Caves Rd, Yallingup WA 6282, Australia
| +61 8 9755 2065
Photo courtesy of Cape Lodge
Sun - Sat 10am - 5pm
Cape LodgeTucked into the patchwork hills of the Margaret River wine region, Cape Lodge is a three-hour drive or 45-minute flight south of Perth. This country getaway sits on 40 acres of vineyards, native bush, and lakes a short drive from peaceful towns like Margaret River, Dunsborough, and Yallingup. The region is celebrated for food and wine, and the award-winning Cape Lodge Restaurant is arguably the best place to sample everything from White Rocks veal to prized black Périgordtruffles. Bellies filled, guests can meander rows of vines, relax by the lake, or retreat to their spacious rooms, graced with country-style quilts, embroidered pillows, and fresh-cut flowers. Travelers will want to explore the area’s wild beaches (the lodge is less than two miles from the Indian Ocean), karri tree forests, winetasting rooms, artisan markets, and cave systems once inhabited by Aboriginal Australians.
AFAR Local Expert
almost 7 years ago
Dine at Cape Lodge
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.