The winery's upstairs timber and stone restaurant serves innovative fare using fresh local produce, matched with Vasse Felix premium wines. Beneath the restaurant is a casual dining cafe open during the summer months.
Vasse Felix is renowned for the charm and character of its restaurant and underground cellar. The upstairs timber and stone restaurant, with balcony, overlooks the sweeping panormama of vines and natural forest. The restaurant offers a wide variety of delightful fare produced from the freshest local produce and perfectly matched with Vasse Felix award winning wines.
The Vasse Felix cafe is located beneath the restaurant and serves light lunches and coffee during the busy summer period. In addition, the 'old winery' has been transformed into a public gallery and performing arts facility. The facility regulary hosts exhibitions from the celebrated Holmes `a Court Collection, live performance and special events. The Vasse Felix Public Facility is available for private catered funtcions, weddings, and group conferences.
“With views of the Wilyabrup brook, Karri forest and original 1967 plantings, the Vasse Felix restaurant is an essential culinary destination if visiting the Margaret River wine region.”
The timber and stone building which houses the Vasse Felix restaurant is natural, warm and welcoming in winter and provides an earthy, cool and breezy atmosphere in summer.
In the upstairs balcony restaurant, lunches are served every day in a smart, casual environment that overlooks a sweeping panorama of vines and natural forests.
Reviewed as the finest regional restaurant in Western Australia, Vasse Felix is also available for private, catered evening functions; the restaurant offers a wide variety of the regions finest produce, perfectly matched with Vasse Felix wines.
"The urbane ground-floor lounge is the first thing you'll notice about the new-look Vasse Felix. Upstairs in the restaurant, sleek furnishings and a hip, Scandi-leaning atmosphere form a fitting setting for Aaron Carr's equally progressive cooking. Strips of WA abalone and a boned chicken wing with Sichuan-spiced cabbage and chicken broth embodies everything that's great about Carr's think-global-cook-local approach. He certainly knows his way around a marron, teaming the sweet crustacean with dried slippery jacks and Sherry vinegar to dashing effect. Main courses such as pork shoulder wilh autumn vegies (Jerusalem artichoke, pureed seaweed. spring onions fried roots and all) stick closer to the meat-and-three-veg blueprint. Service mightn't be as reliable as it once was. but desserts have never felt more focused. If caramel and mulberry ice-cream hidden under a custard igloo doesn't make you smile. powerhouse estate wines should do the trick." - Gourmet Traveller - Top 100 Restaurants 2015
Explore Surrounding Areas: South West > Margaret River > Margaret River North > Cowaramup