Restaurant

Seasonal Wine-Paired Degustation Dining

'FLORIS' Discovery Menu 

The Discovery Menu is our signature degustation dining experience. Each set 7-course menu is inspired by our wines, and celebrates pristine local produce, the progress of the vines and the nuances of each season.  

Our current seasonal menu is FLORIS [flo-ris] FLOWER (September/October)

'In a time of new growth, our FLORIS menu pays tribute to the vibrant vineyard cover crops and fresh buds on the vines, utilising spring flowers and pristine produce from our Kitchen Garden and the surrounding region. In creating 'true food of place' to compliment our 'wines of place', our approach is sustainable, ethical and minimal' Santiago Fernandez, Head Chef  

 

$140
$180 with paired wine flights
$220 with full wine pairings

As the title suggests, this is a wine and food journey of discovery, best revealed on the day. However, if you can't resist previewing the dishes, click here to view. Our Vegetarian Discovery Menu can be viewed here or contact us if you have an allergy or specific dietary requirements. 

 

TERROIR MENU  

A salute to our food and wine of place, the Terroir Menu is our shorter degustation menu over 4-courses. You have the chance to add our recommended wine pairings, or select your wine on the day with a glass or linger over a bottle.

Terroir (from terre, meaning 'land') is a French term commonly used in the wine industry to define the combination of factors including soil, climate, and sunlight of a particular site that gives wine grapes their distinctive character.   

$100
$140 with wine pairing

Preview the dishes here. Our vegetarian Terroir Menu can be viewed here or contact us if you have an allergy or specific dietary requirements. 

 

Please note, we are closed on Christmas Day and Boxing Day  

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Our highest priority remains the health and wellbeing of our guests, staff, suppliers and wider community. We will continue to maintain a range of measures to comply with Government protocols to ensure a safe environment for all. These, and other conditions include:

  • Strict hygiene protocols across the Estate, including regular disinfecting of surfaces and hand sanitisation
  • We will continue to take a maximum 40 guests per day to ensure we deliver an outstanding experience
  • A maximum of 8 guests per booking to ensure appropriate distancing at the table. Please contact us if you have a larger group.

Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Phone: (08) 9757 6354

Closed Christmas Day & Boxing Day

 

Meet our Head Chef, Santiago Fernandez

Head Chef Santi has continued our long term philosophy of showcasing the best of Margaret River produce, either sourced from our kitchen garden or local suppliers.

“I would like to create food based in the region – with wine, we talk of terroir, or the place it comes from. I want to create food du terroir. Using produce that is seasonal, ethically sourced, such as sustainable seafood, and organic when possible. Margaret River’s fine wines are renowned across the world and the region also offers plenty of quality produce, which is always a great source of inspiration for chefs and cooks.”

“I want to work with the winemakers and Claire (our Sommelier) to match our wines in the best way possible with contemporary cooking style and techniques.”

Events at the Estate and Around Australia

Each year, we host a number of events at the Cellar Door and around Australia.

Head chef Santi opens his kitchen to 10 people for our Culinary Project, where he explains his wine and food pairing philosophy and showcases upcoming dishes for our new menus.

On tour annual calendar is Shakespeare in the Vines, presented by Essential Theatre on the first Friday in January in our gardens.

For our Voyager Gold members, we also host a roadshow each year of different events in most capital cities, and we also participate in regional festivals such as Cabin Fever, held in July.

To see what's coming up or to book any of our events, click here or email This email address is being protected from spambots. You need JavaScript enabled to view it..