Quintessential WA - A sense of place. A state of Euphoria..
If Tim Winton wears Western Australia's literary sense-of-place crown, then surely Aaron Carr
is entitled to assume the title of our State's culinary equivalent.
Gail Williams, The Sunday Times, WA
Score: 17/20
We are incredibly proud to be named in the AFR's Top 100 Restaurants for 2018 - one of only four from Western Australia. We are extremely honoured and would like to congratulate our exceptional team.
Polished and smart food based on a (genuine) commitment to local produce and native herbs and flora. It’s clever food but not cheffy. Delightful, rewarding and enjoyable.
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SCORE: 15/20
Rob Broadfield, The West Australian
March 2018
"Yarri Restaurant + Bar has opened in Western Australia with one of the state's most awarded chefs, Aaron Carr, heading the kitchen."
Food Service, February 2018
"...Western Australia's hottest new wood-fired destination diner"
Jill Dupleix, The Australian Financial Review Magazine
March 2018
One of WA's top chefs showcases the best of the region with his first solo venture...
"It's not just for a special occasion. There's amazing food and a great wine list, of course, but we want people to come in and feel comfortable."
Emma Breheny, Australian Gourmet Traveller (gourmettraveller.com.au)
'A big claim? You just have to look at the track record of all involved in Yarri to understand why this is the hottest opening for Western Australia this year.'
Max Brearley, Delicious Magazine (delicious.com.au)
"Aaron Carr... regarded as one of Australia's best, there's little doubt that Aaron's talent has played a part in cementing the Margaret River region as a gourmet destination."
Margaret River Magazine, Issue no. 8, Summer 2017/18
'Dunsborough in the Margaret River is in for a shake-up with the opening of Yarri this month... '
Gourmet Traveller, January 2018
'After spending 21 years at Vasse Felix, chef Aaron Carr has created a new restaurant in conjunction with the winemakers at Snake and Herring. Inspired by the six seasons of the local Noongar people, the menu features sustainably sourced ingredients.'
Excerpt from Qantas Magazine, January 2018