Tony Howell might be the nicest Chef in Australia. Cooking primarily food that's locally sourced or grown in the garden just outside his kitchen, this Margaret River Chef begins most days by surfing. A family man who seems to have all his priorities in line and who told me that, only in his 40s, he has already met and exceeded all his own expectations -- it seems to me that passion for life and that correct alignment of priorities all go into his cooking.
Cape Lodge is a resort but by far its strongest assest is Tony's restaurant. It is the resort's main dining outlet, and as such is open for breakfast and dinner. Both, are simply past rebuke.
Watching the sun set from the restaurant over the resort's lake makes for a serene setting during evening dining.
For breakfast, arrive early enough not to miss Tony's famous croissants created through a three day process. His other pastries, formed from a sourdough starter that is so good it has even been carried off continent to other chefs, also do not fail to disappoint. Local honey and jam is served alongside natural muesli and inventive breakfast dishes elevate eggs and crepes to new levels. During the dinner hour, don't skip the truffle butter with bread service and make sure to allow the Sommelier the chance to recommend a local wine pairing.