We arrived at Amelia Park Restaurant on a sunny spring day when the vines surrounding the restaurant were in full leaf, green and verdant as far as the eye can see across the Wilyabrup Valley in the Margaret River Region.
The view as you approach from Caves Road is spectacular, and what’s impressive inside the restaurant is that every seat in the dining room has a view of the vines through the picture windows which are like a frame for the surrounding countryside.
“Sometimes, diners call up to book a table,” executive Chef and owner Blair told me, “and they ask for a view. Well, as you can see,” he continued sweeping his arm around the room, “every table has a view across the vines.”
Of course the best views are from the tables on the balcony, where you can dine sitting almost directly over the vines of the grapes of the wine you are drinking. When the weather’s right I reckon this is the best place to be seated.
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Amelia Park Restaurant Ambience
The restaurant is spacious and elegant, with huge chandeliers, and beautiful views. The kitchen is, like many contemporary kitchens, open to view.
There’s a separate bar area where you could enjoy a pre-dinner aperitif or after dinner liqueur as you gaze across the vineyards.
Also of note is the discreet, private function room which seats 20, and has it’s own private balcony.
Amelia Park Restaurant is owned and operated by Blair and Renee Allen, a husband and wife team who have been in the restaurant business for over 20 years. They won the Premier’s Award and 6 Gold Plate Awards during their time at Studio Bistro, and Piari & Co in Dunsborough.
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Blair’s food is influenced by French cuisine and everything is made from scratch and features local and Western Australian ingredients where possible, including from the kitchen garden. He uses modern cooking techniques to show off the flavour of every ingredient.
One of the features of Amelia Park Restaurant is the wood fired oven and grill. The team have sourced different local woods to burn to give an intense flavour to the foods they cook.
When you speak to Blair or Renee you’ll immediately understand that they have a passion for great food, wine and service.
“Head Chef Blair Allen leads the kitchen team. His food is influenced by French bistro fare; this menu showcases Manjimup rainbow trout ‘pastrami’, slow cooked ‘Big Red’ pork belly and Amelia Park meats. Salads are light, luscious and seasonal – perhaps an heirloom tomato dish or ripe peaches served with soft curd cheese and thinly sliced jambon. Main courses are generous and flavoursome.” Amelia Park Restaurant.
“Dishes feature local and Western Australian ingredients where possible, including vegetables from our own kitchen garden. Everything is made from scratch, and we gladly cater to any dietary requirements,” Blair told us.
The Amelia Park Dining Experience
We thoroughly enjoyed our dining experience and savoured the food, wine and view for over two hours. Everything was beautifully cooked and flavoursome, with some interesting new twists.
What to expect at Amelia Park Restaurant
Expect generous portions and a rustic-style menu. This is not the place for nouveau cuisine with small portions – so come with an appetite. Nor is it a degustation menu (which has been a hallmark of some winery restaurants over the last 10 years.)
The accent is on meat as the menu is created around Amelia Park quality meat cuts. However, there are fish options on the menu too.
The side portions are generous. We ordered one portion of wood roasted baby carrots (delicious) which by our standards was probably enough for four people.
We described our experience as quality dining set in beautiful surroundings.
Food is complemented by a good selection of Amelia Park wines, and Eagle Bay craft beers. The Amelia Park cellar door building is situated next door to the restaurant and is an experience in itself.
The Amelia Park Restaurant is adorned with paintings by Tabitha Stowe, a Perth artist whose art ranges from impressionism to abstract pieces which are for sale. Tabitha’s paintings create a moody ambience in the plush interior, and the signature piece as you walk in is appropriately a beautiful woman caressing a glass of wine.
The Amelia Park Restaurant menu and food we ordered
To start we ordered the crispy fried fish wings with chilli salsa to share.
And then shared seared scallops, sweetcorn custard, roasted corn salsa, pork floss.
From the wood grilled and roasted section of the menu we ordered, Amelia Park Lamb Rack served with celeriac mash, roast cabbage and macadamias.
And the 250gm Amelia Park beef rump cap served with cafe de paris & hand cut chips.
For sides we ordered the wood roasted baby carrots, with Persian feta and granola.
Dessert – sadly we were too full to do a dessert justice, but Renee supplied this photo of the current winner: “Our favourite at the moment is the chocolate mousse bomb served with salted caramel, crumble & raspberries,” she told us.
Great service – friendly, efficient and informed.
An interesting menu with a good selection of value for money options.
Stunning balcony with views of the vineyards that stretch for miles.
A fabulous restaurant to spend a long lazy lunch with friends.
Will we return? Yes.
Address: 3857 Caves Road, Wilyabrup. WA 6280. Click here for Amelia Park Contacts and Map
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Disclaimer: In my endeavours to write about the region on this blog, I’m fortunate to sometimes be hosted by hotels and restaurants, which helps with costs. My lunch today was complimentary. All views are my own, and I never write about anything that I don’t like, or feel is not a great experience or value for money. Also, there may be affiliate links in ZigaZag’s articles from which I earn a small commission but at no expense to you.