Chef
Simon Beaton,
inspired by his father’s pharmacy, along with front-of-house
partner
Flip Boreham,
created The Food Farmacy.
This innovative restaurant combines local ingrediants, such as Amelia
Park Lamb, Margaret River Venison, Donnybrook Barramundi & Capel Marron with creativity and a touch of
science: homemade jams are served in medicine bottles and condiments
in test tubes.
The menu at The Food Farmacy changes constantly but you’ll always
find its own signature dishes such as scallops five ways and chocolate tapas.
The passion of the team, both in the kitchen and front of house, is
immediately obvious and makes this a
must-stop on any south-west itinerary.
We invite you to peruse
our latest
menus and to learn more about our chef to the stars by clicking here.