High-end cuisine at a pioneering vineyard

Credited with planting the region’s first vineyards in 1967, Vasse Felix pioneered Margaret River’s viniculture. A restaurant followed in 1989 and these days Perth-born head chef Brendan Pratt is spearheading this much-loved restaurant to new heights and more accolades. Overlooking the soft rolling landscape of the estate’s original vines, modern Australian fine-dining is the order of the day, in both à la carte and tasting menus.