Who We Are
Born from sun, soil, and a stubborn belief that vegetables deserve better
Rooted in Season, Guided by Sun
Our menu changes with the seasons — not as a marketing line, but because that’s how good food works. We work with farmers across the Swan Valley and Perth Hills who grow for flavour, not shelf life. When tomatoes are at their peak, they’re on your plate. When they’re not, they’re not.
We’re not a vegetarian restaurant. We’re a restaurant that believes plants can carry a meal as beautifully as any protein – and that cooking them well is its own form of craft. Some dishes have fish or dairy. Most don’t need to.
What Guides Us
Seasonal
We write our menu around what’s growing this week. When summer tomatoes hit their peak, that’s what you’ll find on the plate. No out-of-season imports, no pretending.
Sustainable
Every supplier we work with grows within 200km of our kitchen. Less travel means fresher food, less waste, and a shorter chain between the soil and your table.
Community
Mount Lawley raised us. We cook for our neighbours, hire locally, and pour everything we earn back into making this corner of Beaufort Street a place worth gathering in.
The People Behind the Plate
Maya Chen
Perth native. Trained in Melbourne, came home to cook the way she always wanted to – close to the source, close to the seasons. Maya’s philosophy: if the ingredient is beautiful, your job is mostly staying out of its way.
Liam Okafor
Melbourne trained, West Coast by choice. Liam spent six years in fine dining before realising he cared more about flavour than foam. His sauces are the quiet backbone of every plate.
Sophie Brennan
Hospitality lifer. Sophie remembers your name, your anniversary, and your oat milk preference. She makes Solara feel less like a restaurant and more like your favourite friend’s dining room.
From Our Backyard
We source from farms within 200km: Sunrise Valley Greens, Peel Produce, and the Mount Lawley Farmers Market every Saturday morning. Good food starts with good growers.