April 06 2017
Easter is just around the corner and that means that it's one of the best times of the year to visit the Margaret River region. The cooler weather brings with it a change in season, new produce to work with and red wine beckons after the long Summer days.
Aravina Estate's Easter menu launches on the 5th April with an array of exciting new offerings for diners over the Easter holidays and the autumn school break.
March 02 2017
With a new season comes a new menu. Aravina's Autumn menu sees an exciting change to a more relaxed style of dining with expanded food and drink options for our valued customers.
September 23 2016
Aravina’s new Spring Menu showcases the tastes, colours and aromas of Spring with spectacular food combinations and techniques. The menu, filled with fresh seasonal ingredients and delicious, Western Australian proteins is crafted with the adept touch of Executive Chef Ben Day.
August 29 2016
Aravina Estate is taking bookings for Fathers Day this Sunday, 4th September. Be quick if you would like to secure a table!
June 15 2016
Aravina Estate’s winter menu brims with generous local produce and foraged ingredients deftly imagined and created by Executive Chef Ben Day.
May 25 2016
Each season Executive Chef Ben Day releases a new menu that showcases seasonal local produce. His dishes let the star ingredients shine through, often deconstructing recipes and reinventing them to present the freshest and most intense flavours.
May 25 2016
If you live in the region, or are planning a trip down south, don’t miss this opportunity to taste Ben’s outstanding menu, accompanied by a selection of premium Aravina Estate wines.
March 11 2016
The new lunch menu offers an exquisite selection for winery lunch-goers that is fresh, seasonal and locally sourced where possible.
January 21 2016
Ben Day, the exciting local chef who joined Aravina Estate last year to lead its restaurant, has been appointed executive chef at the Yallingup-based winery restaurant. Ben will oversee the restaurant’s seasonal lunch menus and day-to-day operations of the restaurant, plus the Estate’s bridal and events menus.
Since joining Aravina in June 2015, Ben Day has created light, clean and healthy food that is sustainably sourced and locally grown.
Along with sous chef Tom Spencer, he has successfully introduced innovative dishes like the barramundi, sweet corn, charred asparagus relish and burnt butter popcorn main, as well as butternuts roasted in yoghurt, spiced zucchini, dried grapes, sheep’s feta and dukkah.
His hands-on approach, passion and creativity has boosted Aravina Estate’s standing this summer as one of the unmissable south west dining experiences and positioned the kitchen team to consistently perform well each day.
He was instrumental in implementing the doubling in size of the Estate’s kitchen garden and encouraging the kitchen team’s passion for the fresh ingredients it produces.
Ben Day was sous chef at Vasse Felix before guiding another Margaret River winery restaurant, Knee Deep to receiving Two Chef Hats from the Australian Good Food and Travel Guide 2015 and Two Stars (17/20) from the West Australian Food Guide 2015.
Aravina Estate owners Steve and Hayley Tobin say they are happy with the appointment, as “Ben Day embodies what we want for Aravina Estate, which is for people to experience the very best wine and food this region can offer to our customers in this spectacular South West location”.
Verdant gardens and terrace dining at Aravina Estate make it the perfect setting for lunch in the Margaret River region, where guests can choose two courses for $60 or three for $70. Wines on offer range from popular rosés and chenin blancs, to award-winning chardonnays and cabernets.
For bookings call 9750 1111