The restaurant scene “down south’ grows from strength to strength. With so many restaurants kicking world-class goals, it’s inevitable that the white-hot competition has seen some restaurants fall from grace. Not Leeuwin Estate. One of the founding five wineries in Margaret River, it has a renowned pedigree and a reputation for consistent fine cooking for nearly four decades. The wine, of course, has an international reputation and chef Dany Angove’s cooking is the icing on the cake.

Angove, one of the regions longest-serving and respected chefs, isn’t one for fads or fashion. But that’s not to say his cooking is humdrum. His food is elegant, simple, produce driven.

Red curry is refined, fragrant and modern; slices of smoky charred eggplant and buttery-soft rump cap and beef cheek are at the centre of this piquant curry. 

A Wagin duck breast, perfectly pink, skin crisp, is accompanied by a duck leg dumpling and a subtle oyster mushroom broth. Angove’s restrained use of the SE-Asian playbook is his thing.

Similarly, desserts are keenly flavoured and beautifully plated.

Leuwin Estate is a classic. A million-dollar makeover in 2017 has made the iconic veranda and the swish dining room even more pleasing. There are few other restaurants in WA which combine sylvan views, pleasing cooking and polished service, quite like Leeuwin Estate.