Executive Chef Iain Robertson has a longstanding reputation for excellence in Western Australia, and Cullen Wines in the Margaret River is a perfect fit for his skill set and passion for utilising the spectacular kitchen garden at his disposal.
With the cellar door sharing the same charming rustic space as the restaurant, the total food and wine experience on offer is enhanced by the accommodation option in the homestead.
When you arrive just before service and observe the chefs enthusiastically gathering herbs and vegetables from the biodynamic garden, it is not surprising that the menu is seasonally driven, and looks to source local ingredients. And with such spectacular produce at hand, vegetarians are particularly well catered for. The freshly baked bread served straight from the oven sets the right tone for the sublime Shark Bay scallops, and the more-ish cured pork belly, celery and apple that follows. Local Arkady lamb, with caramelised heirloom carrots, crispy sage, smoked labna and falafel, is a textbook combination that does not disappoint.
PSST! Ideally, allow ample time for a winery and garden tour and, of course, a wine tasting.