Boasting 22 romantically secluded rooms and suites and a magnificent lakeside restaurant that is ranked “Number Four in the World for Food” by Condé Nast Traveller, it’s easy to see why Cape Lodge Margaret River Restaurant is described as “one of Australia’s finest new generation dining establishments”.
The hotel sits on 40 acres of manicured parkland, garden and lakes and has its own 8-acre vineyard producing fine Sauvignon Blanc and Shiraz exclusively for guests of the hotel.
General Manager Drew Bernhardt is pleased to welcome Dine for Life to Cape Lodge for the 2011 Spring Dinner as it launches in our South West region. On their decision to support this year’s event Bernhardt says, “Cape Lodge supports a wide spectrum of organisations that contribute to the community and charitable causes. Being a like-minded group, Dine for Life has achieved a great deal in a short period, a commendable achievement that we would like to get behind.”
Helmed by Head Chef Tony Howell who joined Cape Lodge in 1999, he was a familiar face in the WA restaurant scene having worked at some of the best addresses in town.
The food philosophy at Cape Lodge is all about absolute freshness and uncompromisingly good produce to create dishes that are uncomplicated and flavoursome. Bernhardt believes they are blessed in Margaret River’s region, which is abundant in fresh produce like local venison, seafood caught from the oceans, marron from local dams and fabulous dairy and organic vegetables. This spring they are also expanding their organic garden located on the premises to allow them to source the vast majority of the herbs and vegetables used on the menu from their own backyard. You really couldn’t ask to be served a fresher plate.
When we dine in a restaurant that serves up the sumptuous food one finds at Cape Lodge, we leave utterly satisfied but a little disappointed that we can’t recreate these amazing tastes in our own modest kitchens. Cape Lodge has come to the rescue of all of us closet Master Chefs and offers a Master Chef Experience, Gourmet Event Programs and have now launched a Gourmet Retreat & Cookery School.
The hotel is expanding its culinary activities to include cooking classes, Guest Chef dinners and residential epicure weekends. Tony Howell presents cooking classes every month in the magnificent Cape Lodge Restaurant. The cooking classes are designed for participants to interact and obtain first-hand culinary tips and recipes in a relaxed and fun environment. Seasonal Cooking Schools are also available throughout the year for the serious food enthusiasts.
So if that’s not enough to lure you to a weekend away at this all-encompassing establishment then perhaps their 14,000-bottle wine cellar stocked with vintage Margaret River wines may be what you need to push you over the line.
