The pastoral setting here -- over the dammed waters of the Willyabrup Brook and encircled by olive groves in the midst of the Brookland Valley Vineyard -- is almost as compelling as the food. The modern Australian cooking makes use of prime local produce. Margaret River venison, Pemberton marron, and Ferguson Valley chicken are all excellent, prepared simply yet with flair by executive chef François Morvan.
Posted by marianne3 from Sydney on 7/17/07
My husband and I had a truly miserable experience at Flutes restaurant. We arrived on a weekday lunch time at about 1pm or slightly before. We ordered two glasses of wine, bread and dips, and two main courses. Another couple nearby were looking really agitated and ate their food in 5 minutes and then left. We soon realised why. We got the wine. Other people arrived and ordered. It took ages (over 15 minutes) for our order to be taken. Other people who arrived after us (three tables) received their bread and dips before we did and then their main courses. At 5 minutes to 2 we asked if ours was coming and we told it was - no apology or friendliness. The waitress went into the kitchen another three times and brought out food for other tables who had all arrived after us so we left at about 3 minutes after 2pm. Flutes restaurant is a shambles and I would advise anyone against going. They are snobby and have no reason to be
Visit the Travel Talk forums for help on planning your trip >>
