INARA celebrates food and hospitality of the Levant region in a culture of togetherness, sharing, and communing over food with family and friends.

Guests can anticipate authentic, generous middle eastern fare, and an opportunity to try new flavours or recall fond memories of exotic travels past.

Meaning ‘Ray of Light’ in Arabic, INARA has illuminated Busselton’s food scene since opening in November 2023, creating an exciting flavour journey through the middle east.

We offer inside and alfresco dining for lunch and dinner, six days a week. Seasonal a la carte menus, a set Chef’s Lunch menu, banquets, bottomless lunch, and monthly regional special dining nights create many ways to enjoy the dining experience.

Owner/Chef Daniel Johnson has dedicated years to exploring the food traditions of the Middle East, aiming to elevate forgotten and little-known ingredients and transport them to the plate.

The shared-style nature of Levantine cuisine makes dining at INARA ideal for groups, providing an opportunity to taste a diverse range of flavours in a spread of shared hot and cold mezze, from smoky beetroot or charred zucchini to a salty haloumi or housemade sujuk sausage.

Alongside a curated selection of local wines from the South West, INARA offers an expansive array of spirits and craft beers and more than 20 wines by the glass. Signature cocktails champion exotic spice flavours.

What is Levantine cuisine?

 It’s the traditional cuisine of a region known as the Levant – historically the region along the eastern Mediterranean shores - modern-day Israel, Jordan, Lebanon, Syria, Turkey and Cyprus.

Meat isn’t always the main ingredient and delicious vegetables take centre stage. Favourite Levantine ingredients include walnuts, pistachio, yoghurt, chickpeas, mint, lemon, garlic, sumac and pomegranate to accompany Mediterranean vegetables, meat, fish and cheeses – with pitta bread of course!

Daniel Johnson, Chef/Co-Owner

Chef Dan Johnson’s culinary skills have taken him around the world, to the restaurants of renowned luxury international resorts including COMO and Jumeriah Hotels across the Maldives, Vanuatu, Bali and Oman, as well as cutting edge restaurants in Sydney, Melbourne and Queensland.

But it was while working at Bunker Bay in WA’s South West when his love for middle eastern food sparked. Dan discovered cookbooks by the pioneer of modern middle eastern cuisine in Australia, Greg Malouf, and a 20-year obsession began.

Dan grew up in Perth and met his wife Joanna while working in Oman after many years working abroad in high end restaurants and resorts and the couple decided to move home to WA.

Dan’s passion and create a haven for Levantine dining in Busselton has now been realised.

With his extensive exploration of Middle Eastern culinary traditions, Dan is on a mission to elevate forgotten ingredients and create a sensory masterpiece with each enticing dish inspired by culinary traditions.