Archive for March, 2014

Cape Lodge, Margaret River

March 29, 2014

http://www.capelodge.com.au

3341 Caves Rd, Yallingup WA

Cape Lodge is the place my father most wanted to return to. We would have stayed here to, but Vanessa would not have approved of me enjoying myself here without her. So we had to settle for a dinner. 

As locations go, it can’t be beat. It creates an ambience that’s calm, civilised and indulgent. It’s one of these expansive dining rooms where waiters softly tread. I like it. We dined here in December, just before a change of chefs (so this is no predictor of future meals). The food was satisfying, focusing on quality local ingredients, with nods to the old-school (palate cleanser!) without an awful lot of creativity. A decent terrine, well paired fish with citrus fruit, venison with carrots. The dessert was worth a special mention – the highlight of the meal: an assiette of cherry & chocolate.

I would come back here. It’s the kind of place you can retreat from the world with few demands to put upon you and sink into your padded armchair. We all need a place like that sometimes.

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Vasse Felix, Margaret River

March 29, 2014

http://www.vassefelix.com.au

Cnr Caves Rd & Tom Cullity Drive, Cowaramup, Western Australia

Father & son bonding time from back in December. Three years before it had been a drive from Melbourne to Adelaide to watch the 2nd Ashes test. This time it was the 3rd test in Perth. The less said about the cricket the better. But it was time well spent with my father and a chance to see a bit more of WA (my previous visit having entailed running a 3 hour workshop, a beer, then back on the plane). This time 3 nights in Margaret River, 3 nights in Perth. A Monday morning flight from Sydney, got us to Vasse Felix just in time for lunch. Nice. 

A pretty decent lunch it was too in a modern vineyard were the food is taken as seriously as the wine. It was a lovely setting on the verandah with trendy sculptures in the garden. WA squid with buckwheat ‘risotto’, sous-vide duck with burnt aubergine, followed by a deconstructed pie. All very on trend, all very good. Certainly one of the best vineyard restaurants I’ve visited. 

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