Terrarium Perth — Restaurant in Perth

Delightful (if somewhat difficult to find the first time!) bar and restaurant where they take time and care in crafting beautiful cocktails and aesthetically pleasing meals. Cash, credit card and probably e-wallet payments accepted. Located on the second floor, and accessible by stairs or elevator off of the sides street (Howard). When you enter from the outside you see the kitchen first, but go ahead and go upstairs to the actual seating area.

These folks can make you probably anything you want - excellent selection of liquors, mixers, bitters, and everything else necessary from around the globe. Their signature cocktail menu offers a well-curated selection of tastes based on different base liquors and flavor profiles. My only complaint is that the drinks seem a little small sometimes, but this is only because some are served straight up (shaken with ice but not served in the glass with ice).

The Mango Crusta (because tequila!) is fruity and sweet but not overly so. Well balanced with a light sugar rim on the glass. The Primrose (again, because tequila) is a bit too lime-forward for my taste but still delicious. I think it is rimmed with a jalapeno-infused salt, but the flavoring is frankly lost. I'd prefer you just throw a thin slice of jalapeno into the glass! The Bidy Boom - while awkwardly named - is a very nice whiskey sour with a thick, creamy egg-white froth on top. Very well balanced and easy to drink.

Their food is equally incredible. The charcuterie platter is a very generous portion of three rotating meat selections (enjoyed a salami option, a prosciutto option and another delicious option) paired with toasted sourdough bread slices and a mound of various kinds of pickled goodness. Fantastic! Pair this with their baked cheese (brie) selection which comes with more sourdough toasties. You still end up wishing you had a few more pieces of bread to match up with the last of the goodness, but it's not because of stinginess on the restaurants part!

Staff is friendly and attentive without being overbearing. Service is quick. I arrived early (before 7pm) and had my pick of seats. However it quickly began filling up and it seemed evident that several groups had reservations. I'm sure reservations are required at least on Fridays & Saturdays. Otherwise try to go early and hope for the best!

Truly a memorable experience and I look forward...

I'm a bit reluctant to buck the trend with a three star review but have to go with my experience on the evening we visited. Definitely a lovely little place, with an Alice in Wonderland vibe and a very insta-worthy entrance. However it is not a place for hot weather - the a/c wasn't coping, particularly given it was quite busy with one large (corporate?) group and a few tables. There was a pedestal fan operating and when we asked if it could at least be set to rotate we were refused because it was for the bigger group (I would have thought moving air was more effective but 🤷‍♀️). For me and my companions, the food was just okay. The cauliflower was probably the standout with a great flavour and texture. The potatoes were flavourful but far from crisp. The cheese plate was disappointing for the price, just a relatively slim slice each of brie, blue and manchego with 'bark' crackers, a blob of quince paste and a small cluster of dried muscatel. The charcuterie board seemed better value, but again was by no means generous. I expected a lot from the chicken based on the reviews but while the chicken itself was moist, we found the coating to be quite dry rather than crispy as is typical of fried chicken (still trying to work out what the coating actually was). Overall the menu is pretty limited and there are no sweet treats at all. Clearly the business is in the cocktail and drinks menu, which is extensive. Lots of variety, you'd be hard pressed to not find something that tweaked your interest with some curious, quirky and clever combinations, all beautifully presented. But as nice as they were, the wheels fell off for me when I was digging around in the crushed ice (it was hot remember) of my (quite delicious) mulberry smash only to pull out a chunk that was suspended on a piece of blonde hair (not my colour!). We were there for about four hours, and for the last hour and a half we sat surrounded by empty plates and serving dishes. We had to flag down wait staff to order more drinks - which should have been an opportune time to clear the table, but it was not to be. Given the ambiance on arrival I really wanted to like this spot and hopefully it was just an off night, but it's unlikely any of our group of five...

Magnificent. A hidden gem on Howard Street that will not be hidden long. Located next to Andaluz Tapas (near ENEX and Elizabeth Quay), enter through the glass doors, up some stairs and you're in a lovely space.

Only recently opened, it's already attracted a local vibe. And that vibe is good. Word on the street to give this place a try is well deserved.

Gin and Tonic? Plenty of options on offer. Scan the QR code on the cocktail menu to bring up the list. Partnering with London Essence Tonics & Sodas choices include elderflower and blood orange ; rosemary and grapefruit or a traditional Indian Tonic. And a list of Australian gins to support. Not sure where to start? Ask David (Xander) who really knows his stuff. Otherwise, the simple flavour profiles are there as a guide.

There is also a well curated whisky selection. Hopefully a future SMWS partner bar. That SMWS 30.120 ; 24 year old Glenrothes was sublime. As was the Glendronach 14 year old Sauternes cask. From safe to eclectic and rare, there is plenty to satisfy any whisky fan.

Then cocktails. Those who remember Xander as mixologist supreme at Lafayette, Hearth and Alfred's will not be surprised. Refreshing, creative. Perhaps just a tad sweet but I'm sure with time the bar will refine their list as time goes on.

Settle with a cheese platter, a dram or cocktail in good company. Terrarium is a wonderful addition to the Perth bar scene.

We will return.

Disability access: There is a lift. Press UG...