Recently we welcomed guests for the sold-out launch of FOLIUM [Latin: leaf] – a celebration of the vineyard’s interconnected lifecycle, and Head Chef Santi’s last menu with Voyager Estate before he returns to his homeland of Spain.
As dusk fell over the Estate, so too did a sense of bittersweet anticipation. In his close-to-five years with us, Santi’s fervour for sustainable local produce and crafting immersive degustation experiences inspired by our organically farmed wines, has taken our Restaurant to new heights. His contribution to Voyager and the Margaret River culinary scene has been immense.
Guests were treated to delicious snacks in the garden, followed by a captivating seven-course journey, inspired by the kaleidoscope of autumnal colour and transformation that takes place as our vines senesce into dormancy.
Delicate Abrolhos Island Scallops, succulent Fremantle Octopus, and venison from our friends at Margaret River Venison Farm are just a few of local delights heroed on this menu, complemented by native ingredients such as finger lime, slender ice plant and sea purslane that grace our salt-swept coastline. Each dish has been created from the wine up, mirroring flavour, texture, and sense of place – a true culinary immersion.
The FOLIUM experience runs through to mid-May – we encourage guests to book ahead for this very special outgoing menu from Santi.
Stay tuned to the Voyager Instagram for more menu highlights over the coming weeks.