Harry's at Conti, Wanneroo - Seniors / Over 55's Guide to Perth

A fine dining restaurant in the northern suburbs? What a find!

Harry’s at Conti on Wanneroo Road is a real special occasion restaurant and my husband took me there to celebrate my birthday.

Set in boutique winemaker Paul Conti’s grounds, the restaurant is a real gem.

Perth-raised executive chef Harry Yakinthou worked in Michelin-star restaurants around the world before returning home to open his own place in the Conti family homestead in 2020. The restaurant has a cosy entrance lounge which houses the bar area.

Artwork by Harry’s father, Robin Yakinthou adorns the restaurant.

It has a very romantic atmosphere inside. The dining area has high ceilings, antique fixtures and polished Jarrah floors. Add the subdued background music and it is a no brainer to pick this place for a birthday or anniversary. My only slight quibble is that the lighting can make it difficult to read the menu.

Harry’s three course Experience menu ($150 pp) can be paired with wine.

General manager and sommelier, Harry’s brother Phil is knowledgeable, friendly and helpful. All the staff at Harry’s is very well trained – unobtrusive while remaining attentive and handling all food dishes whilst wearing white cotton gloves is an appreciated touch.

And so to the food:

Every plate was beautifully presented and each dish is explained by staff as to its ingredients and preparation.

First up was house made butter and bread – yummy but it would be very easy to fill yourself up on this as it was constantly replenished. I restrained myself and only had the one slice.

Next we were served an Amuse Bouche or a canapé depending on where you sit on the food-o-meter. This delicate morsel was an eggshell filled with mushroom espuma served with a puff pastry ‘soldier’. Espuma is the Spanish word for foam and it was delicious.

Next up – starters. I chose a caramelised onion tarte tatin that included a vanilla cognac sauce, fennel and a tomato concasse. Full marks for the caramelised onions, which are cooked for more than ten hours to produce a very tender product.

Frank decided on the lobster medallion a tribute to late Michelin chef Michel Roux Snr with his signature dish of Tronchette de Homard. A lobster medallion is pan-fried and served with julienned ginger vegetables and a white port sauce.

An in-between course and palate cleanser was a rose petal sorbet. A new flavour for me and one that I felt was too delicate to identify. Nevertheless it was very good.

For our main course we had pre-ordered the most popular dish on Harry’s menu – the Beef Wellington. A beef fillet is cooked medium rare and wrapped in a savoury crepe and a mushroom foam.

The Wellington delivery is excellent. The chef wheels a wooden trolley to the customer’s table and produces the puff pastry wrapped Wellington, which is then sliced, and two pieces placed on the plate. A separate plate is left on the table with the remaining slices. The Wellington is served with a red wine jus and vegetables (cauliflower, broccoli, carrot, mushrooms and capsicums).

A special feature at the restaurant is an invitation to meet the chefs and have a look around the kitchen. Firstly we met Harry who introduced us to his chefs and explained the ethos of the restaurant – allowing the customer to dictate the pace of the meal, safety, sustainability and looking after his staff. Harry’s care for his surroundings extends to his lovely crockery, which is hand washed. He was even kind enough to call his chefs away from their tasks to take a group photo with us. The kitchen was spotless and the staff heavily invested in the details of preparing beautiful food.

Now onto desserts and I was in a quandary – did I opt for the beautiful La Pomme en Verte (Apple cinamamon chiboust) that I spotted on the next table or join Frank in ordering the apple tarte tatin with a cognac vanilla sauce and house made vanilla ice cream? In the end the vanilla ice cream tipped the scales but I’m sure that either dish would be a great ending to a memorable meal. Delicious.

Their signature dessert is the Rum Baba au Chocolat, which is a $10 supplement.

But wait there’s more… I was presented with another vanilla ice cream – this time in an upside down cone resting on crushed nuts and some lovely gels in the decoration of my ‘happy birthday ‘plate – again delicious.

But wait there is still more… Just when we thought that we couldn’t eat another mouthful, I was proved wrong when we were given two beautiful raspberry filled, hand made chocolates and a glass of port. And yes I managed to finish my portion!

If you have a special occasion coming up – make a reservation at Harry’s. The food is delicious and the attention to detail is excellent.

Harry’s is unable to cater for vegan, dairy-free diets or any anaphylactic requirements. Parties of up to nine people use the private dining room. There is no children’s menu and bookings are not recommended for children under 12.

Address: 529 Wannero0 Road, Woodvale, Perth 6026

Phone: 08 9409 1516

Reservations: Required

Opening hours: Wednesday to Saturday, 5pm until late

Gluten-free options: Yes

Vegetarian options: Yes

Restrooms: Clean

Parking: Plenty of parking available

Wheelchair access: Yes

Website: www.harrysatconti.com

About the Author
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About Hazel Broomhead

My name is Hazel and I am a Perth senior!

Originally from Edinburgh in Scotland, my husband and I moved to New Zealand with our children in 1974. As my husband is in the oil business, we moved to several other countries including the Sultanate of Oman, the Netherlands, Singapore, the Philippines, the USA, Russia and Kazakhstan during the next 36 years before retiring to Perth.

We have six grandchildren and two great-grandchildren who live in different parts of the globe – New Zealand, Scotland and Colombia - which makes a great excuse for us to travel and visit.

My career background is in radio and print journalism in Scotland and New Zealand as well as public relations in various other countries.

We love to eat out, walk, travel and enjoy the wonderful lifestyle here in Western Australia.