What’s new in Mandurah and Peel food and dining

The summer is here and Mandurah and the Peel are not short of awesome places to eat.

If you’re after a family meal or an intimate dinner for two, the region has you covered. 

But, you might be wondering – what’s new?

The Mandurah and Peel Tourism Organisation has released this up-to-date guide to everything that’s fresh on the local menu.

All the latest in local eats

Mandurah’s multi-award winning Redmanna Waterfront Restaurant recently received a new accolade, winning Seafood Restaurant of the Year at the 2017 Kleenheat Gold Plate Awards.

Bar Therapy, which overlooks Mandjar Bay and all the action near the new Mandurah bridge, presents ‘interactive’ cocktails and gourmet bar food. The small bar style venue occupies a significant local heritage site and the owners have beautifully restored the grandeur of Tuckey House, once the residence of the pioneers of Mandurah, the Tuckeys. A place to cruise through the afternoon or chill in the sunset.

The Mandurah Mail staff can vouch for these delicious sliders from The Bridge! Photo: Supplied.

The Mandurah Mail staff can vouch for these delicious sliders from The Bridge! Photo: Supplied.

The neighbouring Bridge Garden Bar has recently been revamped with a new menu and style which draws from the building’s heritage. The venue joins two buildings that share an intertwined history – Granny Cooper’s Cottage circa 1862 and Sutton’s Corner Store circa 1929 – and the new operators have carried this into their modern menu of shared plates. There’s tempting street eats and local brews plus an excellent selection of wines and cocktails which the bar staff are more than happy to whip up.

Get even closer to the water on board Mandurah Cruises and explore indigenous tastes of the Peel Region on a Dreamtime Cruise that delivers Aboriginal history and culture plus a delicious morning tea featuring traditional meats, plants, herbs and spices by Bindi Bindi Dreaming. To complement their popular seasonal Crabbing & Eco Tour, Mandurah Cruises has just released a unique second ‘catch and cook’ experience where visitors can enjoy superb Western Australian rock lobster in the freshest possible way. Their three hour Wild Seafood Experience aboard a refurbished crayfish boat sees guests helping to haul in crayfish pots, then enjoying the rewards of their labour with a delicious BBQ lunch with local wines - all served on board in the calm estuary waters.


For an experience unique in Western Australia, guests can also dine right on the water – and enjoy 360 degree views of Mandurah’s fantastic Christmas canal lights – on Eco BBQ Boats new guided evening tour which includes champagne, superb canapés and, of course, Christmas music.

At Dolphin Quay, the Funky Mexican Cantina has recently opened serving authentic Mexican cuisine based on traditional recipes as well as dishes adapted to suit Aussie palates. Your favourite refried beans, tortilla and tequila are all there, plus the menu has options for those who prefer gluten free, lactose free, vegetarian, vegan or health conscious food.

Half an hour north of Mandurah, Coffee@Z2Friends at Serpentine-Jarrahdale is a one of a kind bakery/café boasting comfort sweets such as home-style vanilla slices, lemon bars and fresh apple cake. With over 20 flavours of cake, it’s easy to overlook the lovely pies and pastries at this delightfully decadent stop-over.

The proprietors – two French-Mauritian friends – also operate Chez Deux Amis, a BYO restaurant in Serpentine-Jarrahdale. Off the beaten track but well worth the trip, this is the place to indulge in crème brûlée and duck confit cooked to perfection. Check out this hidden gem for its ‘French fusion Mediterranean with a touch of Creole’. Events such as a six course degustation are advertised on its Facebook page well in advance.

Mandurah and Peel Region’s restaurants are embracing fresh local produce in new ways, with the award-winning Stage Door Waterfront Restaurant just releasing a new providence menu around the ‘locovore’ concept, which is based on sourcing produce from as close as possible.

At Millbrook Winery, chefs base the entire menu on produce plucked from their large vegetable garden and purchased from local suppliers, starting the week with No Waste Monday when leftover perishables are transformed into inventive new dishes. The talents of head chef Guy Jeffreys were recently recognised when he was awarded Chef of the Year at the WA Good Food Guide Awards.