A Gault&Millau Australia TOP 100 restaurant
Well-travelled Head Chef Santiago Fernandez has made an impressive debut at Voyager Estate, alongside Young Talent award winner Felix Kleemann, showcasing the spectacular local produce in an innovative and sophisticated way.
The gorgeously appointed estate with magnificent world-class gardens, which also supply the kitchen, creates an undeniable sense of place that promises to impress visitors.
The house-made sourdough, served with three butters, including a sublime truffle and mushroom butter, sets the tone perfectly for the aptly titled ‘Discovery Menu’. Wagyu bresaola, with delicately cured scallop, puffed tenderloin, egg yolk and pepperberry, is a beautifully nuanced dish of textures and flavours. The marinated pork jowl, with fresh green-lip abalone, sesame, wood-ear mushroom and jasmine tea, is a lush and perfectly balanced dish. The local venison farm supplies the restaurant, and the flavoursome presentation of the protein, served with purple cabbage, beetroot, Davidson plum and potato, is a true celebration of low food miles.
PSST! The magnitude of the estate, and all it offers, deserves proper time to fully appreciate and enjoy, so allow for this when planning your visit.
Reviewed for the 2019 Guide