Archive for the ‘Restaurant’ Category

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The Cape Lodge Restaurant has created some new dining experiences to support our local producers, provide more variety, dining options and of course, to celebrate the food that is close to the hearts of our talented brigade of international Chefs.


We are introducing a calendar of Sunday Chefs Long Table Dinners, the first being a celebration of the 2017 vintage.


3 COURSES at $85pp 
Pre-dinner glass of estate grown wine | bread | tea and coffee
BYO Special – $10 per bottle corkage


Kindly call +61 8 9755 6311 to make your booking.

  • Menus are subject to change based on the availability and seasonal produce variation




Sunday 26 March

Wilyabrup Vintage Long Table with Chef Michael Elfwing


Gracetown Fish & Beach Herbs

Roasted Metricup Lamb and Vegetables from our Garden

Fig Crumble, Shiraz Juice Reduction, Sauvignon Blanc Ice Cream

Sunday 9 April

Malaysian Homestyle Long Table with Chef Audrey Chin & Nick Lisah


Soy Braised Pork Belly in Steamed Buns

Steamed Fish in Ginger and Spring Onion

Tropical Fruits, Cape Lodge Honey Cake, Ginger Flower Sorbet

Sunday 23 April

Singapore Homestyle Long Table with Chef Audrey Chin & Nick Lisah


Crayfish Dumpling Soup

Hainanese Chicken Rice & ‘Char Siew’ (BBQ Roast Pork)

Coconut Rice and Mango Sorbet

Sunday 7 May

Shells and Chardonnay with Chef Michael Elfwing & Audrey Chin


Blue Lagoon Mussels and Shark Bay Clams

Donnybrook Marron Thermidor

Chardonnay poached Nannup Pear Tart

Sunday 14 May

Jarrah Burning BBQ with Chef Michael Elfwing & Audrey Chin


Char grilled Exmouth Prawns with Lemon, Chilli & Rosabrook Garlic

Char Grilled Capel British White Rib Eye

Toasted Marshmallow & Bahen Chocolate

Sunday 21 May

French Bistro with Chef Michael Elfwing & Audrey Chin


Oysters with Mignoette dressing, Mimolette Mornay with Smoked Caviar & Salted Pink Snapper Brandade

Lamb Neck Provencal with Escargot, parsley, roasted garlic & Pomme Boulangere

Rosé Poached Quince with Earl Grey Ice Cream, Breton Sable

Sunday 4 June

Western Australian Seafood Platter with Chef Michael Elfwing


Albany Rock Oysters, Esperance Scallops, Exmouth Prawns

Salt baked Shark Bay Emperor, Samphire & Lemon Beurre Blanc

Local handcrafted Cheese Plate

Marron Thermidor

Recipe : Marron Thermidor

Love Lobster Thermidor? At our recent Gourmet Retreat Cooking Class, ‘Cooking with Marron’, Executive Chef Elfwing shared his take on this timeless classic French dish.


Think of a light yet rich mixture of cooked marron meat, egg yolks and brandy (often cognac), stuffed into a marron shell. Simply irresistible.



Recipe: Marron Thermidor

Serves: 4       PREPARATION TIME:  30 minutes

Marron Thermidor

Marron Thermidor




4 marrons, 200g each, boiled for 4 minutes then chilled
50g butter
1 shallot, finely chopped
8 button mushrooms cut in quarters
1 tsp chopped fresh parsley
1 tsp chopped fresh tarragon
100ml dry white wine
30ml cognac or brandy
100ml cream
1-2 tsp Dijon or tarragon

4 tbs buttered breadcrumbs



    1. Preheat oven to 180°.
    2. Cut the marrons in half and scoop out the good stuff, coral, in the head. Keep aside.
    3. Wash the heads clean and pull out the meat. Cut the meat into 3-4 pieces.
    4. Sauté the shallot and mushrooms in the butter for a few minutes until golden.
    5. Add white wine, cognac and herbs, reduce until the wine is almost gone.
    6. Add the cream and marron coral from the heads and reduce to a coating consistency.
    7. Turn off heat and fold in the marron meat.
    8. Scoop the marron meat, mushrooms and sauce back in the marron shells, top with buttered breadcrumbs and place in a baking dish.
    9. Bake for 5 mins at 180°, serve with rice and salad.


Recipe: Twice Baked Blue Swimmer Crab Soufflé

Making a Soufflé may seem like a daunting task, but at our recent Gourmet Retreat Cooking Class, ‘The Art of Soufflé’, Executive Chef Elfwing proved that anyone can rise to the occasion.

Recipe: Twice Baked Blue Swimmer Crab Soufflé

Serves: 6       PREPARATION TIME:  30 minutes


Twice Baked Crab Soufflé



75g flour
75g butter
300g milk
150g blue swimmer crab meat
1 tbsp chopped dill, chives, parsley
zest of 1 lemon
salt & pepper


  1. Cook the butter and flour to a blond roux, then add the milk and boil for 5 minutes, whisking all the time. The mix will be very thick.
  2. Let the mix cool a little until it’s warm. Add the egg yolks one by one, followed by the crab meat, herbs  and lemon zest.
  3. Cover the bowl with cling film and keep aside while you whisk the egg whites.
  4. Whisk the egg whites to stiff peaks and fold into the soufflé base.
  5. Butter dariole moulds and pour the mix ¾ full into these.
  6. Bake in a water bath at 160° c for 17-19 minutes.
  7. Allow to cool slightly in the mould, then unmould onto baking paper.
  8. Store these soufflés in the fridge for up to 3 days.
  9. When you are ready to serve, place the soufflés in a baking dish and pour enough cream to come 1cm up the side of the soufflé.
  10. To add a touch of decadence, top with salmon roe and blanched asparagus.

Truffle Butter

Recipe: Truffle Butter

Truffle season is coming to an end, but the Truffle & Wine Co. (TWC) have decadent products that ensure you can enjoy the flavour of truffles all year round.


Executive Chef Michael Elfwing combines TWC’s truffle & mushroom tapenade and truffle oil with butter and roasted garlic to give you an earthy, delicious twist on an everyday staple. Enjoy on toast, eggs, pastas… guaranteed to make almost anything taste better.


The best part is, you can freeze it and enjoy it all year round!


Recipe: Truffle Butter

Serves: 12-14       PREPARATION TIME:  10 minutes

Truffle Butter

Truffle Butter




200g unsalted butter, softened
1tbsp TWC truffle & mushroom tapenade
1tbsp TWC truffle oil
1 clove of roasted garlic



  1. Whip the butter in a mixer until soft and creamy.
  2. Add the truffle & mushroom tapenade, truffle oil, garlic and whip until white.
  3. Season to taste then roll in to 50 cent logs.
  4. Keep in the fridge or freezer until needed.

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Our Executive Chef Michael Elfwing has worked in some of the World’s best kitchens including Heston Blummenthals’ Fat Duck and Cheong Liew’s Grange. Michael, whose culinary training is French, enjoys modern regional cuisine and has created a calendar of Cooking Classes where he will deomonstrate 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 Demonstration and Long Table Lunch with wines: $145.00 pp includes Cape Lodge Wines
Long Table Lunch: $95.oo pp includes Cape Lodge Wines

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

08th April- Easter Party
20th May- French Bistro Classic
17th June- Cooking with Truffles– Sold Out
15th July- Wilyabrup Produce Class & Lunch
19th August- The Last Truffle Class
16th September- Vegetarian
14th October-Cooking with Marron
11th November-French Bistro Classic
09th December- Festive Season Menus


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.