EVERY SATURDAY, ONE LONG TABLE WRAPS THE VERANDAH.
Melissa Palinkas brings four courses built from what Western Australia's paddocks, farmers' markets and coastline are offering that week - cooked over the purpose-built asado and above-ground grill, in full view of the table. The menu shifts. The wines are Willespie's. The afternoon is yours.
Arrive a little early and your seat at the long table comes with a complimentary tasting of our current releases at the cellar door before lunch begins.
ALL YOU NEED TO KNOW
WHEN: Saturdays from 30 May, 1:00 pm.
BEFORE LUNCH: A complimentary tasting at the cellar door, on us.
PRICE: $120 per person. Wine pairing available - four glasses from the Wilyabrup Reserve range, +$60 per person - simply add at the cart stage before payment.
SEATS: Maximum Fifty. Bookings essential.
MENU: Released the week prior to your booking.
DIETERIES: Because the menu follows the season and the season doesn't take requests, we keep dietaries simple. We can accommodate gluten free and vegetarian at the long table.
A SEASONAL MENU, WRITTEN A WEEK AT A TIME.
Melissa's approach is uber-seasonal. She cooks with what's pulled from the ground, picked off the trees or landed on the boats that week - sourced direct from Western Australian growers, makers and fishers, and shaped by what the asado and grill are calling for.
That means the menu doesn't sit on a card waiting for you. It's written the week of, shaped by what's good right now, and shared with booked guests the week before lunch.
FIRST COURSE
Hemp & koji focaccia, Block 275 cold-pressed canola & native dukkah.
Lake Janice Jersey beef bresaola, truffle oil, 24-month Cambray aged cheddar, pickled onion.
Marinated carrots, cashew cream, Geraldton wax.
Optional Wine Pairing: Wilyabrup Reserve Chardonnay 2024
SECOND COURSE
Shark Bay crab salad, kosho, buttermilk.
Optional Wine Pairing: Wilyabrup Reserve Semillon 2025
THIRD COURSE
Confit Wagin duck, foraged Illawarra plum.
Sides
Hassleback beetroot, wattle, lime leaf, garlic yoghurt.
Organic leaves from the farmers market, Dijon dressing.
Optional Wine Pairing: Wilyabrup Reserve Cabernet Sauvignon 2020.
FOURTH COURSE
White chocolate panna cotta, Margaret River Yuzu curd, alfajores, candied peel, pop rocks.
Optional Wine Pairing: A glass Late Harvest and then finish off with a Wilyabrup Reserve Cabernet Franc 2023.
RESERVE YOUR PLACE AT THE TABLE.
Whether you arrive on your own, as a pair, or with a few of your favourite people, there's a seat with your name on it,
and a chair beside you that we'll fill with a good story. That's how lunch works here.
Bookings are essential. Limited seats, every Saturday.