Flinderz
Pannacotta on breakfast menus is in vogue at the moment, with variations springing up all over Perth. Texturally, Flinderz's quinoa granola with banana pannacotta, honeycomb, berries, nuts and honeyed jersey milk is all kinds of right, with crunch from the granola and toasted pistachio nuts, pops of juice from the berries and creaminess from the banana pannacotta.

Samson's Paddock
When a pannacotta has that sexy wobble, you can't help but get a little bit excited as it's set down on your table. Samson's Paddock's version is inventive with the use of saffron, accompanied by a scoop of hazelnut ganache, pralines and raspberry jelly.

The Standard
One of the absolute standouts in Perth is The Standard. It's a great space with an inside and outside bar, cozy restaurant and an outdoor beer garden complete with balcony for those who want to dine under the stars. The menu is inventive and changes with the seasons, offering refinement and explosions of flavour. The beef carpaccio, chicken liver parfait, vanilla pannacotta and passionfruit dessert are wonderful staples you should definitely try.

The Modern Eatery
This relatively new Japanese place in the heart of the port city Fremantle specializes in aburi sushi, and though slightly pricey, they do it well. Think smokey, fresh sashimi slices atop blocked sweetened rice. If raw fish isn't your thing, they have a variety of other dishes, including craft rolls and tempura.

Lalla Rookh Bar
When it comes to traditional style Italian cooking meets modern styling and seasonal ingredients, Lalla Rookh is easily the best of the bunch. Must-eats here include the ethereally light ricotta gnocchi, the unctuous and decadent bone marrow with Parmesan, and the house pork meatballs with buttery polenta. This is the kind of food that warms your bones, heart and soul. And if you don't want to bother ordering, they have a great Il Capo option, where you leave it to the chef to choose dishes for you. It's a great to way to experience food you might not normally gravitate toward.

Sugar & Nice
Just when you thought a cronut couldn't get more insane (I mean it's a deep-fried hybrid of donuts and croissants), Sugar & Nice decided to split it in half and fill it with dreamy, house-made vanilla soft-serve. It's then coated in a salted caramel sauce and accompanied by crunchy pieces of malteser milk crumbs. It's extremely decadent and oh so delicious! Share it among friends or eat it yourself. Either way, it's incredible.

A Fish Called Inglewood
Owned by renowned Perth chef Paul Zammit, a Fish Called Inglewood has all the charm of a neighborhood gem but with an ever-changing menu and high quality dishes you'd expect to see at a higher end venue in the city. This is a restaurant that focuses on fresh seafood, looking to showcase and respect flavors and produce. The best part is, you can visit multiple times and the majority of the dishes will be new - giving you more excuses to visit over and over again.

Bouza Bodega Boutique
Open only for lunch, Bouza is the only winery restaurant in the country. Chef Marcelo García offers a menu based on beef and Hampshire lamb, paired with the winery’s prized tannat (national grape variety), and a grilled octopus for the house albariño. Just 15 minutes away from Montevideo, you will feel like you are deep in the country.

Al Forno Montevideo
Chef Federico Amendola, inspired by renowned Argentine chef Francis Mallmann, began to cook in clay wood-fire ovens more than a decade ago -- first at his restaurant in La Barra in Punta del Este (still open) and afterward in Montevideo. In a corner of the Punta Carretas neighborhood, a residential area of the city, Amendola employs wood fire, iron and clay to enrich his creations with subtle flavors and complex aromas. Don’t miss the fresh fish cooked in an iron case and the seven-hour wood-fire braised lamb.

Foc
Martín Lavecchia, who trained in Spanish restaurants with two and three Michelin stars, is the chef/owner of Foc. He returned to Uruguay several years ago to open his Catalan restaurant in downtown Montevideo, where he serves fideuá, stews, grilled fish, roast rabbit and other international dishes for lunch. Foc occasionally offers tasting menus at night, always delivering a fine-dining experience.