Xanadu’s sprawling property is one of Margaret River’s pioneering vineyards. Not only are its wines to be praised for longevity in a fickle and tumultuous industry – its perfectly balanced reserve chardonnay is one of the region’s most prized – but the restaurant is also making a splash.
The buildings were designed cleverly around a central garden courtyard and the architecture has not aged. It’s one of the finest winery restaurant and tasting rooms complexes in the region.
Chef Melissa Kokoti, the only female head chef in Margaret River, takes inspiration from all corners of the globe to create an interesting, well- executed and intelligent menu.
If you like your prawns, her kataifi-wrapped prawns sit on a garnish of honey, smoked almonds, quinoa and pomegranate. An entrée for champions. Sashimi-style ocean trout is a beautiful dish. Not only in its delicate accompanying flavours of beetroot, black sesame, and lime, but its stunning presentation, tweezered to perfection.
Spatchcock, rolled in achar spices to form a crusty layer, is a generous serve. The Indian flavours are subtle. Accompanying paneer, savoury peanut praline and green beans gives the dish depth of texture and crunch. Thick, well-cooked and super-fresh goldband snapper wades gently in a pool of smoked broth. Small melt-in-the-mouth potato medallions, kale and a lime cream round it out.
Sit among wine barrels in the restaurant’s vast and open dining space, spill out into the courtyard on sunny days and nestle up against the fireplace in winter. Xanadu lives up to its name.