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Cape Lodge

There are groovier places to eat in Margaret River than this immaculate (if vaguely bland) dining space, but none that showcases local fare with such consistent integrity, finesse and flavour. The menu changes daily, reflecting whatever local ingredients take the chef’s fancy. Dhufish, perhaps, caught down the road at Port Augusta and served with a nutty romesco sauce and shaved fennel. Or rare roast Margaret River venison served, in a vitello tonnato-ish twist, with salmon mayonnaise. Local seafood is always on the menu, notably Abrolhos Island scallops with Black Angus carpaccio and dill mayonnaise, or tortellini of marron on a bed of sweetcorn purée and finished with brown butter. Whether you raid the renowned cellar or go with the considered house pours, good drinking is assured. Service is attentive and suitably genteel. The bulk of the tables are held for lodge guests, so be sure to book early.