Fraser's Restaurant - Kings Park, Western Australia

Henry T.

Growing up in Perth, Fraser’s Restaurant in Kings Park always felt like a place reserved for truly special occasions—a destination you admire from afar until the time feels right. After 35 years away, I finally returned to celebrate a meaningful evening with friends, and it exceeded every expectation.

From the moment we stepped inside, we were met with an atmosphere of understated elegance and genuine warmth. The service reflected the kind of attentiveness and grace you only find in fine dining, complemented by the stunning panoramic views of Kings Park that made the evening all the more magical.

The menu is thoughtfully curated—simple yet sophisticated—with each dish portioned perfectly to allow the joy of sampling multiple offerings. The wine list features a refined selection of both local and international labels, alongside an impressive cocktail menu.

Fraser’s is more than just a restaurant; it’s an experience that lingers long after the night ends. I couldn’t recommend it more—it’s a must for anyone visiting Perth, and a treasure for those lucky enough to call this city home.

Angela V.

Absolutely delicious! I had the most amazing dinner here tonight. Super fresh oysters, and snapper croquettes that were superb. Pea & spinach risotto - so tasty and a sublime lamb ragout. Finished off with crème brûlée and affogato. Fantastic service, beautiful view and lovely ambience. Fine dining at its best in Perth! Highly recommend.

Shannon S.

Stunning views and stunning food made this a truly amazing dinner. The steak was quite small and only came with three chips 😂😂 but it was cooked to absolute perfection 👏 so super happy with that. The pork chop was juicy and delicious and Bella didn't want to share once she had taken the first bite 😂 heirloom beetroot salad with pomegranate and cashew cream was a little average but the beef skewer with harissa oil and zatar seasoning more than made up for it. We couldn't narrow down our dessert choices so we ordered all 3 that we wanted to try. The cheesecake was deconstructed (which is a bit weak in my opinion) it tasted fine... The creme brulee was absolutely on point with the crunchiest toffee ever on top! You could hear the crack across the restaurant. Absolute highlight of the meal (in my opinion- Bella preferred the creme brulee) was the bread and butter pudding. We have never had that before and from the first mouthful I realised I had been missing out on something wonderful my whole life! The tartness of the rhubarb compote was the perfect contrast to the sweetness of the pudding and the creaminess of the creme anglaise. Absolutely 10 out of 10 for the food (apart from the 3 chips 😒). I would recommend ordering some sides if you aren't going to order 3 desserts. Perfect atmosphere and impeccable service. Will definitely be coming back here to try the rest of the menu.

Seonhye C.

Compared to 2 years before, it changed, the quality, and quantity of the food.
I felt like it was. It is worth to pay $100.
Burrata cheese was good with pieces of bread
But pumpkin risotto tastes like a baby’s solid food. It was too bland and there was no garnish at all.
$48 is too much for pumpkin risotto.
Also, the pasta with the lamp was not cooked properly, especially since the pasta was too rough to chew.
I think you guys should change the menu as it was 2 years before.
Your food was not good compared to the past and it’s not worth it to pay too much.

Flying K. M.

The saying "Location Location Location" was key venue choice for our family Lunch. The Staff were very courteous, polite and professional. The food was absolutely superb and delicious. However the venue & decor appeared out dated in my opinion and there was no atmosphere to compliment the amazing view and delicious food. Other than that, my family lunch was most satisfied with our visit.

Nenx U.

An Exceptional Truffle Degustation Experience

We recently visited Fraser’s Restaurant for their seasonal six-course truffle degustation with matching wines — a truly refined and memorable dining experience in Perth.

Ambience and Setting//
A large Australian hardwood bar greets you on entry, with a spacious dining room to the right. The split-level layout features dark timber flooring above and carpet below in the sunken main dining area, blending well designed modern elegance with old-world charm. Warm lighting creates a relaxed atmosphere. We were seated in the lower level beside tall windows with sweeping views over Kings Park, the Swan River, and the city skyline — even in the rain, it was magical.

Cuisine and Wine Pairing//
Each course was elegant and beautifully executed.

Course 1: Focaccia with truffle butter and marinated olives, served with Howard Park Jeté Brut (Mt Barker).
>The focaccia was light and crisp, with a whipped white butter with truffle that spread easily. Flavours were delicate with a lovely balance of soft and crisp textures.

Course 2: Scallops, hazelnut sauce, with shaved black truffle, served with 2021 Forest Hill Estate Riesling (Mt Barker).
>The hazelnut sauce had a uniquely refined finish, and the matching wine's finish paired beautifully—enhancing the dish.

Course 3: Vol-au-vent with Swiss brown mushrooms, shallots, and artichoke velouté, served with 2023 Leeuwin Estate ‘Prelude’ Chardonnay (Margaret River).
>This was an intense blend of flavours, with a caramelised shallot base, made richer by mushrooms and the velvety and flavoursome smooth artichoke velouté (a reduction sauce made with a butter roux and select stock).

Course 4: Gnocchi with brown butter, sage and parmesan pangrattato, served with Yarra Yering Pinot Noir (Yarra Valley).
>The gnocchi had a satisfying potato base enriched by brown butter, sage, and a crunchy parmesan pangrattato topping. Texture was perfectly balanced between soft and crisp, thanks to the wafer-like finish from the topping.

Course 5: Eye fillet with truffle potatoes and charred pickled onions, served with 2021 Yalumba ‘The Signature’ Cabernet Shiraz (Barossa Valley).
>The steaks were cooked to perfection, served with an exceptional reduction sauce built from the restaurant’s own house-made bone broth. This added tremendous depth and complexity to the dish.

Course 6: Sticky toffee pudding with butterscotch sauce and truffle mascarpone, served with NV Valdespino El Candado Pedro Ximénez Sherry (Spain).
>Rich, sweet and comforting. A perfect finish to the degustation.

Each wine was carefully matched to complement the food in flavour and weight. The aftertaste of each worked beautifully with their relevant dishes, delivered in portions that were well-judged — allowing you to savour the full journey.

Service//
Service was faultless. Staff were warm, professional, and well-versed in both food and wine. From arrival to final course, we were made to feel genuinely welcome.

At the end of the meal, the master chef (owner) introduced himself and took the time to speak with us personally about the food. He explained how the kitchen prepares its own bone broth from scratch, along with other complex ingredients, to ensure the highest quality and best flavour in their reduction sauces — a detail that speaks to the no-shortcuts approach and genuine ingredients behind every dish.

Final Thoughts//
Degustation is best judged as a complete journey, and Fraser’s delivered a cohesive, layered experience for every element— food, wine, service, and setting. Each element was impressive on its own, but together they created something greater than the sum of the individual parts.

Fraser’s has been under the same ownership for 30 years, and it’s clear the owner has drawn on that experience to create something special. So much thought has gone into this degustation. Together with his team, an experience built on care, skill, and a genuine passion was given —a rare experience that felt elevated, intentional, and very enjoyable.

Thank you to the whole team 🙂

Robby S.

The prices were reasonable considering the high quality of the food and service. I'd highly recommend Frasser’s to anyone looking for a delicious experience. Can't wait to go back and try more of their menu items!"l

The D.

Having been here many years ago, I was really excited to return and celebrate my grandparents’ birthday. The view and atmosphere outside are stunning, all the birds and their noises adds to the experience. Booking a table outside is well worth it. The staff are very cold and sterile but that could just be a language - lost in translation situation. The food was good but nothing about it stood out. You would be able to get the same good quality at restaurants in the city for a fraction of the price. What I did take umbrage to is that they did not allow my grandmother to take her left over food home. Considering a pasta dish is over $40!!! First I was told they don’t allow food to be taken off the premises, then I was told they don’t have takeaway containers. I said it wad fine to be wrapped in tin toil, then I was told they don’t want people getting sick. So which is it? Whatever it is should be put on the menu.