There’s no such thing as a quick visit. That’s the sign that greets visitors to the manicured gardens of the hallowed Voyager Estate, a site which boasts the second biggest flagpole in the Southern Hemisphere, a monument which stands to the late Michael Wright, the visionary mining billionaire behind this immaculate wine estate.
But, there’s more — much more — to make one want to linger for a few hours over excellent wines and stunning food, from chef Santiago Fernandez and a floor crew with impressive food and wine knowledge (and equally impressive ways of imparting it without making the customer feel like a rube). Voyager makes some spectacular wines, so you will be not be disadvantaged by eating at an estate winery, with only its titles to drink.
We recommend the best way to dine is a degustation menu, either four or seven courses. Locally sourced marron, octopus or lamb are used in picture perfect plates, imaginatively presented on high end tableware.
The Voyager team has made a brave call to offer dego-only upmarket options when the rest of the region is doing it casual. But, to luxuriate in exquisite surrounds with a stool for your handbag and some fancy serviette twirling is an afternoon delight well worthy of the $90 four course (matching wines extra) price tag.
The menu changes often and each course is small, but noteworthy. Marron with kimchi dumpling and quail with Iberico ham and Jerusalem artichoke are standouts. Expect the unexpected in left field additions such as Job’s tears — a south East Asian tropical plant — nettles and ice plants.
Voyager Estate is truly one of the great culinary and wine experiences in WA.