Rooted in Season, Guided by Sun
Our menu shifts with the harvest. When tomatoes are at their peak, they’re on the plate. When winter greens come in, we build around them. No gymnastics — just ingredients treated with the respect they deserve, cooked over open flame and served in a space that feels like coming home.
From Our Kitchen
Our kitchen runs on what’s growing right now. Every dish starts at the source — local farms, seasonal produce, honest technique. The menu changes with the weather. Come see what’s on today.
Charred Cauliflower
V GF
Tahini, pomegranate, za’atar, pickled onion
$28
Miso Mushroom Bowl
V
Fermented miso, seasonal mushrooms, herb oil
$26
Saffron Risotto
GF
Aged parmesan, truffle oil, foraged mushrooms
$34
Kind Words From Our Table
“Solara changed how I think about vegetables. The charred cauliflower alone is worth the trip — smoky, bright, and completely unforgettable.”
— Maya R., North Perth
“Seasonal, sustainable, and absolutely stunning. Every dish tells the story of where it came from — and you can taste the care in every bite.”
— James & Liv, Leederville
Come Hungry, Leave Happy
Your table’s waiting. Come see what the season tastes like.