Yarri is coming soon to Dunsborough

Redmond Sweeny, Aaron Carr with Sal and Tony Davis hope to finish construction and open their new venture Yarri in Dunsborough by Christmas.
Redmond Sweeny, Aaron Carr with Sal and Tony Davis hope to finish construction and open their new venture Yarri in Dunsborough by Christmas.

Chef Aaron Carr and the team from Snake + Herring have teamed up to bring an exciting new venue to Dunsborough.

Construction of the restaurant and small bar is well underway - located next to Dugalup creek and surrounded by trees along Cyrillean Way-  the team hope to be open by Christmas.

The new restaurant – which will be called Yarri – was created by Tony and Sal Davis and Redmond Sweeny from wine label Snake + Herring in collaboration with leading chef Aaron Carr.

The name Yarri comes from the Indigenous word for the South West’s  blackbutt trees (eucalyptus patens) and the location of restaurant is where many old  towering Yarris grow.

Mr Sweeny said they chose the name Yarri, to reflect the deep connection we all have with the land and our surrounds. 

“West Australian producers will be the focal point of both Aaron’s menus and the collection in our cellar so the word Yarri really resonated with all of us because of the natural link with what has grown locally here for centuries,” he said.

Snake + Herring was named by James Halliday as one of “ten of the best wineries” in Australia, and this collaboration between like-minded friends will be a great alliance for both Carr and Snake + Herring.

Carr will be leading the kitchen as head chef bringing his extensive knowledge of the culinary industry to Yarri. 

Details of the design, menu and further information will be released in the coming months. The food menus will be designed around the six seasons of the local Indigenous culture, as will the wine align with the menus.