Vasse Felix

It’s the three Fs that keep this iconic Margaret River restaurant at the top of its game: freshness, finesse and flair. After 14 years at the Vasse Felix stoves, chef Aaron Carr continues to excel at producing edgy, produce-driven food of great delicacy. Fish is treated with particular respect, especially an entrée of kingfish sashimi with a slab of vodka-flavoured watermelon, vanilla and lime. Mains are much more meaty, but not at the expense of creativity; a juicy hunk of pork belly sits in a puddle of sticky black rice, surrounded by caramelised pineapple jam. The airy, spacious first-floor dining room – overlooking Margaret River’s first commercial vineyard – flows onto the veranda, with views of Wilyabrup Brook. Wheelchair-users and those who find steps difficult can dine on the ground floor. Do a pre-lunch tasting at the cellar door for a hint of great matching wines to come.