26/05/2026
Top 100 | Glenarty Road | ★★
A story worth telling again and again, and a restaurant to return to throughout the seasons.
For long-time patrons and observers of the restaurant scene, the story here is well-trodden, but not everyone lives in a culinary bubble. First-timers are treated to a slightly deeper explanation of the experience than regulars. This isn’t the obsession to unnecessarily explain the basics of eating out, more setting the scene of a farm-vineyard hybrid that opened a restaurant using only meat raised on the generational plot, with no seafood, and vegetables predominantly from its own gardens, sourcing minimally and thoughtfully. Diners move from politely listening to being wide-eyed and inquisitive. Not forgetting, here they make some of the best expressions of southern Margaret River wine going, an appropriate match aiding further discovery at the table or with a proper tasting before or after lunch. A set menu may start with crisp gnocco fritto carrying salty house-made prosciutto for the ‘farm snack’ or an assortment of farm-grown vegetables dressed with tarragon oil and served on smoked curd as a ‘garden plate’. This might include broad beans planted as cover crops, eggplant, zucchini, and delicate fennel fronds, all harvested that morning. There’s the promise of the ‘farm charcuterie’ plate – perhaps pork terrine with accompaniments (the charcuterie program here is formidable). The main event: farm-raised lamb or pork looks simple but, as with everything else here, there is technique, and restraint; the goal, always, to do the ingredients justice.
