We decided to have a slap up lunch at Leeuwin Estate and took a table on the deck where we enjoyed the view of the grounds and the sunshine.
Service was friendly and attentive. Other customers seated around us seemed happy and enjoying their food. Atmosphere was relaxed yet indulgent at the same time. The environment was peaceful. All felt good with the World!
I enjoyed roasted banana prawns with chimichurri and radish and Steve went for seared Abrolhos Island scallops, crispy hock, tamarind and mangosteen. The prawns were delicious. Fairly pricey dish for 4 prawns though. The chimichurri looked fiery but was actually made from sweet red peppers / capsicums rather than chilli so it was wasn't actually spicy. The radish neither added or detracted from the dish so not entirely necessary.
Steve enjoyed the crispy hock and little mound of scallops which were probably three scallops sliced into more discs to make it look more. Neverthless each disc in spite of being thinner than a whole scallop was cooked well.
I enjoyed roasted banana prawns with chimichurri and radish and Steve went for seared Abrolhos Island scallops, crispy hock, tamarind and mangosteen. The prawns were delicious. Fairly pricey dish for 4 prawns though. The chimichurri looked fiery but was actually made from sweet red peppers / capsicums rather than chilli so it was wasn't actually spicy. The radish neither added or detracted from the dish so not entirely necessary.
Steve enjoyed the crispy hock and little mound of scallops which were probably three scallops sliced into more discs to make it look more. Neverthless each disc in spite of being thinner than a whole scallop was cooked well.
Main courses were Rangers Valley 300 day grain-fed scotch fillet, potato and raclette soufflé,
porcini butter, local asparagus for me and a hefty portion of smoked free-range pork ribs, sticky BBQ sauce, apple and cider slaw and roasted peanuts for Steve.
The ribs looked impressive and smelt great. There wasn't that much meat on them though and although tasty I couldn't help but feel the flavourings could have been a little more interesting perhaps with some spicing. I thought the peanuts were a good addition though.
The steak was tender and although didn't look the most appetising was a good cut of meat. The butter lacked seasoning so I added some salt. The griddled asparagus was delicious which just enough char flavour coming out to complemen the iron taste of the vegetable. The texture of the souffle was perfect but also lacked seasoning.
It's a good winery for lunch but we found better value at Clairault so yes it is one I'd recommend but there are other good options about in the region too.
porcini butter, local asparagus for me and a hefty portion of smoked free-range pork ribs, sticky BBQ sauce, apple and cider slaw and roasted peanuts for Steve.
The ribs looked impressive and smelt great. There wasn't that much meat on them though and although tasty I couldn't help but feel the flavourings could have been a little more interesting perhaps with some spicing. I thought the peanuts were a good addition though.
The steak was tender and although didn't look the most appetising was a good cut of meat. The butter lacked seasoning so I added some salt. The griddled asparagus was delicious which just enough char flavour coming out to complemen the iron taste of the vegetable. The texture of the souffle was perfect but also lacked seasoning.
It's a good winery for lunch but we found better value at Clairault so yes it is one I'd recommend but there are other good options about in the region too.
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