The Good Paddock, Forrestdale

Introducing NEWBIE The Good Paddock in Forrestdale! This is a true paddock to plate experience – something that’s very rare in Perth. Family run, owner Erin Erceg gave a tour of the extensive 11 Acre Farm market garden, with a varied range of fruit and veggies and herbs being grown with a twist.

11 Acre Farm

I’d never heard of the South American growing method “Syntropic Agroforestry” – what I discovered was the super-charged gardening method is to plant many different plants close together, copying how a natural forest grows.

This layered, diverse planting helps the plants work together to build incredibly healthy soil and produce lots of food, all while practically running itself.

I felt rather inspired to plant a veggie patch myself!

Dining at the Good Paddock

Then it was time to enjoy the fruits (and veggies!) of the market garden in the new Good Paddock restaurant. The rustic spot, created in the property’s old shed, overlooks the family friendly grounds (also home to Cubby Kiosk).

We settled in for a long lunch at the refined, yet very approachable restaurant. The wine list is tight, the cocktails impressive, and the mocktails are no afterthought. I loved sipping the elderflower mocktail.

The Good Paddock Menu

What you’ll find on the menu is an elevated offering of the best of the season, by Head Chef Fendi Bong (previously the NT’s Chef of the year in 2023 and it shows). Here’s what I enjoyed for lunch:

Albany Rock Oysters with mulberry shrub mignonettete – a flavour combo I didn’t know I needed in my life! So simple and delicious.

Pâté de Maison – a silky chicken liver pâté with Fernet Branca (an Italian herbal liqueur), bergamot jam, pickles and toasted baguette on the side. The creamy La Delizia burrata, atop a mound of butternut caponata, sage oil, and the unlikeliest of components – pickled pig face. This grows in my garden, and I had NO idea it was edible, better yet, the succulent is delicious when pickled.

Beef Tataki à la Garden. Perfectly cooked Margaret River wagyu with soy vinaigrette, spring peas, and confit garlic.

The Fisherman’s Broth of white wine–braised WA shellfish with fish roe, butter broth, leeks, and served with toasted bread was a winner.

I also loved the hearty duck and mash dish. Confit Wagin duck, with a zucchini and pea mash, rich duck jus, and a sprinkle of spring herbs from the garden. I devoured a side of charred carrots with yoghurt, chermoula, and smoked pine nuts.

The Gluten Free Factor

While gluten free options are not marked on the menu, I found out much of it is GF, particularly if the breads are swapped out. Here, the thick cut gluten free bread was much better than your average.

11 Acre Farm is very family friendly. There’s a kids menu and The Good Paddock is also open for brunch. Plus, the kiddos will love Cubby Lane – a wonderland of themed cubby houses for little kids to explore.