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Vasse Felix
Modern Australian
Vasse Felix

Vasse Felix tackles steep lunch competition along Margaret River's famed Caves Road with a powerful three-punch combo: world-class wines, exceptional art and inspired food. Led by veteran Aaron Carr, the kitchen takes an educated walk on the wild side. A breakfast favourite, granola, provides clever crunch for jamón, nectarines and fennel. Seaweed-laced tapioca serves as the crackle for the delicate marron, watermelon and miso yoghurt. With pieces from the Holmes à Court collection on show in the ground floor gallery, the kitchen continues its artistic journey by pairing barramundi with enoki and oyster mushrooms scattered over a smoked oyster emulsion. In a town where service can be backpacker blasé, Vasse Felix's wait-staff are blissfully sharp. Soak in the vineyard vista and accept the offer of dessert: torn red velvet cake plus violet meringue and chocolate ice-cream is a sublime knock-out hit.

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At a glance

  • Food:
  • One Star
  • Price:
  • Entrées: $18-$36

    Mains: $30-$39

    Desserts: $12-$16

  • Feature:
  • Licensed
    Outdoor dining
  • Cards:
  • Eftpos
  • Bookings:
  • Bookings recommended
  • Chef:
  • Aaron Carr



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