The pastoral setting over the dammed waters of Wilyabrup Brook, encircled by olive groves in the midst of the Brookland Valley Vineyard, is almost as compelling as the cuisine. French bistro fare is mixed with tropical influences from the northern Australian town of Broome. Executive chef and restaurant owner François Morvan makes use of prime local produce, executing a variety of mouthwatering dishes including the ever-popular Chinese-style shredded duck with Rottnest
scallops and candied chillis. You're unlikely to be disappointed by the "signature trio" of marron, salmon, and ocean-reared barramundi topped with goat cheese macadamia crumble, or the duck magret dotted with caper berries. The beef fillet also goes down well with a glass of one of Brookland Valley's award-winning wines. Reserve a seat by the window, or on the wooden deck that juts out over the picturesque dam.