Serving the moon on a plate


Lovers of the South West may not all agrees on what makes the region so special. For many, it’s the world-class wine. Some point to the stunning coastline that offers some of the best walking, surfing and fishing in the state. Others say it’s the sensational local flavours of marron, venison and truffles, to name a few.

Other Side of the Moon Restaurant combines the best of all three with its fine dining restaurant located in 5-star resort Quay West Resort Bunker Bay. Taking full advantage of its beach location, local produce and premium Margaret River wines has been the key to the restaurant’s success.

Sven Hug, the Swiss-born executive chef who has led the kitchen for nearly three years, is proud of the restaurant’s culinary philosophy – serving modern Australian cuisine with ninety per cent of the produce sourced from WA and the South West.

The current menu features pork cutlet from Plantagenet, chicken from Ferguson Valley and fresh Western Australian fish.

“Menus change with the season, and are supported by special items like the Truffle menu,” Hug explains. “Our seafood paella will be back on the summer menu, showcasing the very best of Western Australian and Australian seafood.”

Incredibly, every one of the 120 wines on the list has been handpicked to complement the menu. And all that painstaking work has certainly paid off with the restaurant receiving a rating of one wine goblet in Wine Gourmet Traveller Magazine.

Dine for Life is thrilled that the expansion of the event has meant that such a fantastic restaurant can join the Spring Dinner line-up.

Chef Hug expresses his excitement, adding “We wanted to help promote the fine food and wine on offer in the South West region as well as help a good cause.”