Chef Kenny McHardy opened Manuka in 2015, naming it for the firewood he collected as a child on Kawau Island in New Zealand, and runs it with his wife Jody. The whole menu is cooked over wood, in a wood-fired oven and open flames. The frequently-changing share plates draw on WA produce from Carnarvon to the Great Southern, among them Exmouth tiger prawns and Amelia Park lamb. Fully licensed, with most dishes gluten-free and a signature gluten-free focaccia. McHardy trained in Michelin-starred London kitchens and at Melbourne's two-hatted Walter's Wine Bar.
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