Head chef Peter Keracher, who has owned and run the restaurant with his wife Pamela since 1998, was a fishmonger in a past life. This carries through into the menu, which specialises in seafood – if you'd like something specific, and it's in season, they'll source it for you with a few days' notice. Everything, down to chutneys and pasta, is hand-made on site, and simple cooking relies on the quality of market-fresh ingredients – roast John dory with herb risotto and mussels, for example, or a carpaccio of Scotch beef. There's always a good choice of non-fish dishes on the concise menu, and they're well known for their steak, sourced from the local butcher. Though small and easy to miss from the outside, inside the relatively small room is newly refurbished and smart in cream with glass-topped tables: Pamela manages the front of house, ensuring they take service personally.
Since opening in May 1999, Kerachers' reputation as one of Perth's leading restaurants has continued to grow, thanks to the relaxed style of the restaurant itself and the marvellous fresh fish served by the Keracher family. Relaxed and informal, Kerachers offers superb local produce cooked with imagination and flair. However, the menu is not exclusively limited to simply seafood, and can cater for all tastes. You are welcome to enjoy anything from the extensive selection of dishes, from a bowl of Shetland Mussels to a full a la carte meal. The Aberdeen Angus beef is of the highest quality, specially selected by Simon Howie of Dunning, whilst the chicken dishes are prepared with fresh corn-fed birds for quality and taste. Owners Pamela and Peter Keracher run the front of house and kitchen respectively, so you can be assured of a quality dining experience.
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- Capacity: 58
- Open since: 1998