I've made reservation for 14 of us on a Tuesday lunch, most restaurant would have asked if a big group like that to go for a set menu, instead they didn't mention anything about set menu on the phone and were fine with us having a la carte. That's what I wanted anyway, to sample everything on their a la carte menu, I know I'm a greedy person when it comes to food.
Their seasonal menu with a range cater for everyone, so vegetarian or people with special diet needs don't have to worry, they have a menu for you. One good thing about dining with a large group of people, is that you get to sample almost everything on the menu. Enough said, let's pictures do the speaking.
Fresh produce is what you will get for dining in the wine region, that's another good thing about it, I mean the meat could be from the next door farm and Pemberton marron are just 2 hrs drive away.
The roasted venison loin was oh-so-tender and juicy, I have never tasted venison loin cooked in this way, and this was really good. The chicken liver parfait was smooth and the strong offal taste of the liver were cut off by adding some liquer into it, spread it onto the toast provided to us and some quince puree - what a great way to start your lunch! I shared this entree with my parents, they were not quite used to the carpaccio here, it is way too rare for them, but I like them, the marbling texture was great! Highlight item of this dish have to be the chicken liver parfait and the roasted venison loin.
I did get a chance to sample just 1/2 a mouthful of each item on the Seafood Taste Plate, and they were great, it was fresh and cooked to perfection, the highlight of this dish gotta be the scallop and the cured salmon on avocado.
After having such great entree, we can't wait for our mains to come. Due to the fact that there were 14 of us, I have to be really quick to grab a photo of each dish before they start eating them.
Amelia Park Lamb Loin, served with green beans, babaganoush, Flutes' dukkah and jus - $37This was ok, maybe my dad asked for medium-well, making it a not as great dish!
North West Prawn Linguini, tossed with chorizo, preserved lime, garlic, baby English spinach and olive oil - $34I chose this dish mainly because I was craving for some prawns and I love chorizo myself, they are both one of my favourite thing to eat. The flavour was clean and it would have tasted even better with a glass of semillion.
Confit of Duck Leg, with chilli ginger pumpkin, bok choy, finished with a blood orange jus - $36I tried one or two mouthful of it, what can go wrong with confit of duck leg right! Mouthful of crispy duck skin wrapped up some tender juicy duck meat accompanied by cooked to perfection chilli ginger pumpkin with a hint of zesty blood orange jus. Sensational!
Flutes Signature Trio, consist of Pemberton marron, Tasmanian salmon and wild Kimberley barramundi set on a goat's cheese macadamia crumble with citrus dressing - $39Seafood lover gotta loves this dish, generous serving of salmon and barramundi and half a marron, great way to sample 3 best OZ seafood. We asked to ommit the goat's cheese macadamia crumble though, as we couldn't stand the strong smell from goat's cheese, but i can imagine the dish would have tasted even better with some nutty crumble on it!
MSA Harvey Beef Fillet, with royal blue potato, king mushroom, and wilted spinach finished with a wild mushroom jus - $38O-M-G, this is definately the highlight of the main course. Both my brother and my uncle ordered this dish can't stop screaming on how good they were. The steaks was cooked to perfection - Medium rare, it was indeed a good piece of steak, it was so tender on the inside and the wild mushroom jus paired up with the earthy steak was like match-made in heaven. My uncle who has travelled around the world and tried steaks from many places said hands down this was one of the best steak he has ever had. Even until today, they were still raving about this dish.
We also ordered a serve of garden salad and their homemade potato wedges that comes with sour cream and sweet chilli sauce.
Lunch took us longer than we thought, because we were in a hurry to visit some other winery and brewery before they close at 4pm, so we don't get to stay for desserts, although some item on the desserts menu does appeal to me. I'd like to come back next time just for the food!
Nonetheless, there are some other winery restaurant that I would like to visit in the Margaret River region such as Xanadu and Voyager Estate also Must in Margaret River. Will try to organise another trip down south just to eat and of course drink! Life's good.
After lunch, you might want to take a stroll at their vineyard and herb garden, there are raspberries, olive tree, lemon tree and some other herbs too.
Food Quality: 4 Charcuterie outta 5
Service: 4 Charcuterie outta 5
Ambience: 4 Charcuterie outta 5
Will I be back: Yea sure why not as I do love their Charcuterie plate and the beef fillet.
Flutes Restaurant at Brookland Valley Winery
4070 Caves Road, Wilyabrup
Western Australia 6280
Phone (08) 9755 6250
Open 7 days from 11am