Dinner daily 6.30pm-9pm
As the white tablecloths, discreet service and muted soundtrack imply, dinner at this soigné dining room is an utterly classic affair. Michael Elfwing's dishes gratify the most when the Swedish-born chef keeps the edit tight: slices of juicy duck breast teamed with kale and duck jus, perhaps, or a fat steamed bug tail underscored by a bright sauce of spring onion and lemon verbena. While genteel waitstaff proudly extol the provenance of ingredients, this connection with seasonality occasionally feels forced - the deployment of fennel flowers in a kingfish tataki and cucumber salad a case in point. Even if you're not retreating to one of the lodge's plush rooms, imaginative desserts such as crunchy shards of apple with cinnamon ice-cream and a parsnip-spiked crème anglaise make a fine send-off, and Margaret River trophy wines share cellar space with well-priced local cuvées and intriguing imports.
4 courses $110,
Tasting menu $145
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