Dany Angove is renowned for utilising regional produce in the “paddock to plate” philosophy and working closely with local artisan suppliers to carefully creating menus to complement Leeuwin Estate’s premium wines.
Renowned for utilising regional produce in the “paddock to plate” philosophy and working closely with local artisan suppliers to carefully creating menus to complement Leeuwin Estate’s premium wines.
Leeuwin Estate, a benchmark Margaret River family winery with an international reputation for producing wines ranking alongside the world’s finest, incorporates an award winning restaurant and art gallery whilst also staging spectacular summertime alfresco concerts.
The Leeuwin restaurant features seasonal menus utilising the district’s fresh food delicacies including asparagus, venison, lamb, seafood, berries and cheese. The fresh water crustacean, marron, are a specialty. Free range pork and lamb are sourced from local boutique producers and the Estate’s proximity to the ocean ensures local seafood is a key ingredient in each menu. The menu is complemented by a wine list featuring current release Leeuwin wines and an extensive selection of cellared “library” stock.
With the focus on preparing cuisine of the highest quality, reflecting Leeuwin’s commitment to excellence across all facets of the Estate’s operations, the Leeuwin Restaurant has won numerous gold plate awards, has consistently received coveted “two star” status (the highest status yet awarded) and was 2012 Regional Restaurant of the year in the West Australian Good Food Guide, and ranked number 4 in the New York based The Daily Meal’s 2013 list of the world’s top 20 Winery Restaurants.