INTRODUCING TRAVIS CRANE
We are thrilled to welcome Travis Crane, who has taken the helm as Head Chef at our celebrated signature restaurant.
With a career spanning kitchens across Australia and the world, Travis joins the Voyager team from his role as Executive Chef at remote luxury accommodation Finniss River Lodge in the Northern Territory and, before that, as Executive Chef of Brisbane's City Winery restaurants.
Travis will continue the established wine-led vision of the award-winning restaurant, with menus that capture an honest and memorable snapshot of the unique land and region, as well as highlighting Margaret River’s small-scale, ethical and sustainable producers. This approach aligns wholly with Travis's deep passion for provenance-focused cooking, ignited by his time at Belgium’s Michelin-starred restaurant In De Wulf and continued through his work at The Barrelroom and Larder at Ballandean Estate in Queensland.
“My philosophy is to source thoughtfully, cook respectfully, and present beautifully,” says Crane. “Joining Voyager Estate as Head Chef gives me the opportunity to create food that tells the story of our region and what we believe in, and present guests with a more sustainable way to eat. I am also excited to work with Sommelier Claire Tonon and the Voyager winemaking team to create dishes that showcase their stunning wines.”
Voyager Estate Proprietor Alexandra Burt is thrilled to welcome Travis to the team saying, “A compulsive forager, even on his days off, Travis’s considered and deeply creative style fits hand-in-glove with our wine-first approach to menu design, as well as being a great fit for our team. Travis picks up the baton to take the Voyager Estate restaurant to the next level, which is exciting for us and our guests alike.”
The Voyager Estate restaurant offers immersive, wine-led tasting menus. Changing with key seasonal milestones in the vineyard, our dishes showcase the freshest ingredients from favoured local farmers and producers, with chef and sommelier working closely together to create flavour pairings that provide a sense of place in Margaret River.
Our latest menu, BACCA [Latin: Berry], has been created by Travis in collaboration with Sommelier Claire Tonon and brings together the region’s finest sustainable produce for a colourful culinary evolution inspired by the grapes as they ripen through late summer. Highlights include Octopus, Rhubarb, Rose; Zucchini, Mussels, Citrus; Kangaroo, Mulberry, Macadamia, Saltbush; Pork, Beetroot, Black Garlic.
