Since his appointment in late 2017, Head Chef Brendan Pratt (ex-Fat Duck and The Ledbury) has put Vasse Felix on the national culinary radar, with dishes that showcase the produce of the Margaret River region.
With its stunning view of the vineyards, this is destination dining at its best, presenting contemporary cuisine, plated with a level of sophistication that strikes just the right balance, as does the front of house team that is personable yet highly professional in their delivery.
The set menu starts with the innovatively presented duck parfait that has a lovely depth of flavour and sublime consistency, with stout cutting across the richness, and the deconstructed chicken skin adding some meaningful texture. The flawlessly executed, well-seasoned Arkady lamb, served with mushroom, farro and onion, delivers on its promise, and is followed by a stunning pear and cream cleanser before the seafood course arrives. Rankin cod is delicately nuanced in both flavour and texture, and is served with pipis, cauliflower and bacon.
PSST! The winery operates a series of tours, including The Epicurean Tour, which explores the synergy between food and wine.