Dilly Dally

Dilly Dally has sprung up in the building that for many years housed iconic Subiaco restaurant the Witches Cauldron – and what a replacement for that old stager it is. The ground floor has been extensively renovated, opened-up and lightened – although still with many nooks and areas for different seating choices – including a family or kid’s area at the back. The upstairs rooms are, for the moment at least closed, but it is such a large area downstairs they aren’t missed.

As for the Italian inspired food, well it is very, very good indeed – I have been a couple of times since they opened late last year, and the food is excellent. As well the wine list is one of the best going around with a fabulous range of innovative winemakers, together with established and well-known producers.

Over the two visits we tried a refreshing Pet Nat by the glass from Express Winemakers, the delightful Foamo, and a couple of bottles of exceptional wine from, firstly, Margaret River winemaker, Remi Guise of Tripe Iscariot – Absolution Danse Macabre is a blend of Chenin Blanc, Semillon, Chardonnay and Muscat of Alexandria – a bouquet of lemon blossom, green apple skins, a lilt of roses and lychees while the palate is full of lime pith and Granny Smith apple and lemon juice flavours – and another from Adelaide Hills winery BK Wines, Skin and Bones, skin contact Savagnin, glossy cloudy orange hue, bouquet of apples, pears and citrus, underlined by herbal note of marjoram, – chalky crunchy palate reminiscent of scrumpy cider, lemon and lime.


And, of course, the food – among the dishes we tried – a dish of split whole prawns, roasted with tomato and chilli, garlic and pangrattato – sweet juicy prawns, a nice dab of chilli, and a crunch from the toasted bread. A must for next visit.


Simply stunning was the roasted fennel, draped with white anchovies, sprinkle of parmesan and dill – beautiful presentation and just full of delightfully complementary flavours.


Sautéed cuttlefish with green peas and lemon – smoky notes, tender and again delicious.

Market fish – in this case ruby snapper fillets– cooked with roasted tomatoes and capers – succulent fillets, crisp skin, salty and aromatic sauce. Top notch.


One of the sides also sticks in the mind – Cabbage salad with parmesan – shredded cabbage with a tart vinegary lemon dressing and complemented by nutty parmesan.


And they also do a mean tiramisu to round the meal off.


Everything about Dilly Dally speaks to the skill of the kitchen and the commitment to quality and great service. A wonderful addition to Subiaco.

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