Our State on a Plate focuses on quality WA produce and how it is sourced, cooked and served in local eateries around WA. In partnership with Our State on a Plate, we hit the road to meet some of our business customers and primary producers to learn more about our homegrown goodness and how best to enjoy it.

At the gateway to the Margaret River Region, in the heart of Dunsborough, you’ll find the modern and sophisticated Yarri Restaurant and Bar. 

Yarri Restaurant and Bar

One of the region’s longest-serving chefs, Aaron Carr sits at the helm of Yarri, which is the Aboriginal word for the blackbutt tree native to the south-west.

Yarri’s cuisine is a celebration of the local producers who make up the South West region, including specialist growers and farmers, vignerons, distillers, fishers, butchers and cheese makers.

Yarri honours nature, seasonality, and our region – the people, produce and place. The food remains close to home with WA produce fronting every dish.

Aaron Carr fun facts and food philosophy:

• With an emphasis on local and seasonal produce, Aaron works closely in alignment with the Noongar Six Seasons. 
• Yarri grow a lot of their own produce and work alongside locals to figure out what native ingredients they can use.
• An example of one of his unique dishes is a local swordfish from Rottnest, cooked with samphire and nettles.
• Aaron enjoys cooking with gas as it’s very quick and responsive which is important to him as a chef as he can vary the speed of the cook.

Visit their website for more information on opening hours, menus and special events.

Bring a little bit of the Yarri philosophy into your home kitchens with Aaron Carr’s recipe for Thai-inspired BBQ skirt steak, made using local Harvey Beef.

For more dinner kitchen inspiration and tips and tricks on using gas, check out our Kleenheat Kitchen recipes.