Cape Lodge has 20 romantically secluded rooms and suites spread privately on 40 acres of manicured parkland, garden and lakes and has its own seven acre vineyard producing the finest Sauvignon Blanc and Shiraz exclusively for guests of the hotel.
Head Chef Tony Howell joined Cape Lodge in 1999. A familiar face in the WA restaurant scene, Tony has done time at some of the best addresses in town. In 1987, he joined Balthazar (formerly Luis Restaurant) in Perth’s bustling CBD. He remained there as Head Chef until 1994, winning a number of awards for fine dining. In 1995 he moved to Margaret River to pursue his ideal existence as a surfing chef – morning waves and evening kitchen shifts.
Tony was stove-side at the Flutes Cafe when it was inducted into the Restaurant Hall of Fame, but moved on to join Cape Lodge in 1999. Tony believes in absolute freshness and uncompromisingly good ingredients. He changes his menu every day to suit the abundant fresh produce and seasonally available meats and vegetables.
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