Hoping from winery to winery in Margaret River can give you a sense of a region, but sometimes it’s nice to be ensconced a location for a good few hours soaking in the wines, food and scenery.
Possibly one of the best meals I enjoyed in Margaret River was a relaxed lunch at Vasse Felix, overlooking the river and vineyards, dotted with sculptures. The whole team – front of house, back of house, and cellar door staff – delivered an experience which many a winery restaurant could learn from. In fact I would recommend all winery restaurants send their staff here purely for research purposes.
The food is modern Australian, meaning that executive Chef Aaron Carr draws inspiration from local produce and a broad range of international techniques. The dishes complement the wines and the wines highlight aspects in the dishes, neither shouting over the other.
As an example; the 2010 Heytesbury Chardonnay’s complex funky wild ferment characters matched the gnocchi and truffle dish. To make it possibly the best food and wine match I’ve experienced in a winery restaurant. And surely that’s what a restaurant is supposed to deliver and a standard to be measure by.
(Thanks to the team at Vasse Felix for assisting with this post).