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The Vasse Felix Restaurant

The Vasse Felix Restaurant offers a beautiful setting to indulge in regional flavours, textures and creative cuisine to complement the Wine Collection. The lunch menu is created from local, seasonal produce and changes frequently as new ingredients become available. À la carte dining and a tasting menu is available. Bookings are recommended.

 

Modern Dining

Modern Australian in style, the menu draws inspiration from international preparation techniques, fused in a manner unique to Vasse Felix. Choose your own adventure with the à la carte menu or allow our chefs to take you on a Margaret River culinary journey, with the tasting menu and optional paired wines. 

Sample à la carte menu 

Sample tasting menu 

Dietary requests including vegetarian and vegan menus are happily catered for. Please notify us at the time of booking (or a minimum of 24 hours before your visit) as some specialty menu components are created uniquely for your experience and require preparation time.

Open Daily. Lunch reservations 12pm - 3pm
Bookings recommended, phone +61 8 9756 5050. 

Group Reservation? A range of exclusive dining options are available for groups of 12 or more, please phone the Restaurant for details.

Book Now

Modern Dining

Modern Australian in style, the menu draws inspiration from international preparation techniques, fused in a manner unique to Vasse Felix. Choose your own adventure with the à la carte menu or allow our chefs to take you on a Margaret River culinary journey, with the tasting menu and optional paired wines. 

Sample à la carte menu 

Sample tasting menu 

Dietary requests including vegetarian and vegan menus are happily catered for. Please notify us at the time of booking (or a minimum of 24 hours before your visit) as some specialty menu components are created uniquely for your experience and require preparation time.

Open Daily. Lunch reservations 12pm - 3pm
Bookings recommended, phone +61 8 9756 5050. 

Group Reservation? A range of exclusive dining options are available for groups of 12 or more, please phone the Restaurant for details.

Book Now

“If there’s a single place that manifests what Margaret River stands for today, Vasse Felix is it.”
Maria Shollenbarger - Financial Times

 

Critical Acclaim

“The benchmark winery restaurant in Australia,” John Lethlean, The Weekend Australian

The Vasse Felix Restaurant is one of Australia’s draw-card establishments and is regularly reviewed alongside the best in the country. Some recent critical acclaim include;

Top 50 Restaurant (no. 7) WA Good Food Guide Awards
No. 5 Top Regional WA Restaurants Gourmet Traveller 2019  
Top 20 (no. 2) WA Restaurant Dishes The West Australian 
Top 100 (no. 2) Restaurant WA Delicious Magazine 2019
1 Chef Hat The Australian Good Food Guide
Top 100 Restaurant Australian Financial Review, 2015, 2016, 2017


 

Critical Acclaim

“The benchmark winery restaurant in Australia,” John Lethlean, The Weekend Australian

The Vasse Felix Restaurant is one of Australia’s draw-card establishments and is regularly reviewed alongside the best in the country. Some recent critical acclaim include;

Top 50 Restaurant (no. 7) WA Good Food Guide Awards
No. 5 Top Regional WA Restaurants Gourmet Traveller 2019  
Top 20 (no. 2) WA Restaurant Dishes The West Australian 
Top 100 (no. 2) Restaurant WA Delicious Magazine 2019
1 Chef Hat The Australian Good Food Guide
Top 100 Restaurant Australian Financial Review, 2015, 2016, 2017


 

Head Chef Brendan Pratt

Perth-born and trained, Brendan Pratt is a youthful, dynamic and creative chef with an interest in uncovering and exhibiting incredible local produce from Western Australia.

Brendan joined Vasse Felix as Head Chef in July 2017, following positions at some of the world’s most impressive restaurants including Michelin Starred The Fat Duck (Bray) and The Ledbury (London) and Frasers Group (Perth).

“Pratt is a chef auteur with just a touch of mad scientist in him. His food continues the Vasse Felix style of clean, austere plates that are mildly Japanese in flavour and technique.” Rob Broadfield, The West Australian Good Food Guide.

Brendan’s chef accolades include Broadfield's 25 Best and Most Influential WA Chefs (2019), Finalist of Australian Chef of the Year (2013) and Young Chef of the Year (2009) and West Australian Apprentice of the Year (2007). He was a guest chef / judge on the television programs Masterchef Australia (2013) and Seafood Escape with Andrew Ettingshausen (Channel 10).

Head Chef Brendan Pratt

Perth-born and trained, Brendan Pratt is a youthful, dynamic and creative chef with an interest in uncovering and exhibiting incredible local produce from Western Australia.

Brendan joined Vasse Felix as Head Chef in July 2017, following positions at some of the world’s most impressive restaurants including Michelin Starred The Fat Duck (Bray) and The Ledbury (London) and Frasers Group (Perth).

“Pratt is a chef auteur with just a touch of mad scientist in him. His food continues the Vasse Felix style of clean, austere plates that are mildly Japanese in flavour and technique.” Rob Broadfield, The West Australian Good Food Guide.

Brendan’s chef accolades include Broadfield's 25 Best and Most Influential WA Chefs (2019), Finalist of Australian Chef of the Year (2013) and Young Chef of the Year (2009) and West Australian Apprentice of the Year (2007). He was a guest chef / judge on the television programs Masterchef Australia (2013) and Seafood Escape with Andrew Ettingshausen (Channel 10).