Yarri restaurant’s Fremantle Sardines with tapenade and pickled onions by chef Aaron Carr

Dunsborough’s Yarri restaurant marries Fremantle’s fresh sardines with a delicious tapenade, which is the perfect hors d’oeuvre for a dinner party- simple yet elegant.

Serves 2 – 3

Cooking tip: gradually add the olive oil while processing the tapenade



1 tin Mendolia sardines in olive oil, or you can pickle your own!
1 baguette, cut into 12 slices
1 garlic clove
1 pickled onion, sliced into rings
Cracked black pepper

150 gm (1 cup) Kalamata olives, pitted
25 gm anchovy fillets
3 garlic cloves
25 ml olive oil


  1. For the tapenade, process olives, anchovies and garlic in a small food processor until finely chopped, then gradually add olive oil until smooth. Season to taste and set aside.
  2. Toast the baguette under a grill, turning once (1-2 minutes each side), rub with the garlic clove. Place 2 sardines onto the baguette, top with the tapenade, onion rings, a few sprigs of dill & some cracked black pepper.

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