Settle in this May as we transport your palate to Australia’s longest and most celebrated coastal journey…the Cape-to-Cape trail.
Inspired by the sensory pleasure of traversing 135 kilometres of South West scenery, we have curated the ultimate wine-fuelled expedition.
Join us on May 31 as we welcome Cape Lodge Head Chef Adam Robson Chew, who was recently handed the reins of the two-hatted restaurant, after leading some of Sydney’s most iconic kitchens.
Adam will be dishing up brilliant ingredient-driven plates, alongside our very-own master of the pass, Steve Finch. From beautifully braised Marybrook lamb and fermented pumpkin cannoli to indulgent Halls Suzette ice cream with Nannup apple…this never-seen-before menu is one to savour.
The liquid library for the evening will feature Margaret River’s finest faces of wine, as we welcome the likes of Bruce Dukes (Domaine Naturaliste), Japo Dalli (McHenry Hohnen), Jarrad Olsen (Stella Bella) and Theo Truyts (Trait Wines).
A glorious dinner party awaits. Bring your people, and leave the rest to us…