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.
Jul 17, 2007
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