Matilda Bay Restaurant

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Matilda Bay Restaurant and Function Centre was established in 1984 by current General Manager Warwick Lavis and since that time the restaurant and function centre have become known not only as a Mecca of fabulous Western Australian food and wine but also a showcase for local timbers, stone and artisans craft.

The restaurant and function centre is situated on the banks of the picturesque Swan River, 10 minutes from the centre of Perth and all major hotels, adjacent to the Royal Perth Yacht Club overlooking Perth water.

The restaurant is a popular venue with locals and visitors to Perth alike and is open seven days a week for lunch and inner from 11am.  On Sunday a delicious buffet breakfast menu is available from 8am.  With a capacity of 150 persons, both large and small groups can be accommodated.

Each day market fresh seafood and fresh local produce are crafted into exquisite modern Australian cuisine by Executive Chef Richard Hinson and his talented team.

Reviews of Matilda Bay Restaurant

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  • simonc22  Local Star   135 reviews
    Good food in a great location. The venue is right on the Swan river, looking out at boats across to the city skyline. We had a dinner for 30, in a large, glass walled private room. The service was good, although it was very hard to get a taxi afterwards as it's a bit isolated.

    30/01/2012

  • Tuesday:
    10:00 AM-8:00 PM
  • Wednesday:
    10:00 AM-8:00 PM
  • Thursday:
    10:00 AM-8:00 PM
  • Friday:
    10:00 AM-8:00 PM
  • Saturday:
    4:00 PM-11:00 PM

Editorial Reviews

  • Matilda Bay Restaurant & Bar

    Sunday, February 22, 2009

    HALFWAY through my meal at Matilda Bay, the experience changed dramatically. It suddenly went from being just another pleasant night out with OK food into a show-stopper.

    All it took was a change of seats from one side of the table to the other. The view of the bar ? and a funky state-of-the-art one at that ? transformed into the pink and pale blue vista of the Swan River mirrored with twinkling lights of the city and yachts gently bobbing about. It was euphorically uplifting, visual valium. It?s proof that view and ambience make a difference. The pink-centred medallions of oven-roasted veal loin ($38) instantly became more succulent. The garlic and caper marinated courgettes they were resting on became crunchier and cuter by the minute, and the lemon-cured tuna became the perfect foil with the smooth and piquant horseradish aioli cleverly accenting the lot. That?s not to say my first course of slow-cooked pork belly with pineapple and pawpaw salad, topped with grilled scallop ($21) wasn?t great. It was, in a formulaic large-occasion-restaurant sort of way with a balance of acidic and alkaline components all artfully plated. And, apart from the...

    Source: PerthNow | Restaurant Reviews

    Full review on PerthNow | Restaurant Reviews

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