WILLS DOMAIN, CNR ABBEY FARM ROAD & BRASH ROAD, YALLINGUP
Looking out over the Gunyulgup Valley I experienced perhaps the best meal that I have had in WA. The finer details of the pre-lunch wine tasting long forgotten – but the food! Fellow Margaret River winery Knee Deep must be crying into their wine barrels about executive chef Bradley Hornby’s move to Wills Domain.
We had feasted on pies from Cowaramup Bakery only a few hours previous, so we decided to share the Wills Plate ($38) between the three of us – “seasonal flavours from the land, sea and garden”.
The dish featured ice filtered tomato essence, smoked ham hock terrine with onion petals and salad cream, fresh local figs with buffalo mozzarella, shaved fennel and radish salad. Perfect summer flavours, especially the tomato essence, served in a stemless wine glass. An intense but very fresh tomato flavour with little bursts of fennel and cucumber – so refreshing and unlike anything I have ever tasted.
Louise and Gavin both chose Pave of Market Fresh Fish (barramundi) with popcorn cauliflower, shaved fennel and vanilla emulsion. I ordered Slow Cooked Duck Leg with “tom kha” green pawpaw, fried peanuts and shallots.
Every mouthful was an absolute delight. The delicious duck leg perfectly complimented with less-traditional, fresh, Asian flavours such as Thai basil. The “tom kha” was like a foam, coconut cream flavoured with a hint of lemongrass. I could have ordered a second helping right there on the spot!
This restaurant was given a well deserved 17.5 in the Weekend West and I can totally understand why. I cannot wait to try more of Bradley Hornby’s innovative, creative and incredibly tasty dishes next time I am in the Margaret River region.
Lunch – Monday 25 February 2013