Whether you are a lucky local living in the Margaret River Region, or one of the many visitors to holiday in this little pocket of paradise, this is your chance to indulge with some of the freshest local produce featured on Aravina's Summer menu.
Summer is the season for trips to the beach, bathers, surf boards and wholesome, lighter fare for the hotter weather. Our stunning menu has a strong focus on local and seasonal produce that highlight the ingredients in flavour packed combinations and fresh and healthy cooking techniques and seasonings.
Plenty of options are gluten and dairy free with a range of different international influences found throughout the menu. Take a trip to Mediterranean climes and enjoy dishes such as Seared Atlantic Salmon, marinated courgettes, kipfler potato and salsa verde or Orecchiette, broccoli, sunflower seed pesto, house ricotta and lemon.
Asian influences can be seen in dishes such as our Vietnamese Poached Chicken Salad, pink grapefruit, aromatic herbs, fresh coconut dressing and crispy rice or Roasted pork belly, Thai style green mango salsa, cucumber, nam jim and peanuts.
And of course to finish off the meal, those with a sweet tooth will delight in dishes such as a Mango and lemongrass parfait, whipped yoghurt and freeze dried fruit salad.
Bookings essential on 9750 1111
Full menu available here
Our new Winter menu has just been launched and is perfect for warming up during the next few months with a glass of wine overlooking the estate.
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. By popular demand for a limited time we are bringing back our famed set course menu that diners have been returning to experience time and time again. Choose from either 2 or 3 courses or treat yourself to Ben Day's 'Feed Me' dining experience - a selection of different dishes each day inspired by the local produce of the day and paired with Aravina's award winning wines.
Dishes such as charred pork scotch with caramelised miso, eggplant, apple, jerusalem artichoke and fried broccoli are perfect for those with a hearty appetite. Though it is hard to pass by the ever popular baked gnocchi with braised chard, pumpkin, goats curd and verjuice cream sourced from the estates own vines.
Ben Day's enthusiasm for local and sustainable produce means that diners are always treated the the absolute best of seasonal produce from the region. To finish your meal in style, and to keep those with sweet tooth tantalised, the dessert options are no less inviting. From a hearty caramelised pear cake through to Slow cooked quince with mulled wine, cultured cream, orange, thyme and hazelnut it truly is a challenge to pass by without a taste!
Continuing with our expanded drinks menu, choose from our extensive wine list or one of our celebratory champagne cocktails. The hardest decision is choosing which one - from the elegant Parisian Heart, to the exotic Star Amore or the luscious Sixtyone Bellini, it's a tough choice.
Be sure to enjoy this menu in the coming weeks before Winter is upon us! See the full menu on our website here.
Book now on 9750 1111 to ensure you don't miss out on the number one destination for lunch this Easter.
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. With a strong focus on local produce, diners can select from a range of mouthwatering small and large plates, sharing platters and is now the first restaurant in the region to offer the popular ‘feed me’ concept.
Can’t decide what to order because it all looks delicious – problem solved, taste it all! Let award winning chef Ben Day look after you with a selection of his favourite dishes inspired by the best seasonal produce available daily. Alongside the casual and sophisticated, yet stylish menu is an extended drinks menu including local beers, ciders, aperitifs and the extremely popular Champagne cocktails.
Wine lovers will also be able to sample older vintages in Aravina's exclusive private tasting room and in the restaurant with Aravina’s first ever museum wine list. Wines are matured for a minimum of 5 years and there is a strictly limited amount released of each iconic variety and vintage.
Browse the new menu offerings online here and the expanded drinks selection here.
Bookings essential on 9750 1111 or via email at firstname.lastname@example.org.
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.
Foraged fresh from the region and Aravina’s own kitchen garden beach vegetables like dune spinach, samphire and sheep sorrel, along with saltbush and home-grown white radish speak of this menu’s sense of place.
Each dish finds a perfect match in Aravina Estate’s range of wines. The house made pappardelle, with broad beans, peas, zuchinni and pecorino is a classic Spring dish. Pair it with the Wildwood Ridge Reserve Chardonnay for that perfect combination of Spring flavours.
The entrée of spiced duck breast, blood orange reduction, rhubarb and red leaves is visually beautiful and the perfect match with the Shiraz Tempranillo which integrates fruity, terracotta-like tannins with juicy red fruit.
Mains of Barramundi, Shark Bay clams, white beetroot, asparagus and horseradish (try it with the Block Four Chenin) and slow cooked Donnybrook Suffolk Lamb, bagna cauda, smoked capsicum and crisp potato demonstrate provenance and an intensity of flavours.
The dry aged scotch fillet, with cipollini onions, cauliflower and miso butter is crowned with king oyster mushrooms, grown in Margaret River exclusively for Aravina Estate. Matched with the Wildwood Ridge Estate Cabernet Sauvignon, this dish satisfies on many levels.
Desserts and cheese to finish vary from the bright, fresh, palate cleansing Sheep’s yoghurt cremeux, blood orange jelly, blood orange sorbet, rhubarb and meringue, to Chef’s signature domed dish, this time in the form a sublime glazed chocolate dome with salted caramel marscapone and blackberry granita. So good with the Single Vineyard Shiraz. The technically elegant vanilla sponge, burnt honey ice cream, almond espuma and bee pollen deftly combines flavours and textures to pleasing affect.
To explore the menu, click on these links
Lunch - 11.30am - 3.00pm
Bookings t (08) 9750 1111
Other attractions to enjoy at Aravina Estate include expansive grounds and lake, kitchen garden, homewares and gourmet produce and hamper line Aravina Cucina.
Aravina Estate is taking bookings for Fathers Day this Sunday, 4th September. Be quick if you would like to secure a table. Aravina is the perfect place to relax with loved ones and enjoy a magnificent dinner with our award winning wines.
Call 9750 1111 - don't miss out!
Aravina Estate’s winter menu brims with generous local produce and foraged ingredients deftly imagined and created by Executive Chef Ben Day.
Beef cheeks, Barramundi, marron, smoked Jerusalem artichokes and lamb are revered in dishes enhanced by bold food pairings and techniques that place produce and flavour first.
Winter’s milder weather is a forager’s delight and the mushroom season has uncovered a bounty of pink chanterelle, hedgehog and slippery jack mushrooms. Coastal leaves and herbs are foraged regularly by Ben in what he describes as a ‘good after hours activity’.
The Estate’s kitchen garden is also a source of inspiration, with crops of yarrow, burnet, radish and nasturtium on the menu.
Try the Blue Ridge marron with marron dashi, fermented celeriac and foraged mushrooms, or the Barramundi with geographe Bay squid, butternut, seaweed butter (with over 40 ingredients) and bottarga – the salted dried and smoked mullet roe which provides that special umami effect (pictured).
The crispy lamb pastilla, a Middle Eastern spring roll with charred eggplant salad, date and rose puree and nettle yoghurt is a revelation of sweet and savoury flavours.
A dessert of chocolate curd, coffee sponge and marscapone, and Pedro Ximenez-soaked prunes offers flavour, texture and technique.
Each dish finds a perfect match in Aravina Estate’s range of wines; from Single Vineyard Vermentino to the luxurious Cabernet Sauvignon.
To explore the menu, click on these links
Aravina Estate restaurant opening times
Lunch - 11.30am - 3.00pm
Bookings (08) 9750 1111
Other attractions at Aravina Estate include expansive grounds and lake, a kitchen garden, sports car gallery, homewares and gourmet produce and hamper line named Aravina Cucina.
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.
We can’t wait to try the entreé of Blue Ridge Marron, marron dashi, fermented celeriac, foraged mushrooms, mains of Market fresh fish, Geographe Bay squid, butternut, seaweed butter and bottarga, or slow cooked beef cheek, 16 hour braised cabbage, Jerusalem artichoke, star anise and dessert of burnt lemon thyme custard, slow cooked quince, cultured cream, oat crumble. The dishes pair beautifully with Aravina Estate wines.
Ben is a keen forager and many foraged ingredients will feature through his menus, along with food from the Estate’s established kitchen garden. New garden plantings include turnips, parsnips, carrots, celeriac, radishes more chard and lettuces. Also lemon thyme, lemon verbena and lemon balm which will feature on a few of the winter menu dishes.
Fresh and sustainable
In August Ben will test his skills at The Clove Club, a Michelin starred East London restaurant acclaimed for its modern British cuisine and famous charcuterie section. He hopes to bring back more ideas on flavor pairing and texture contrast as well as new plating techniques and ingredients. Sous Chef Tom Spencer will take the reins during Ben’s fortnight away.
On 8th September, Executive Chef Ben Day and Aravina Estate will present a six-course dinner as part of the Artezén Café’s Winter Series. 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.
Artezén Winter Series 2016
Six-course dinner by Ben Day, Aravina Estate Executive Chef
Matched premium Aravina Estate wines
- Thursday, 8th September
- Artezén, 234 Naturaliste Terrace, Dunsborough
Cost $110 per head
Bookings can be made via Artezén t (08) 9756 8145 email@example.com
Aravina Estate has launched its new Autumn menu featuring the innovative influence of Executive Chef Ben Day.
The new lunch menu offers an exquisite selection for winery lunch-goers that is fresh, seasonal and locally sourced where possible. Seasonal Autumn ingredients include Busselton octopus, dairy sourced from local Jersey cows and an abundance of herbs and produce from the Estate's kitchen garden.
For those who crave starters with flavour and flair, options include Shark Bay crab with sweetcorn puree, roasted chicken skin and sorrel, a fried Indian-spiced chicken with curried sour cream, fermented pickled kohlrabi and onion seeds. Vegetarians will love the semi-dried beetroot marinated in chamomile with beetroot remoulade, fresh curds and nectarine.
Mains include slow cooked boneless duck leg, glazed miso eggplant, bergamot caramel and roasted chicory, or who could go past the 18 hour crispy Berkshire pork belly, celeriac puree, fermented cabbage, preserved plums and sherry sauce?
The menu offers appropriate pairings with the Estate's wines; from the fresh and fruity 'A' Collection Sauvignon Blanc Semillon, to the Wildwood Ridge Reserve Chardonnay and Cabernet.
Aravina Estate offers a two course meal for $60, or a three course meal for $70. The restaurant is open seven days a week. Booking for Easter are essential. The Estate is closed on Good Friday. For reservations, please call 9750 1111.