In Margaret River, Western Australia, two distinctive dining experiences have emerged that highlight the region’s commitment to showcasing local produce through innovative culinary approaches.

Wayfinder Winery’s new Dining Room in Cowaramup offers a farm-to-table setting focused on the estate’s own market garden. Under the direction of chef Brendan Pratt, formerly of Vasse Felix, the restaurant features both an à la carte menu and a concise five-course tasting option. The dishes prominently incorporate ingredients sourced directly from the property’s half-hectare market garden. One standout creation is a kangaroo dish served with cavolo nero, macadamia, and saltbush, which has the potential to become a signature of the venue. The establishment continues to emphasize sustainability and local flavors, contributing to the broader Australian culinary tradition.

Meanwhile, Miki’s Open Kitchen presents a markedly different, internationally influenced approach within the same region. Led by chef Mikihito Nagai, the restaurant offers an immersive dining experience where guests are seated around a counter that encircles a fully visible kitchen. This layout allows patrons to observe the precise preparation of dishes, creating a direct connection between chef and diner. The menu focuses on delicate tempura, showcasing local ingredients such as fresh garfish and wagyu beef. Complementing the food is a beverage program that includes sake pairings, adding an authentic Japanese element, or alternatively, local Western Australian wines.

Both venues contribute to the evolving culinary landscape of Margaret River while delivering distinct but equally compelling interpretations of regional produce. Wayfinder Winery leans into a classic Australian farm-to-table ethos melded with contemporary techniques, while Miki’s Open Kitchen integrates Japanese culinary traditions with local ingredients, offering a unique contrast within the area’s dining offerings.