Vasse Felix 2018


On June 14th I took the wife down south for a little birthday get away, since our birthdays are one day apart.  tThe main highlight for us both was having lunch at Vasse Felix. This year has seen Vasse take on a new head Chef Brendan Pratt who might I add was a chef at the famous restaurant The Ledbury and also at Heston Blumenthal’s Fat Duck! Vasse also has this year been awarded with two chef hats with the only other restaurant in WA being Cullen. Below is the menu and what we ordered and.


Vasse Felix 2018 Winter Menu


My first course was the Scampi, Tomato, Chorizo, Radish

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Ems First was the Corn, Mushroom XO, Daikon, Wakame

Main Course

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For main I had the Pork, Eel, Eggplant, Miso. The standout dish for me this was freaking delicious.


Ems second main was Beef, Davidson Plum, Beetroot, Hay

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Of course we had to have a side, this was Pumpkin, Miso, Laver. burnt crispy and nutty a wonderful side dish

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One of the best things I found out was that they do a wine of the month. the wine on offer was the 1991 Vasse Felix Cabernet Sauvignon. 

Last but not least was Dessert

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Rhubarb, Chocolate, Potato

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Mandarin, Honeycomb, Milk

We both highly recommend Vasse Felix to anyone. We enjoyed it that much that we will be back in August for another lunch!

Vasse Felix



Just before Christmas we decided to venture down south to the Margaret River Region but more importantly to have an end of year late lunch with our friends at the Vasse Felix Winery. The restaurant is truly an amazing place to have lunch with a spectacular view one storey up over looking the vineyard. We sat down out on the balcony and enjoyed a few of Vasse’s best on offer starting with their sparkling, moving on to their white and finishing with our main meal and a very nice red.

The View

The View

I don’t like to post photos from restaurants without permission so my apologies on not going into too much detail on the food, never the less I would rate this restaurant as among one of WA’s best! As you can see by the photos below, the food by chef Aaron Carr was just want we needed to celebrate a big year for us all.

Charcuterie Board Which Included Wild Boar

Charcuterie Board Which Included Wild Boar

Marron with Tendon Puff

Marron with Tendon Puff

Hanger Steak Main

Hanger Steak Main

Barramundi Main

Barramundi Main



Salted Caramel With Yuzu Dessert

Salted Caramel With Yuzu Dessert