Margaret River is home to some of the best pastry chefs in the state. Don’t believe us? Be sure to save your appetite for the last course and have a gander at the dessert menu before that long lunch.
Dining rooms that always get it right include Voyager Estate, where recently appointed Head Chef Travis Crane is building on solid foundations. The seasonal menu at Voyager is a reflection of the transformation happening both in the vineyard and wider natural world around, and Crane’s desire to showcase ingredients unique to the estate and a little beyond. Mulberries taken from a century-old tree at Wallcliffe House, caramelised puff and orange, is something you’ll be daydreaming about long after visiting.
Just down the road at Leeuwin Estate Winery you might need to steal a bite from your neighbour’s plate; dessert offerings include Nannup nectarine, elderflower, white chocolate and lemon verbena, or Cambray Farmhouse Gold, endive, orange and lavos.
Then again, at Xanadu Wines you can get a serious sweet treat with flavours of dark chocolate parfait, plum pate de fruit, chardonnay poached pear, and watermelon and vanilla consommé.
Prefer to skip the lunch and just focus on dessert? Head straight to Maison Lassiaille, where French master chef Romain Lassiaille creates beautiful sweet treats that are part dessert and part work of art.
Get the picture? Yes, it’s a dessert lover’s paradise.