Luxury Winter Special Offer

Experience the exclusive tranquillity of Cape Lodge

This offer includes : 

• Complimentary upgrade to a Luxury Spa Suite
• 3 course Dinner for two on one evening
• Daily Gourmet Breakfast
• Gift Bottle of Cape Lodge Estate Wine
• Wireless Internet
• A selection of fine Tea’s & Coffee’s with freshly baked Muffin served daily in our Lounge
• Cape Lodge Estate Wine Tasting
• Welcome chocolates

2 nights minimum stay & Rates only available until end of August 2013

Return to Special Offers

Following on from its hugely successful inaugural year in 2012, Margaret River Gourmet Escape has announced its2013 dates with the acclaimed food and wine event to take place from Friday 22nd November to Sunday 24th November 2013.

The ultimate of culinary adventures will  again deliver a program showcasing the best of WA and the Margaret River region through a lauded line up of food and wine personalities and unique events.

The 2013 talent list and event details will be announced soon but be sure to put Friday 22nd November to Sunday 24th November in your 2013 diary.

We are all thrilled to see ex Cape Lodge Chef Rhys Badcock take  out the first Australian Professional MasterChef competition last night.

Rhys did his apprenticeship at Cape Lodge with Tony Howell and returned a couple of years later as Sous Chef  before heading North to work on the luxury cruising boat the Kimberley Quest.

A truly fantastic effort to be judged by the World’s best as number one from a group of Australia’s most talented young chefs.

Sauvignon Blanc 2011: $128.00 per dozen
Shiraz 2010: $180.00 per dozen

Free Delivery by Australia Post anywhere in Australia

Email stay@capelodge.com.au to place your order

Bring in 2013

Your package includes 3 nights luxury accommodation, daily gourmet breakfast and our New Year’s Eve Soiree.

Our New Year’s Soiree commences at 7.30pm with pre dinner drinks and canapés on the lakeside deck before progressing into Restaurant for the first course of a magnificent five course menu.

Entertainment will be provided by the fabulous Beautifully Mad from Sydney. Two of Australia’s finest singer/ songwriters Kris Ralph and Tony King produce a beautiful blend of acoustic jazz, folk and blues.

Price Per Person Twin Share
Garden Wing Room: $1,350.00pp
Superior Spa Suite: $1,500.00pp
Forest Spa Suite: $1,750.00pp

Book Early on 08 9755 6311

In the lead up to Margaret River Gourmet Escape 2012, a four-day food and wine festival happening in WA’s South West from November 22 to 25, Tourism Western Australia has been uncovering some of the people who call the region home, and who are behind the produce that the region is so well known for.

Thanks to its Mediterranean climate and rich fertile soils, WA’s South West has a reputation for producing world-class food and wine. The area is also well known for its pristine beaches, enviable surf breaks, ancient tall timber forests and an abundance of flora and fauna.

GUEST CHEF DAVID MOYLE
McHENRY HOHNEN WINES
THE MAGARET RIVER FARM HOUSE

We will be celebrating the inaugural Gourmet Escape Weekend with Guest Chef David Moyle and farmer vigneron David Hohnen.

Our Guest Chef David Moyle is the driving force behind the foraged- focused menus at Tasmania’s The Stackings and was previously head chef under Andrew McConnell at St Kilda’s Circa The Prince with Matthew Wilkinson.

David will join forces with our very own Tony Howell to create a superb six course menu featuring fresh local produce and the wonderful free range artisan meats from David Hohnen’s Farm House- all matched with the fantastic wines from McHenry Hohnen Vintners.

The Cape Lodge Gourmet Escape Dinner will showcase the best of Margaret River.

Event Date: Friday 23 November
Event Time: 6.30pm
Location: The Cape Lodge Restaurant
Cost: $185.00pp
Note: Seating will be on shared tables

Bookings
Contact Cape Lodge on 08 9755 6311
stay@capelodge.com.au

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.

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.

TONY HOWELL IN BALI AT ALILA VILLAS SOORI

November 9, 2012
Our very own Tony Howell will be the Guest Chef at the magnificent Alila Villas Soori in West Bali joining forces with Chef Dwayne Cheer in creating superb delicacies to be matched with the great wines from Howard Park.

Alila Villas Soori are offering special accommodation rates and privileges for guests of Cape Lodge.

Special Privilege Rates
One Bedroom Beach Pool Villa: USD 497++ per night
One Bedroom Terrace Pool Villa: USD 568++ per night
One Bedroom Ocean Pool Villa: USD642++per night
Three Bedroom Pool Villa: USD 1,694++per night

Privilege Inclusions:
Daily Breakfast in the villa or Cotta Restaurant
Return Airport Transfers
2 x 90 Minute Signature Spa Treatments
Balinese Village Journey by Segway

Prices are per villa per night and are subject to 21% government tax and service charge
Minimum 2 Night Stay