
FOOD
Will Street is the culmination of Chef Will Meyrick’s culinary journey – from the migrating food culture of the Northen Hill tribes of Nagaland India, and those along the spice routes of South East Asia, to the recipes handed down through the generations that are shared at family dinner tables across Asia.
Continually inspired by the rich native Australian ingredients, the creative process for Chef Will Meyrick begins by working closely with West Australian farmers, fishermen, producers and artisans who cultivate quality produce exclusively for Will Street.
With our commitment to serving local and the best of seasonal produce, ingredients cannot be guaranteed and therefore our menu changes frequently (sometimes daily). Please note that the menu below is an example only.
.
FOOD
Will Street is the culmination of Chef Will Meyrick’s culinary journey – from the migrating food culture of the Northen Hill tribes of Nagaland India, and those along the spice routes of South East Asia, to the recipes handed down through the generations that are shared at family dinner tables across Asia.
Continually inspired by the rich native Australian ingredients, the creative process for Chef Will Meyrick begins by working closely with West Australian farmers, fishermen, producers and artisans who cultivate quality produce exclusively for Will Street.
With our commitment to serving local and the best of seasonal produce, ingredients cannot be guaranteed and therefore our menu changes frequently (sometimes daily). Please note that the menu below is an example only.

- SAMPLE SET MENU
- MENU TO SHARE
- VEGETARIAN | VEGAN
- SET VEGETARIAN | VEGAN
- DAIRY FREE
- GLUTEN FREE
- NUT FREE
- SEAFOOD FREE
- SHELLFISH FREE
- ONION/GARLIC FREE
- DESSERTS

**Set menu applies for groups of 8 or more. Set menu applies for the whole table.
WILL ST. | SET MENU
Our Set Menu selection is a nearly unending parade of plates,
all filled with different cuisines of Asia and locally sourced ingredients . The myriad of plates are laid
out on the table in true feast. We simply created this menu for you with our signature dishes designed to be
shared.
OYSTERS
with native galangal, lemon myrtle, nam jihm dressing
GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho
KELP AGED KINGFISH
with truffle oil, jalapeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu
CHICKEN & TRUFFLE KARAAGE
with pickled mooli, salted egg yolk, curry leaves & shichimi
Grilled broccollini
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce
DENDENG BALADO
chili caramelized short rib beef with basil, white pepper & kaffir lime
TANDOORI ROASTED BUTTER CHICKEN
served with a rich tomato sauce, kasoori methi, koya & cashew nut
CHAR SIEW PORK HOCK
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes


MENU | TO SHARE
OYSTERS
natural / native galangal lemon myrtle nam jihm dressing
GRILLED HALF SHELL SHARK BAY SCALLOP
with miso, sake butter & yuzu kosho
House smoked ocean trout betel leaf with coriander leaf
with coriander leaf, lime leaf, dried shrimp, chilli, pork & nam prik jaew bong
AKOYA OYSTER
with buttermilk, Chardonnay vinegar, green chilli & coriander oil
PRAWN MA HOR
with pork and peanut caramel finger limes served on pineapple and watermelon
Wood roasted tomatoes
with buttermilk, fresh Yuba, Stracciatella cheese, shiso leaf, black bean & shiitake mushroom X.O. sauce
Traditional Thai som tum salad
with green papaya, long bean, apple eggplant, tomato
Char grilled rainbow trout
with charred green banana chillis, sesame, Western Australian yuzu, furikake & ponzu dressing
Kelp aged kingfish
with truffle oil, jalopeno, yuzu kosho, shaved parmesan, bonito & yuzu ponzu
Tuna ceviche
with peach seaweed, chilli, rayu oil, ruby grape fruit ponzu, and sesame rice cracker
Stir fried Asian vegetables
with mushrooms, tofu, chilli, garlic & Thai basil
Chicken & truffle karaage
with pickled mooli, salted egg yolk, curry leaves & shichimi
Beef tartare
with miso, tabasco, green shallot, smoked mackerel mayo & potato nori chips
Grilled sambal octopus
with salted cucumber, pickled daikon & sansho pepper oil
Charred pumpkin, simmered in rich tomato makhani sauce
with paneer, peas, macadamia & koya crumble
Grilled broccollini
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce
Soft shell crab Pad Thai
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce
Southern Thai yellow curry of snapper
with black pepper, hispi cabbage, long bean & curry leaf
Calcutta goat nihari
cooked in saffron, mustard oil, yoghurt & warrigal greens
Stir fried wild grains
with lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic & truffle oil
Bubur Manado
spinach, pumpkin, sweet corn, sambal roa and grilled Shark Bay prawns dusted with bush tomato
Crispy whole fish
with green mango, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing
Tandoori rack of lamb boti
served with saltbush, dal tadka, Sri Lankan pol sambal & mint yoghurt chutney
Tandoori roasted butter chicken
served with a rich tomato sauce, kasoori methi, koya & cashew nut
Red curry of slow cooked duck
with lychee, cherry tomatoes, ginger, rose water & Thai basil
Dendeng balado
chilli caramelized short rib beef with basil, white pepper, kaffir lime
Char siu pork hock
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes


VEGETARIAN | VEGAN
TO SHARE
with watermelon, coconut, lime leaf, lemongrass, peanuts & palm sugar caramel
served with date chutney
with black olives, green fried garlic & truffle oil
Sri Lankan polos sambal & mint yoghurt chutney
with jackfruit, samphire, lemon balm, chilli & bush tomato butter
with mushrooms, tofu, chilli, garlic & Thai basil
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
with garlic yoghurt, dried wakame
with garlic chive, sticky rice noodles & tamarind chilli sauce
flat rice noodles, garlic, chili gai lan, Thai basil & baby corn
with green papaya salad, cucumber, peanuts, cherry tomato, mint & shiso leaf
Steamed jasmine rice*
* can be done vegan


VEGETARIAN | VEGAN SET MENU
$AUD95. | PERSON
Our Set Menu selection is a nearly unending parade of plates, all filled with different
cuisines of Asia and locally sourced ingredients . The myriad of plates are laid out on the
table in true feast. We simply created this menu for you with our signature dishes
designed to be shared.
Before your culinary journey, slip into to the Will St. mood whilst sipping on our
signature SUNRAY
with watermelon, coconut, lime leaf, lemongrass, peanuts & palm sugar caramel
served with date chutney
with garlic yoghurt, dried wakame
with green papaya salad, cucumber, peanuts, cherry tomato, mint & shiso leaf
Sri Lankan pol sambal & mint yoghurt chutney *
with jackfruit, samphire, lemon balm, chilli & bush tomato butter *
with mushrooms, tofu, chilli, garlic & Thai basil *
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
Steamed jasmine rice*
* can be done vegan


DAIRY FREE | TO SHARE
natural / native galangal lemon myrtle nam jihm dressing
with pork and peanut caramel finger limes served in rose apple and watermelon
of broccoli, potato & avocado, served with date chutney raita & mint chutney
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu
with peach, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker
with pickled mooli, salted egg yolk, curry leaves & shichimi
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle oil
with mushrooms, tofu, chilli, garlic & Thai basil
with green papaya, long bean, apple eggplant, tomato
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney
with pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chili jam dressing
cooked in saffron, mustard oil, yoghurt & warrigal greens
chili caramelized short rib beef with basil, white pepper & kaffir lime
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum, hoisin & Mandarin pancakes
Steamed jasmine rice*
* can be done without dairy


GLUTEN FREE | TO SHARE
natural / native galangal lemon myrtle nam jihm dressing
with miso, sake butter & yuzu kosho
with buttermilk, Chardonnay vinegar, green chilli & coriander oil
with pork and peanut caramel finger limes served in rose apple and watermelon
of broccoli, potato & avocado, served with date chutney raita & mint chutney
with blood orange yuzu, ginger pomegranate molasses, rayu and coriander oil
with tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips
with salted cucumber, pickled daikon, and sansho pepper oil
with mushrooms, tofu, chilli, garlic & Thai basil
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
with garlic yoghurt, fermented pork, dried wakame & smoked homemade oyster sauce
with hispi cabbage, long bean, and curry leaf
cooked in saffron, mustard oil, yoghurt & warrigal greens
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney
served with a rich tomato sauce, kasoori methi, koya & cashew nut
spinach, pumpkin, sweet corn, sambal roa and grilled Shark Bay prawns dusted with bush tomato
with pomelo, Thai basil, lime leaf, young coconut, cashew nuts & chilli jam dressing
chilli caramelized short rib beef with basil, white pepper, kaffir lime
Steamed jasmine rice*


NUT FREE | TO SHARE
natural / native galangal lemon myrtle nam jihm dressing
with miso, sake butter & yuzu kosho
with flat coriander leaf, lime leaf, dried shrimp, chili, pork & nam prik jaew bong
with buttermilk, Chardonnay vinegar, green chilli & coriander oil
of broccoli, potato & avocado, served with date chutney raita & mint chutney
with Padrón peppers, sesame, furikake & yuzu ponzu dressing
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu
‘
with pickled mooli, salted egg yolk, curry leaves & shichimi
with salted cucumber, pickled daikon, and sansho pepper oil
with tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips
STIR FRIED WILD GRAINS
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle
oil/div>
with mushrooms, tofu, chilli, garlic & Thai basil
with garlic yoghurt, fermented pork, dried wakame & smoked homemade oyster sauce
with garlic chive, dried shrimp, sticky rice noodles & tamarind chilli sauce
with hispi cabbage, long bean, and curry leaf
cooked in saffron, mustard oil, yoghurt & warrigal greens
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney
chilli caramelized short rib beef with basil, white pepper, kaffir lime
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum, hoisin & Mandarin pancakes
Steamed jasmine rice*
* can be done without nuts


SEAFOOD FREE | TO SHARE
BEHL PURI
of broccoli, potato & avocado, served with date chutney raita & mint chutney
with pickled mooli, salted egg yolk, curry leaves & shichimi
with lap cheong sausage, shredded confit duck, Asian mushrooms, black olives, green fried garlic &
truffle oil
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
with garlic yoghurt, cripsy roti canai, fermented pork, dried wakame & smoked homemade oyster sauce
cooked in saffron, mustard oil, yoghurt & warrigal greens
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney
served with a rich tomato sauce, kasoori methi, koya & cashew nut
chilli caramelized short rib beef with basil, white pepper, kaffir lime


SHELLFISH FREE | TO SHARE
of broccoli, potato & avocado, served with date chutney raita & mint chutney
with truffle, jalapeno oil, shaved parmesan, bonito & yuzu ponzu
with peach, seaweed, chilli, rayu oil, ruby grape fruit ponzu and sesame rice cracker
with pickled mooli, salted egg yolk, curry leaves & shichimi
with tabasco, shallot, Japanese mustard, umeboshi, smoked mackerel mayo & potato nori chips
with salted cucumber, pickled daikon & sansho pepper oil
with lap cheong sausage, shredded confit duck, black olives, green fried garlic & truffle oil
with mushrooms, tofu, chilli, garlic & Thai basil
simmered in rich tomato makhani sauce, with paneer, peas, macadamia & koya crumble
with garlic chive, rice noodles & tamarind chilli sauce
cooked in saffron, mustard oil, yoghurt & warrigal greens
served with saltbush, dal tadka, Sri Lankan polos sambal & mint yoghurt chutney
served with a rich tomato sauce, kasoori methi, koya & cashew nut
chilli caramelized short rib beef with basil, white pepper, kaffir lime
with braised miso cabbage, Sichuan pickled cucumber, Davidson plum hoisin & Mandarin pancakes
Steamed jasmine rice*
* can be done without shellfish / confirm TYPE of shellfish allergy


ONION | GARLIC FREE
TO SHARE
natural
with peach, seaweed, chilli, rayu oil, ruby grape fruit ponzu
and sesame rice cracker
with mushrooms, tofu, chilli, garlic & Thai basil
with garlic chive, dried shrimp, sticky rice noodles &
tamarind chilli sauce
with miso, tabasco, green shallot, potato espuma & potato
nori chips
Steamed jasmine rice*
* can be done without shellfish / confirm TYPE of shellfish allergy


DESSERTS
glutinous rice dumpling stuffed with macadamia and wattle
seed, peanuts, butterscotch caramel, sesame ice cream
with Balinese palm sugar syrup, mango, caramel stout ice
cream
with dehydrated chocolate mousse, meringue, rosella,
cherry bitter molasses
DELIGHTFULLY DECADENT
Pedro Ximenez (375ml)

LOCATION
228 Carr Pl, Leederderville, Perth, WA
228 Carr Pl, Leederderville, Perth, WA
OPENING HOURS
Wednesday to Saturday
Lunch reservations from 12pm-2pm
Dinner reservations from 5.30pm-9.15pm
Sunday, Monday and Tuesday closed
RESERVATION
Reservations are highly recommended for all bookings as seatings are limited.
To make a booking for groups of 8 or more guests, please contact us via email booking@willstreetperth.com
(set menu applies for groups of 8 or more)