Clarke's of North Beach

Food fit for a king. Or to be more precise, the Queen, Prince Phillip and Princes William and Harry. Stephen Clarke prepared elite dinner parties for them all while working as the personal chef to the Earl and Countess of Leicester at their shooting estate.

Now owner of Clarke's of North Beach, he's offering first class mod-Oz food and service at reasonable prices. With crisp white tablecloths, polished settings and folded napkins it all looks rather formal. But the atmosphere in this intimate BYO restaurant is very casual and relaxed.

Stephen uses local produce for his slow-cooked lamb shanks with a smoked bacon, eschallot and rosemary sauce; roast rib of prime Margaret River venison with a warm salad of caramelised baby onions, navel oranges and a shiraz jus-lie. He also bakes his own bread, which makes a superb appetiser to share, with olives, marinades and dipping sauces.

There are plenty of must-tries and to-die-for dishes on the dessert menu, including Stephen's famous sticky toffee, date and mars pudding with own-made vanilla bean ice cream and toffee sauce.