Food and Wine
The Margaret River Region is a food and wine lovers paradise. The area is abundant with wonderful fresh produce and is renowned as producing some of Australia’s finest premium wines. Fresh seafood, gourmet beef, venison farms, free range pork and organic orchards abound providing wonderful ingredients to create the freshest seasonal menus.
“The quality of Western Australia’s produce makes my job easy – I buy locally sourced, sustainable and seasonal fresh produce that’s been grown and raised with care and minimal intervention. I like to cook with clean and fresh flavours that allow the produce to speak for itself,” explains Chef Howell.
The magnificent Cape Lodge Margaret River Restaurant has been voted in the Top Ten in the World for Food and is described as “one of Australia’s finest new generation dining establishments.” The menu features seasonal local and home grown produce plucked from nearby oceans, local farms and the Cape Lodge kitchen garden with guests being able to choose dishes for a 2, 4 or 6 course tasting menu. The wine list features current and back vintage wines from the great estates of Margaret River as well as creations from the emerging new generation of young winemaking talent who are embracing exciting hand crafted natural wine making styles.
The new interior of the restaurant reflects the beautiful colours and textures from the surrounding landscape with hand crafted marri tables designed by local furniture makers Richard Vos and Dean Kerr from Woodvibes. Hand blown candle holders were created exclusively for Cape Lodge by Melting Pot Glass Studio’s Gerry Riley, capturing the blue greens of the native peppermint tress. Natural linen fabrics depicting Western Australian red gum blossoms and kangaroo paw were selected to cover the comfy lounge chairs in the Bar Lounge and a selection of handmade ceramic plate ware were sourced to showcase the kitchen's creations.
A Cooking School has been designed for culinary enthusiasts and those who appreciate the exclusive and tranquil surrounds of a boutique hotel. The cooking classes welcome participants from the complete novice through to the experienced enthusiast.
Gourmet Weekends are also scheduled throughout the year bringing together winemakers, food producers and lovers of food and wine. These weekends include master classes, tastings and winemakers dinners.
Cape Lodge even has its own boutique vineyard located a quick stroll away from the main lodge. Offering just enough Sauvignon Blanc and Shiraz for guests, it was planted by Steven Schapera who has had his gloved hand in many of Western Australia’s most successful vineyards. No expense has been spared on the vineyard, which is the first thing you encounter when arriving at Cape Lodge – an appropriate handshake for those first time guests.