What to Expect 

The Table at Bullara is a love letter to the region’s pastoral past, its menus weaving stories of station life into dishes that resonate with authenticity. Michelin-trained chefs Toby and Maree Fisher draw inspiration from the campfire fare of Bullara’s forebears; every element from sourdough loaves, to slow-simmered stocks, delicate sauces, is crafted from scratch, a testament to their craft. By day, the Woolshed Café beckons with Bullara’s cult-favourite scones, buttery and cloud-light, alongside artisanal pies (the pepper steak is our favorite!) and barista coffee from WA’s Leftfield Roasters. As dusk falls, The Table transforms into a stage for multi-course dinners, where seasonal menus meet epic desserts. Chef Toby Fisher has built incredibly strong relationships with producers during his time at Bullara – and his passion for those that have been selected with heart is truly felt on the table. opportunity to taste work in progress. Back in the Wine Room a tailored tasting is delivered with small bites.

What’s Special

Bullara’s magic lies in its deep-rooted connection to the Gascoyne. The Fishers’ menus are a tapestry of place: grass-fed Bullara beef, raised on the station’s pastures; pristine Exmouth seafood, plucked fresh from a friend’s fishing boat; and vibrant produce from a Carnarvon grower’s fields. This paddock-to-plate ethos is matched by a beverage program of equal conviction. Dingo, the house beer, is brewed by a trusted friend, while house wines hail from friend-owned vineyards, and craft spirits from Exmouth’s Whalebone Brewery add a community nod.