A circular experience as vineyard seasons and values flow into the kitchen.
For the past several years, Voyager Estate has been undergoing change – from an organic vineyard conversion to establishing a farm following those same principles, and orderly kitchen handovers as leaders come and go. Having won Regional Restaurant of the Year 2025 under chef Travis Crane it now falls to former sous chef Andrea Ravasio to lead. A server lights up at the mention of the opportunity to ‘do vintage’, crossing over from the grand dining room inside the Dutch Colonial-style cellar door to the vineyard and winery. They talk of the viticultural practices and winemaking in a way that isn’t showy or drawn-out, more an expression of pride that’s well-matched to an enthusiastic diner. The set menu uses the lens of vineyard cycles to connect the diner with the wine. It may be a nod to Ravasio’s heritage, but rustic focaccia, wonderfully oily with tomato baked, is a lowkey yet delicious start. A still-warm sweet potato and mochi donut carries thin slices of Fremantle Octopus, served on a vine leaf. Beautiful, delicate, it’s one to take a moment over. Flipping the script, tartare of capsicum with depth from ras el hanout and a parmesan cream for added savoury notes is borne out of Ravasio’s wish to elevate vegetables. Whether its vegetables, seafood, or animal proteins, the approach is creative and respectful – all a part of the estate’s wider ethos.
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