Millbrook Estate sits in one of the most sylvan settings in the wider Perth region. Nestled into rolling hills at Jarrahdale, it feels like a well kept secret. And in many ways it is. One doesn’t hear much about the quiet achievers at Millbrook, but make no mistake, it is one of the finest restaurants in Perth.

The best chefs leave their produce alone. It takes skill and confidence to make something extraordinary with minimal intervention from the chef. Millbrook’s Guy Jeffreys is one such chef. He grows most of his own produce on site. Millbrook’s massive fruit and veg gardens supply a constant stream of fresh produce which Jeffreys uses to great effect.

His dishes are clean-flavoured, clever and damn fine. It’s unlikely you’ll get the same dish twice because the menu is dependent on what’s in season. But this will give you an idea: wild herb and ricotta tortellini, viognier-braised rabbit risotto with bacon and parmesan (this is our favourite dish and it’s a semi-regular on the menu). Then there’s the enticingly titled “this morning’s gathering of vegetables with market fish.” How could you resist.

Rather have a picnic in Millbrook’s stunning grounds? Jeffreys will sell you a magnificent hamper – complete with picnic rug, cutlery, crockery and glassware – for $65 (for two) or $100 (for three).

If you’re so inclined, you can land your helicopter on the lawns. Many do. But then the drive through the lush hills of Jarrahdale is its own reward.