Our restaurant was lauded by The Australian’s food critic, John Leathlean, who called it, ‘One of the best fine-dining restaurants in Margaret River’.
The Restaurant has a refined, industrial feel with a focus on sustainable, wild-harvested produce. This food philosophy is championed by Culinary Director Jed Gerrard and Chef de Cuisine Albee Lee.
Their combined efforts continuously improve The Restaurant’s offering, and make joyful use of the estate’s gardens (and even vine rows) to add unrivalled garnishes and aesthetic flourishes to our menus.
Choose between 2- , 4- or 7- course degustation experience - you’ll want at least 3-hours for the latter!
