RFK Rankings · Perth
Best Restaurants to Impress Clients in Perth 2026
Impress Clients · Perth · 7 tables ranked · Updated June 2026
Compiled by the Restaurants for Kings editorial team · Published June 12, 2026 · Updated June 12, 2026 · Reviewed by Fredrik Filipsson, Editor-in-Chief · How we rank · Corrections
Perth runs on resources money, and the deal that closes over a long table at COMO The Treasury rarely closes anywhere cheaper. Impressing a client here is less about spectacle than about signal: a hatted kitchen the guest has heard of, a wine list deep enough for the sommelier to lead, a room quiet enough to talk numbers, and a view of the Swan River that says the host knows the city. The State Buildings cluster and Elizabeth Quay give you most of it within a short walk of the CBD. These seven, ranked, are the rooms that do the impressing for you.
1.Wildflower
Three-hat native tasting menu over the Swan River, the eight-course at $230. Book it to impress a serious client.
Wildflower sits in a glass pavilion on the rooftop of COMO The Treasury, three Chef Hats deep and built around the six Noongar seasons, which makes it the most considered choice in Perth for a client who wants to understand where they are. Head chef Michael D'Adamo runs a farmer-and-forager menu, with the eight-course degustation at $230 a head and matched wines at $170, and the river view does quiet work across the table. For impressing a client it is the city's strongest signal: a kitchen the guide ranks at the top, a sense of place no interstate room can copy, and service calibrated for a long, talkable evening. Book a window table two to three weeks out, take the longer degustation, and let the sommelier handle the pairing.
Book Wildflower at COMO The Treasury; take the eight-course.
2.Hearth
Jed Gerrard's three-hat open-fire room over Elizabeth Quay, WA produce cooked on coals. Reserve the chef's counter.
Hearth at The Ritz-Carlton overlooks Elizabeth Quay and cooks almost everything over an open fire, three Chef Hats under chef Jed Gerrard, whose pedigree runs through Wildflower and Bilson's. The menu reads as a tour of Western Australian producers, marron and Wagin duck and Margaret River beef worked over coals, and the hotel address reassures a corporate guest who wants no surprises. For impressing a client it pairs serious cooking with the comfort of a five-star room and a quay view, and the chef's counter gives a guest a front-row seat to the fire. Reserve the counter for a client who likes to watch the kitchen, or a quiet banquette for a conversation that needs to stay private.
Book Hearth at The Ritz-Carlton; ask for the chef's counter.
3.Nobu
The Nobu name a client already knows, black cod miso at Crown Towers. Choose it for an international guest.
Nobu at Crown Towers Burswood carries the one name in this list that travels without explanation, Nobu Matsuhisa's Japanese-Peruvian template recognised from London to Hong Kong. The black cod with den miso is the dish the guest will describe to colleagues, and the yellowtail sashimi with jalapeño is the order that signals you have done this before. For impressing an international or interstate client it is the confident, low-risk call: a brand they trust, a polished Crown room, and a kitchen that delivers the hits cleanly. Cross the river for it when the guest values a known quantity over a sense of Perth, book a few days ahead, and order the signature dishes for the table.
Book Nobu Crown Towers; order the black cod for the table.
4.Santini Bar & Grill
Jake Lynch's big-city Italian grill at QT, bistecca alla Fiorentina to share. Pencil in a relationship dinner.
Santini Bar & Grill is the signature room at QT Perth on Murray Street, chef Jake Lynch jumbling Italian classics with a New York grill in a moody, leather-and-brass setting that reads as a proper city restaurant. The bistecca alla Fiorentina is the centrepiece a table shares, the crab linguine at $44 the dish a regular orders without thinking, and the wood-fire grill anchors a menu approachable enough for any guest. For impressing a client it suits the warmer relationship, dinner where the point is to host generously rather than to dazzle, with energy in the room and a bar worth arriving early for. Book a corner booth, order the steak for the table, and keep the wine flowing.
Book Santini at QT Perth; order the bistecca to share.
5.Post
Kim Brennan's osteria in the old GPO franking room, a long lunch built for talk. Book a midday table.
Post occupies the old franking room of the General Post Office inside the State Buildings, chef Kim Brennan cooking a contemporary Italian menu that nods to European simplicity on the best WA produce. It is the room for a long lunch rather than a formal dinner, handmade pasta and a glass-led wine list in a relaxed, high-ceilinged space a few steps from Wildflower and the CBD towers. For impressing a client the format is the midday meeting that runs past three, unhurried enough to actually talk, polished enough to read as a considered choice. Take a guest who prefers daylight to a tasting menu, book a table away from the bar, and let the kitchen send a few plates to share before you order.
Book Post in the State Buildings for a long lunch.
6.Petition Kitchen
Jess Roe's produce-led CBD room, the WAGFG Young Chef of 2026 in the kitchen. Save it for a younger client.
Petition Kitchen anchors the inner-city dining hub inside the State Buildings, paired with its own Wine Merchant and Beer Corner, and recently brought in head chef Jess Roe, the WA Good Food Guide Young Chef of the Year 2026. The menu is contemporary Australian and produce-led, the kind of seasonal, share-friendly cooking that suits a guest who would rather a buzzy room than a hushed one. For impressing a client it works when the relationship is easy and the goal is a good night close to the office, with the Wine Merchant next door for an after-dinner drink. Book the dining room rather than the bar, lean on the seasonal specials, and move the table to the wine list when the plates clear.
Book Petition Kitchen; carry on at the Wine Merchant.
7.Long Chim
David Thompson's fiery Thai street kitchen below the State Buildings, a name that signals you chose well. Take a confident guest.
Long Chim sits below the State Buildings, chef David Thompson's Bangkok-street template translated to Perth, and his name does real work with a client who follows food, the Australian who rebuilt Thai fine dining in London at Nahm. The cooking is loud and proper, the chicken larb and the geng gari curry built to be shared and to start a conversation, in a high-energy basement room that reads as a deliberate, insider pick rather than a safe one. For impressing a client it suits a guest who likes heat and a host with a point of view, the table you choose when a hotel dining room would feel too predictable. Book ahead, order across the menu to share, and warn the guest the chillies are not for show.
Book Long Chim; order family-style and expect heat.
Avoid for impressing a client
Right city, wrong room
Bistro Guillaume. Guillaume Brahimi's Crown room is a polished French bistro and a fine night out, but for impressing a client it is a generic choice: a steak-frites room you could find in Sydney or Melbourne, with little that is distinctly Perth. Use it for a casual dinner, and impress a guest somewhere with a sense of the place, like Wildflower or Hearth.
Cottesloe beach restaurants. The Cottesloe and Indiana strip is glorious at sunset, but a beachfront table half an hour from the CBD reads as a holiday rather than a meeting, with surf noise and a relaxed register that undercut a serious conversation. Save the coast for a guest who already knows Perth and has time to spare, not a first client dinner.
Reservation strategy for impressing a client in Perth
To impress a client, book the hatted rooms early and keep the geography tight. Wildflower, Post and Petition Kitchen all sit inside the State Buildings, and Hearth is a short walk away at Elizabeth Quay, so you can hold a pre-dinner drink and the table within a few hundred metres of the CBD. Reserve two to three weeks ahead for Wildflower and Hearth at a weekend, less for a weekday, and note when you book that you are hosting a client so the room can set a quiet table and pace the service. For Nobu, factor the river crossing to Burswood into the guest's evening.
Choose the room for the client, not for yourself. A first meeting with a formal guest suits the calm and the view of Wildflower or the open fire at Hearth; a warmer relationship suits the energy of Santini or the heat of Long Chim. Pre-order a centrepiece, the degustation at Wildflower or the bistecca at Santini, so the meal has a clear high point, and brief the sommelier on the budget and the style of wine in advance. Settle the bill discreetly before the meal where you can, and lead with the hatted names when the guest is from interstate or overseas, where the recognition does the most work.
Frequently asked
What is the best restaurant to impress a client in Perth?
Wildflower at COMO The Treasury is our top pick. The three-hat room runs a native tasting menu over the Swan River, the eight-course at $230 a head under chef Michael D'Adamo, and it gives a client a sense of Western Australia no interstate room can copy. Book a window table two to three weeks ahead and take the longer degustation. For a guest who wants open-fire cooking and a five-star address, Hearth at The Ritz-Carlton is the equally strong alternative.
Where should I take an international client in Perth?
For an international or interstate client, lead with a name they already trust. Nobu at Crown Towers Burswood is the global brand they will recognise, its black cod miso the dish they describe later, while Wildflower and Hearth offer something distinctly Western Australian if the guest wants a sense of place. Match the room to the guest: the known quantity for a first meeting, the local story when you want the evening to be memorable.
How much does it cost to impress a client in Perth?
Plan on roughly $150 to $300 a head before wine at the top rooms. Wildflower's eight-course degustation is $230 with matched wines at $170, Hearth runs to a similar tasting-menu spend, and the grill rooms like Santini sit a little below once you share a steak. Wine moves the bill most, so set a budget and a style with the sommelier in advance and settle the account discreetly before the meal.
Which Perth restaurant gives a client the best story?
Wildflower gives the best story. As a three-hat room built around the six Noongar seasons, with native ingredients and a glass pavilion over the Swan River, it offers a visiting client a genuine taste of Western Australia rather than another international dining room. Book a few days ahead and let the kitchen lead with the degustation. It is the table a guest mentions when they get back to the office. Long Chim, under David Thompson, is the bolder alternative for a guest who follows food.
Should I book a hatted restaurant to impress a client in Perth?
For an interstate or international client, yes, the Chef Hat does real work. Perth's three-hat rooms, Wildflower and Hearth, signal that you chose somewhere considered, and the recognition reassures a guest who does not know the city. For a client who values a good time over prestige, a buzzy room like Santini or Long Chim can impress just as much. Match the choice to what the guest actually values, and lead with the hats when in doubt.
Related rankings
More from RFK
Browse the full Perth dining guide, see the best client-dining restaurants worldwide, compare fine dining worldwide, read the verdict on Wildflower at COMO The Treasury, or open the full RFK rankings index.
Restaurants for Kings is reader-supported. Some reservation links are affiliate links with OpenTable, Resy or Tock; we earn a small commission at no cost to you, and a link never buys a place on a ranking. Editorial scores and ranking order are independent of any commercial relationship. See our ranking methodology.