EVERY SATURDAY, ONE LONG TABLE WRAPS THE VERANDAH.
Fifty people sit down together - some of them strangers, most of them by the end of lunch, not.
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.
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.
ALL YOU NEED TO KNOW
WHEN: Every Saturday, 1:00 pm. 16 May - 13 June 2026.
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.
SEATS: Fifty. Bookings essential.
MENU: Released the week prior to your booking. 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.
FIND 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. Only fifty seats, every Saturday.