Tucked away in the far southwest corner of Australia, nearly 300km (186mi) south of Perth, Margaret River has a temperate climate and also kicked back ambiance that makes it the excellent center for top-class dining establishments and also wineries. Once a center of agriculture as well as timber manufacturing, the town is currently residence to vineyards that generate several of Australia’s finest red wines. Here are our tips for the region’s finest wining and also dining.
Premium food at an introducing vineyard
Attributed to planting the region’s very first vineyards in 1967, Vasse Felix originated Margaret River’s viniculture. A dining establishment followed in 1989 and these days Perth-born head chef Brendan Pratt is spearheading this much-loved restaurant to brand-new heights and even more awards. Overlooking the soft rolling landscape of the estate’s initial vines, modern Australian fine-dining is the lineup, in both à la carte and also tasting menus.
Vasse Felix Gallery Trip, Wine Tasting as well as 3-Course Lunch
Throughout your scenic tour of the museum and historic red wine collection, you’ll acquire insights right into the unique winemaking background of Margaret River as well as Vasse Felix, consisting of mythology bordering the area’s very first Cabernet, the 1972 Vasse Felix Cabernet Sauvignon Malbec.
Following your museum trip, be assisted with a wine trip of eight wines under the support of a specialized host who will provide understandings into Vasse Felix’s glass of wines and also winemaking, along with the wider qualities of the Margaret River wine area.
Lastly, delight in a 3 program dish coupled with red wines on the Cook’s High Table, offering a distinct sight of our Chefs at the workplace in the kitchen.
Please note, throughout your tour of the gallery and also white wine tasting you will be joined by various other guests booked on this experience, nevertheless, at lunch, your booking will certainly be seated separately.
Japanese flavours with a pinch of Australiana
This wacky unfussy eatery serves up Japanese-like-no-other, from a chef who functions his magic before his enjoying restaurants. Miki’s Open Cooking area serves 4 degustation food selections, plus an à la carte, all centred on fish and shellfish tempura. There’s more than a straightforward nod to East-West blend right here in the ever-changing menu: meals like snapper with surinagashi soup and saltbush show Mikihito Nagai’s objective to ally neighborhood produce as well as components with Japanese technique and flavours.
Modern Australian cuisine
Farm-turned-vineyard, Arimia’s all natural technique to conscionable farming is mirrored in head chef Evan Hayter’s take on modern Australian food touched with Japanese impacts. A Regional Restaurant of the Year 2020 finalist, you could start with soy polished cabbage, macadamia and also marinaded capers as well as finish with citrus curd, plum sorbet as well as oat meal. This restaurant looks like a ventilated contemporary farmstead went down right into the rich shrub; solar panels aid keep an environment-friendly off-grid kitchen area.
Dinner as well as a program
Amongst the area’s starting vineyards, this former cattle farm’s transformation to stylish storage and acclaimed dining establishment is stunning, with views throughout sloping grass to a forest-backed stage, famed for shows featuring A-list performers, are attractive. There’s a three-course set food selection or a six-course tasting menu with an option of existing or gallery release red wines; you’ll likely run into raw scallops, marron (an especially huge crayfish), wagyu beef with smoked onion as well as bush tomato.
Neighborhood produce with aboriginal natural herbs
Named after indigenous gum trees, Yarri melds seasonal regional produce and components with aboriginal herbs, plants and dashes of Japanese technique. Cook Aaron Carr made his name at Vasse Felix, yet is currently striving for more simplified fare at this area. Menus show this by just itemising active ingredients, however about below informal is a strictly loved one term as evaluations suggest an enigmatic, nearly alchemical, method to gastronomy. Want something quick? Yarri will gladly offer charcuterie and a glass of Chardonnay.
Cheery pub-grub in a microbrewery
Craft Ale Bar, Continental
An uplifting remedy to genteel fine eating, Margaret River Brewhouse is established among bushland as well as eucalyptus groves is a prominent no-nonsense joint which usually has online songs. An achieved variety of ales, ales and also stouts is strengthened with a variety of pub grub that segues from pizza and hamburgers to tempura, curries and modern-day Australian food. From lemon risotto to beef cheek, sticky pork to beer battered mackerel, this is solid keenly-priced fare and the sort of area where you might intend to provide your palate an evening in instead of a day of rest.
Vineyard restaurant showcasing ‘food du terroir’
Nestling in the Stevens Valley, on southerly side of community, Spanish-born head cook Santiago Fernandez pioneers Voyager Estate’s food du terroir showcasing generate sourced from regional suppliers or his organic kitchen area yard. Four-course degustation lunch menus embrace Australian wagyu beef, aged duck as well as spring lamb dishes embellished with shiso and youlk. Vegetarians fear not; there’s a diverse four-course terroir menu. The estate’s Red wine Area additionally provides white wine sampling with local charcuterie and cheese.