Thoughtful dining and exquisite wines at Margaret River’s leading sustainable winery.
Most West Australians have had a memorable experience at Cullen, one of the Margaret River’s founding wineries, and by far and away the leader when it comes to sustainable and provenance-led winemaking. While the wine game has been unwaveringly impressive, the food offering at the winery restaurant has ebbed and flowed over the years. However, the menu is blossoming under newly appointed head chef Ben Day, who is leading a lean and creative kitchen built around the biodynamic garden.
The food here matches the energy and vibrancy of the wine and the terroir from which it comes.
Day’s influence is already evident in clever snacks such as taramasalata on a paper-thin artichoke crisp, or line-caught Augusta pink snapper, plated with a perfectly balanced trio of eggplant purée (charred over coals and smoked with oak), a gentle kick from a kutjera harissa and a creamy labne. Arkady lamb is served with a heady jus, garden-fresh broad beans and a herbaceous lift from a simple broad-bean-leaf garnish. A subtle, yet clever touch to tie the dish in seamlessly with its suggested wine pairing, a glass of Diana Madeline, obviously. The food here matches the energy and vibrancy of the wine and the terroir from which it comes. Time to book your table.