Restaurant
Clairault’s head chef will delight your senses with modern Australian dishes, individually created from only the freshest local and international ingredients.
Why not witness the serenity of the vineyard from the deck of Clairault’s restaurant, with the sun shining through the towering Marri tress and the rush of the city miles away. Visit Clairault and feel the air of relaxation sweep over you.
An indulgent Degustation Lunch showcasing the best of our current menu and matched with Clairault’s elegant wines is also on offer.
Gourmet Traveller 2009 Restaurant Guide
Black Star (A restaurant with an element of pizzazz as well as professionalism)
“One fat tortellino is filled with blue swimmer crab and local scallops, then doused in buttery juices thick with herbs. A sticky tangle of pork sat beside chilli cuttlefish and spicy green pawpaw salad. Beetroot-cured salmon is softened by a creamy celeriac remoulade with lively hints of horseradish. Nowhere else in Western Australia will you eat as well as in the Margaret River region, and Tim Taylor is one of its most noteworthy chefs. There is an intensity of flavour, care and a touch of the rogue in his dishes, notably a nomination for favourite vegetarian of the year; felafels made from Ord River chickpeas, served with pumpkin brik, coconut and coriander salad and tahini yoghurt. The setting also impresses. Rock walls give a sense of texture, while bi-fold doors open onto a big deck, sun-lit vines and beds filled with year-round colour. In winter, it’s worth phoning ahead to confirm opening times.”
l = Good for vegetarians; at least two meat free entrees and mains or a separate menu.
