Talented Executive Chef Seth James is forging a reputation for the estate at Wills Domain, with his uncompromising approach to finding innovative and sustainable ingredients that are unique to the local area.
The functional main dining space, which opens out onto the terrace with extensive views of the vineyard, features an impressive open kitchen.
Regional dining is undergoing a transformation, and this restaurant is ahead of the curve, presenting diners with dishes that truly evoke a sense of place. The whipped marron, with great consistency and clarity of flavour, is quite innovative. Likewise, the kingfish, with dashi cream, daikon and ginger, balances the textures and acidity particularly well. Deep-fried squid with pickled cucumber and ssamjang provides a tangy heat note, hitting the mark. The baked potato gnocchi, with pecorino, finely shredded snow peas and walnuts, is a more-ish dish with a lovely mouthfeel, and is followed by well-cooked Wagin duck with pear, mustard and walnut.
PSST! The cellar door offers a casual grazing option while you taste the estate’s fantastic wines.