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Clear your afternoon — there’s a new reason to linger longer for lunch in the Perth Hills — and no taste bud will be left unsatiated.
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4 min read
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Published
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By: Lisa Cook
Overlooking the stunning Lake Leschenaultia, a new family-run restaurant is redefining long lunches with a 10-course degustation menu that celebrates Australian native ingredients and local produce.
After earning a loyal following in Queensland, husband-and-wife team Em and Nik Flack have brought their acclaimed restaurant, The Flackyard, to Em’s hometown in WA. Together with Chef Dan from Bimba Foods, they’ve reimagined their fine-dining experience in the heart of Chidlow, blending creativity, culture and connection through food.
The Flackyard is a true family collaboration, with co-owner Em Flack at the heart of its creative direction. Deeply passionate about supporting First Nations–owned and led businesses, Em has built long-standing relationships with suppliers and Elders to source the restaurant’s Australian native ingredients.
This commitment has shaped a menu where every dish showcases uniquely Australian ingredients. More than 50 native foods and botanicals feature throughout the degustation — inspired by knowledge shared by First Nations Peoples and guided by deep respect for the world’s oldest continuous food culture.
Drawing on her background in health and neuroscience, along with teachings from Elder mentors, Em has also created The Flackyard’s entire non-alcoholic beverage pairing, crafting drinks that hero the potency and brilliance of native botanicals.
Together with co-owner and chef Nik — and the inspiring individuals they collaborate with — The Flackyard delivers a deeply considered dining experience unlike anything else in WA.
Start your journey with a bush tucker board, then move through dishes such as paperbark-baked organic carrots, wild-caught coral trout, and kangaroo fillet with quandong and anise myrtle — all perfectly paired with The Flackyard’s own non-alcoholic beverages.
A standout on the menu is the pork and cider pairing, layering bunya nut purée with slow-braised, crispy pork belly and a shallot crackle crumble.
But one of the most talked-about dishes is the TARO, according to co-owner Em Flack.
The TARO is a collection of elements that hit every note in the garden kaleidoscope — from smoked and pickled, to crisp, delicate tendril wafers — humble taro corms are completely transformed.
“It’s plated with confit Jerusalem artichoke, dusted in vibrant garden-green powder, and finished with a crumble of Black Duck Foods Mitchell and Button Grass, truffle-infused and layered with a smoked cheddar sauce that sings with wild lemongrass and Dorrigo pepper. A dash of Maalinup Aboriginal Gallery’s native basil oil ties it all together.
The dish is finished tableside with shavings of cured emu egg yolk from Kip at the Free Range Emu Farm, just up the road near Toodyay.”
Desserts are equally inventive, from truffle and artichoke ice cream to Lilly Pilly with native mint and warm local honey.
The Flackyard proudly embraces being a sober venue, offering a thoughtfully crafted non-alcoholic pairing that showcases Australian native ingredients. The beverage menu features cocktails such as the Tamarind Twist, the Flackyard Cider made from Ooray plum and lemon myrtle, and the Smoked Merlnot — a non-alc Shiraz with beetroot and cherry.
WA producers are front and centre, with ingredients sourced from local and First Nations suppliers including Maalinup Aboriginal Gallery, Charlotte Creek, Tucker Bush, and Black Duck Foods, alongside Aboriginal-owned beverage makers LORE Australia, SOBAH Beverages and Indigiearth.
Em describes their restaurant as “a small family-run space where every table is treated like a guest in our home.” With only a limited number of seats each service, diners are encouraged to slow down, savour, and share in the stories behind every plate.
She says the most common feedback they receive from guests is how amazing it is to try so many different foods they've never tasted before all in one dining experience.
The Flackyard is open Friday to Sunday from 12pm at Lake Leschenaultia, Chidlow.
Bookings can be made online.
Image credits: Em Flack
