The Red Herring is more than just a restaurant. Combining the uniqueness of the peaceful waterside location with contemporary décor and the freshest seafood.
Since 1921, when Arthur Auguste first began operating his oyster business off the pylons in the clam East Fremantle waters, the site has been part of local history, an iconic location attracting visitors from far and wide.
Now, people come to enjoy the modern style and casual elegance of the award winning Red Herring. The menu is an exciting reflection of Australian contemporary cuisine, with an emphasis on fresh, seasonal produce.
Relaxed breakfasts, long lunches, sunset cocktails and moonlit dinners – the Red Herring has captured the essence of stylish waterside dinning, and made it its own.
