Food Wine Sleep

Cape Lodge voted Best Boutique in Australia 2009 by Luxury Travel Magazine is described as “one of Australia’s finest new generation dining establishments”. Voted in the top ten in the World for Food by Conde Naste Traveller the restaurant at Cape Lodge features an impressive 14,000 bottle temperature controlled wine cellar stocked with some of Margaret River’s finest vintages.

Head Chef Tony Howell joined Cape Lodge in 1999. A familiar face in the WA restaurant scene Tony has done time at some of the best addresses in town.

In 1987 he joined Luis Restaurant (now Balthazar) in Perth’s bustling CBD. He remained there as Head Chef winning a number of awards for Fine Dining.

In 1995 he moved to Margaret River to pursue the perfect life for a surfing Chef - morning waves and evening kitchen shifts. Stove side at Flutes Café when it was inducted into The Restaurant Hall of Fame, Tony joined Cape Lodge in 1999.

Tony believes in absolute freshness and uncompromisingly good ingredients –and changes his menu every day-“The area is abundant with fresh produce - grain fed Harvey beef, seafood caught from our oceans, marron from local dams and fabulous cheeses and organic vegetables," said Mr. Howell.

Cape Lodge also runs a series Gourmet Event and Cooking School weekends throughout the year which combine Residential Cooking Classes and food and wine master classes and activities which together local wine makers, food producers and Guest Chef’s.

For more information please contact Drew Bernhardt on 08 9755 6311 or email drew@capelodge.com.au