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$59 3 course special

Enjoy a 3 course dinner You can choose any entree, main and dessert off the A la Carte menu. Valid Tues-Thurs evenings only. Not to be used with any other offer or discount card. Strictly no BYO.
03 Nov 2015 - 26 Nov 2015
Tue, Wed, Thu 12:00 AM - 11:59 PM
Book special

About Red Cabbage

Paint the town red This fine dining establishment is owned and run by former Halo chef Scott O’Sullivan, who has created a innovative and vibrant Mod-Oz menu in a welcoming, fine dining environment. Some menu highlights include WA slipper lobster with ravioli and beef and rabbit pie with shiitake mushrooms and shortcrust pastry. And if you’re into sweet treats the dessert tasting platter is the way to go. The dining space is is modern and moody, featuring a large red toned feature wall, dramatic lighting and soft black leather furnishings - and there’s not a red cabbage in sight. It’s the perfect place for a date night or a special meal with family and friends. Best dish: Margaret River venison, ricotta gnocchi, witlof, pear & juniper.

Phone number
Vegetarian options
Wheelchair access
Parking availability
Wine available by glass
Outside dining area


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71 Verified Diner Reviews

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Total Dimmi Score

71 reviews
Value for money

dined on Fri, 13 Nov 2015

Lovely, as always. :)

dined on Thu, 12 Nov 2015

Great food. 3 course meal special of $59 pp was good value.

dined on Thu, 12 Nov 2015

Great food. Good portioning
Dee Karman

dined on Thu, 12 Nov 2015

Love this restaurant, food is divine and service is excellent. Good value for money- 3 courses for $59.

dined on Thu, 12 Nov 2015

Nice food but small portions. Very fine dining

dined on Wed, 11 Nov 2015

Portions just right so that enjoyed every course.

dined on Wed, 11 Nov 2015

Absolutely perfect in every respect. Lauren, our waitress, was fabulous. Will go back again definitely.

dined on Wed, 11 Nov 2015

Every dish was extremely tasty and very well presented. Some of the best food I have tasted in Perth.
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Slaw, ketchup and pastrami? Are those geezers in the kitchen from Yorkshire or New York? Pithy dish names such as these betray a burgeoning interest in American flavours, but they hint little at the deeply technical cook

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Just when you thought degustation might have had its time in the sun and gone back inside for a hat, the multi-course tasting menu with fixed price (but variable quality) has taken root in Perth. It's dining as competit

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