It's the new democratic dining movement sweeping Perth and it may also be the death knell for degustation dining in WA.
Quality share-plate dining has taken off and it's changing the way we eat and even the way we relate to each other, according to Perth's top restaurateurs.
"There's a great conviviality when you share food," Barque restaurant co-owner Therese O'Toole said.
"People don't want to sit in front of individual plates any more. They want quality food quick," Ms O'Toole said. "It's a cultural thing. People don't want to commit to sitting in one place in front of one plate. It's cool, too."
At Apple Daily in the city, restaurant manager Emma Ferguson says the success of the share-plate format has reached a high point in the past year, mostly driven by cultural changes.
"People are eating out more. They want to have a good experience more often and they want to pay less for it," Ms Ferguson said.
"People want to go out two or three times a week. The old style of eating was that you would save up and go out perhaps once a month."
Ferguson, 26, says it's her generation which is driving the changes. "We like to eat out, a dish here, a dish there, perhaps a few venues in a night," she said.
"There's no going back now. Traditional dining feels a little too fancy now, it feels quaint."
Perth restaurant impresario Nic Trimboli has share-plate formats at his four restaurants. He says it is a style of dining which has been a long time coming.
"When we opened Little Creatures Brewery in 2000, we were the only people doing share plates and it took a lot of convincing and patience before people were comfortable with it," Mr Trimboli said. "Many customers struggled with the concept. But Perth people have 'got it' now. They understand it.
"It suits our lifestyles. Generally speaking, we're eating smaller meals these days and they like to try lots of tastes and have some fun with their eating."
Does the demise of formality brought about by the share-plate phenomenon spell the end for WA's infatuation with degustation dining?
"Degustation dining requires a very long night," Mr Trimboli said. "People just don't want that any more. Having said that there is a market for it."
Ms Ferguson agrees. "There is a place for it. But dining habits are changing rapidly. People still want good service, but they're really going for this democratic approach."