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PATIO TIME SEAFOOD PHILOSOPHY

Fresh & Local

We serve only the freshest catches from waters. Seafood is our passion, freshness is our mission, and quality is our commitment.

About PatioTime Seafood

Our Story

Food is the foundation of true happiness. Lorem ipsum dolor sit amet, consectetuer adipiscing elit aenean commodo.

We see our customers as invited guests to a party, and we are the hosts. It’s our job every day to make every important aspect of the customer experience a little bit better. Donec quam felis, ultricies nec, pellentesque eu, pretium quis, sem. Nulla consequat massa quis enim. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu integer tincidunt cras dapibus.

We serve freshest catches

Our Menu

The best of local produce, fish and seafood caught off the South West coast. Our menus change twice daily depending on what the fishermen have brought in to us. Donec pede justo, fringilla vel, aliquet nec, vulputate eget, arcu integer tincidunt cras dapibus.
  • À la Carte Menu
  • Tasting Menu
  • Wine List
Recommendations
Selected Menus
Seafood Curry
$39

Mixed prawns, Mussels, Calamari and Fish

Grilled Barramundi
$39

Potato, Rocket, Garnished with Picked Ginger

Lobster
$58

Whole Fresh Western Australia Lobster

Seafood Platter
$99

Crab, Mussels, Prawns, Served Chilled

An Ideal Private Event Venue

Events & Functions

Patio Time is the perfect place for your next event or function. Celebrate at one of Australia’s most awarded restaurants. Whether it’s a cocktail party, intimate wedding, corporate event, sit down lunch or dinner we can accommodate all your function needs.
  • Private Dining Room
  • Functions Package
  • Beverage Package
Fabulous taste journey

Experience

Simple and balanced. Alexander Petillo brings together flavors and specialties from Italy and beyond to create his own culinary world, full of surprising artistry.

“I traveled all over the world, feeling and learning the authenticity of each local speciality food. I benefit a lot from working with other chefs and restaurants. In Japan, in Thailand, in Sweden, in Mexico, and elsewhere, chefs have different philosophies and ways of handling ingredients.”

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