Experience No.081 in Australian Traveller Magazine’s 100 Greatest Australian Gourmet Experiences.
It doesn’t get more authentic, relaxed and unpretentious than Margaret River’s Cullen Restaurant, a dining experience that is wholly in sync with its region.

Take a seat on the balcony with those meandering vines and will-o’-the-wisps as you tuck into a fine meal and enjoy some of the region’s finest wines.

Its food is outstanding and while it’s very able neighbours Vasse Felix and Clairault are just as sound alternatives for the requisite Margaret River lunch, Cullen’s milieu and philosophy make for a more interesting experience.

Renowned for its incredibly high quality biodynamic and organic winery, Cullen’s restaurant follows suit with an added emphasis on free range and gluten free products.

Chef Mat Egan has installed a biodynamic and organic kitchen garden for produce that serves as the backbone of a “basics done well” menu. Once you’ve devoured the roasted beetroot, goats cheese and rocket salad or Bindoon organic beef with Café De Paris butter with potatoes and lettuce leaves (did we say simple done well?) and experienced the full flavour of organic produce, it’s a big step backwards to walk down the supermarket isle.

The setting is quintessential relaxed Margaret River. Take a seat on the balcony with those meandering vines and will-o’-the-wisps as you tuck into a fine meal and enjoy some of the region’s finest wines.

Did you know: One of the more unusual biodynamic farming methods is combating field mice by deploying ashes prepared from field mice skin when Venus is in the Scorpio constellation.

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