Archive for the ‘Restaurant’ Category


146_Chef Michael Elfwig_20140217

COOKING CLASSES WITH MICHAEL ELFWING

A New Lunch Experience at Cape Lodge-Cooking Class & Long Table Lunch

 

Our new Executive Chef Michael has worked in some of the World’s best kitchens including Heston Blummenthals’ Fat Duck, Cheong Liew’s Grange and with Mathias Dahlgren at Stockholm’s Grand Hotel.

Michael’s culinary training is French enjoys modern regional cuisine creating a calendar of Cooking Classes where you will learn how to present a superb three course menu which can easily recreated at home.

Working with seasonal local produce discover some of Michael’s kitchen tips, recipes and to choose the best ingredients before sitting down to  a superb three course Long Table Lunch served in the Cape Lodge Restaurant.

Cooking Class and Long Table Lunch with wines: $145.00 per person

Class commences at 11am Lunch served from 1pm to 2.30pm

 

CALENDAR
13 September- Cooking with Lamb
18 October- Poultry Dishes
1 November-The Perfect Sunday Brunch
6 December- Festive Season Menus
17 January- Cooking with Marron
21 February-Scandi Summer Dishes
14 March- Cooking with Wine
18 April-The Art of Soufflé
16 May-Margaret River Beef
20 June-Chocolate Class


Giovanni Pilu 2

GIOVANNI PILU GUEST CHEF DINNER-FULLY BOOKED

4 to 5 October

Announcing our next Gourmet Weekend at Cape Lodge with Italian Chef Giovanni Pilu.

Giovanni who owns Sydney’s two hatted restaurant Pilu at Freshwater, is passionate about authentic Italian cooking and has been introducing diners to Sardinian specialities cooking food that is in his blood and close to his heart.

This very special weekend at Cape Lodge will include a Food Demonstration with Giovanni, a wine tasting with Italian winemaker Gianfranco Anderle from Carpe Diem Wines and a superb 5 course Giovanni Pilu Dinner matched with Italian wines.

Gourmet Weekend Package
*
Overnight Accommodation
* Food Demonstration
*Wine Tasting at Carpe Diem
*Giovanni Pilu Wine Dinner
*Gourmet Breakfast

 

Garden View Rooms: $550.00 per person
Superior Spa Suite: $570.00 per person
Forest Spa Suite: $630.00 per person

Tickets are extremely limited
For Bookings Contact stay@capelodge.com.au or Telephone 08 9755 6311

 

 

 

 

 

 

 

 


CapeLodge-R4

Luxury Escape Package with Dinner- from $525 per night

Experience the exclusive tranquillity of Cape Lodge

This offer includes :

  • Two Nights’ Accommodation
  • Five Course Chefs Tasting Menu for 2 on one evening of your 2 night stay
  • Daily Gourmet Breakfast
  • Gift Bottle of Cape Lodge Estate Wine
  • Free Wireless Internet
  • Afternoon Tea served daily in our Lounge
  • Cape Lodge Estate Wine Tasting

Two night minimum stay. Rates are per night.


The Restaurant

Cape Lodge Breakfast – The Sunday Times Magazine

 

 

 

 

 

 

 

 

 

 

 

 

GAIL Williams enjoyed the tempting delights of a boutique breakfast at the grand Cape Lodge, Yallingup.

For years now I have been hanging out for the Cape Lodge dining experience – even if just for the cachet of being able to say “I’ve eaten at the best boutique hotel in Australia”. Not to mention that it was the chosen place for Sting to lay his weary head after the Leeuwin concert.

But the phone has obviously been running hot since Cape Lodge was voted Luxury Travel Magazine’s Best Boutique Hotel in Australia and listed in the Condaacé Nast Traveler’s Gold List in 2011 and 2012. Try to get a Saturday night booking on a Grand Final long weekend and you’ve got (Nathan) Buckley’s chance.

Breakfast turned out to be the only way I was going to get to sample chef Tony Howell’s much-talked-about food based on local seasonal produce. But not before the charming Mediterranean accent demanded I hand over my credit card details first.

“Jez in case you don’ turn urp,” the booking voice said. Hmm.

We did turn up on a sunny Sunday morning and took our places at the velvet-covered, high-backed seats overlooking the lake.

My family don’t really do grand settings. We’re not all that comfortable with starchy white tablecloths and where you sit a football field away – Gilmore Girls’ style – from your loved ones. But they do it so well here, and so unobtrusively, that we settled in like pigs at a trough.

“Can you hear me down there? ” I yelled to my husband.

“Yes, unfortunately,” was his acerbic response.

All I wanted to establish was if he was going for the Jarrahdene pork sausage or the open omelet with buffalo chorizo, so I could snaffle the homemade brioche with truffled scrambled eggs.

All three were part of the a la carte menu which, for $39.50, includes the full continental breakfast ($29.50 a head) and a main cooked-to-order course. The whole shebang is the best value in and out of town. Take into account unlimited coffees (plunger, cappuccino or flat whites), fruit juices, cereals, yoghurt, croissants, muffins, fresh fruit, dried fruits and nuts, and toast.

It’s a great way of avoiding the rubbery egg and cold, greasy bacon syndrome you get from baine maries, which are thankfully absent here.

And here’s the bottom line – it just makes you feel so damn special.

After you’ve waded through the sweet brioche, filled with heavily truffled but light-as-a-feather scrambled eggs topped with crispy prosciutto, you can down another three or four coffees in a wingback chair in the adjoining lounge.

The other dishes ticked all the boxes – poached, free-range eggs wobbling like a starlet’s pert breasts on toasted sourdough; perfect ratio of piquant sauce to salmon and asparagus in eggs benedict; and fabulously light chocolate and banana muffins.

One regret. I didn’t try the sous vide Manjimup trout with coddled-egg dressing. I’ll just have to head back. But next time I’ll book a dinner table.