More than just a pretty view, this is a vineyard restaurant with a long track record of culinary excellence.
The view from the dining room and terrace, down and across the Gunyulgup Valley, has to be one of the most impressive in Australia. Wills Domain could play on this alone to draw in diners, throwing in its impressive cellar door and reputation for local cornerstones chardonnay and cabernet sauvignon, as well as its proximity to Yallingup at the northern end of the Margaret River wine region. Between culinary director, Jed Gerrard (ex-Wildflower and Hearth), and chef de cuisine, Sergio Labbe, the excellence of this award-winning winery-restaurant has continued to grow. It’s in both their sourcing and attention to detail that you see the commitment, such as in delicate touches like the round of cultured butter pressed in a honeycomb with individual cells filled with fermented estate honey. The presentation of butter and honey would be enough but the added element of fermentation, deepening the flavour, is an example of incremental genius. Cured Amberjack with a citrus and yellow chilli dressing is pointed and piquant, thin slices of radish adding earthiness, with further acidity offered by a gel made from red onion pickling liquor. Pardoo Wagyu skirt and rump is served medium-rare amongst folded ribbons of beetroot and horseradish cream – classic and modern notes drawn together, much like the experience as a whole.
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