CU29 is a new restaurant and bar in the heart of West Perth that opened quietly in June, and more recently announced its arrival via traditional and social media. I’m not one for launch parties as they don’t tell me a great deal, however I was happy to accept an invitation to dine for weeknight dinner.
Promising to ‘fuse global culinary influences with the very best of WA produce’, CU29 is owned by hospitality veteran Alberto Tassone, who has an extensive career founded by his studies at the Swiss Hotel Management School in Lucerne. He has worked throughout Asia and Australia, and has a long association with Perth through his roles at Stanley College, where he served as CEO and is currently Chair of the Board of Directors.
It’s clear on entry that CU29 isn’t just another restaurant. The black and copper fit-out is striking, matching the restaurant’s name taken from copper’s atomic symbol and number. Attention to detail is evident throughout, from high-end fittings to comfortable, well-spaced furniture. A bright, open kitchen runs the length of the dining room, and the room is suitably finished with a well-stocked bar at the far end.
Hong-Kong born Executive Chef Samuel Ho has a background spanning Japanese, French and Italian cuisine. The CU29 kitchen is a collaborative effort with influences running across the menu.
“I started in Japanese cuisine, but after fifteen years I worked in European kitchens,” says Samuel. “With some dishes the idea comes from another chef, whether from Thailand, Philippines or Colombia. We need to make sure the different components make sense, and that is the hard thing. So many restaurants offer ‘fusion confusion’.”
The kangaroo tartare on hash brown was a fresh, light and crunchy start to our meal. The soft house bread was served with artisan butter from local producers The Butter People, delicately flavoured with orange and Szechuan pepper.
The mushroom quiche entree sold itself short, as you can see from the photo. This was a mushroom-lover’s delight, with crisp pastry completing an already pretty picture. The scallop crudo with mandarin vinegar was also very fresh, and not reliant on chilli for impact.
The main course toothfish was partnered with a silky, buttery sauce that added flavour and moisture to the delicate fish. The standout, however, was the Wagyu lamb 2-ways, featuring Mottainai lamb rump char siu and a crunchy pulled lamb “nest”. Outstanding flavour aside, this dish showed a refreshing level of restraint, with the two core elements simply allowed to shine.
The CU29 menu is kept gluten free wherever possible.
“We avoid using flour to thicken our sauces. I use gelatin from the stock, butter or oil, but never flour,” explains Samuel. “We try to make the main courses gluten free but have to use soy sauce for the char siu. Gluten-free soy sauce is not sweet enough after we roast the lamb.”
Presentation was excellent across the board, with some interesting rock-shaped plates being both Instagram-worthy and a stacking challenge for the staff. “Understated” was a common theme across the meal, with most dishes exceeding expectations set by the simply-written menu.
Our side of triple-cooked Kipfler potatoes was not your average plate of spuds; the “cheese foam” was surprisingly complex, with blue cheese present but not overwhelming.
Dessert didn’t disappoint, and the WA Sandalwood nut tart with saffron poached pear, orange namelaka (Japanese chocolate cream) and a perfectly textured orange gel was much better than many restaurant afterthoughts. Clearly, as much work went into this as the other dishes.
Service was excellent, as usually expected from a hosted meal; the young waiter was clearly trying very hard, and it was pleasing to see. I always watch what’s going on around me, and noticed the venue manager and chef checking in at tables around the restaurant.
The 16-page drinks menu includes plenty of variety, with WA and Australian wines in the majority. I tried the “Silk & Steam” cocktail, a refreshing take on a Gimlet with cucumber and lemongrass.
CU29 offers lunch, dinner and all-day dining, with a kiosk facing Hay Street that offers coffee, toasties and so on. You can see all of the restaurant menus here. A Plateful Perth special of a $250 four-six person lamb shoulder feast runs until the end of August 2026.
It’s pleasing to see new venues in West Perth and CU29 is a very welcome addition. We enjoyed all aspects of our dining experience, and found the menu to offer good value for money. This was certainly one of the best meals I’ve had recently; it wasn’t flawless, but every dish hit the mark where it mattered.
CU29 is a restaurant I would happily return to, and confidently recommended for a special occasion, business lunch or even a simple weekday dinner for two.
CU29
1275 Hay Street, West Perth (cnr Outram Street)
Tue – Thu 11:30am – 8:30pm, Fri 11:30am – 9:00pm, Sat 5:30pm – 10:30pm
Kiosk: Mon – Fri 7:00am – 2:30pm, Sat 7:30am – 1:30pm
Website | Instagram
See a gallery of my images below, including the menu we selected from.
(text & images : Martin Eade. Martin dined as a guest of CU29)
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