Known for its enviable cellar doors, lush dining scene and striking coastline, Margaret River already has plenty of breathtaking drawcards. But its latest opening—a paddock-to-plate fine diner with just 35 seats—is the perfect excuse to book your next south west escape.
As you stroll along the bustling hub of Margaret River’s main street, you’d be forgiven for walking right past the town’s newest dining destination. An elegant gold-lettered “de’sendent” etched onto the ground of the doorway is the only sign pointing you to the sophisticated dining hall inside.
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Step through the heavy unassuming door, and you’ll be greeted by dark and moody interiors. A sprawling polished granite benchtop takes centre stage, where a team of chefs can be seen chopping, sautéing and grilling away in the open kitchen as eager diners watch on.
This is where your culinary journey begins, with Head Chef Evan Hayter showcasing his passion for high-end local ingredients and damn delicious, creative cooking alongside co-owner Ann Spencer.
It’s not the first time this dynamic duo has made waves. Their former winery restaurant, Arimia, was widely regarded as one of the finest examples of sustainable paddock-to-late dining in Margaret River and beyond. At de'sendent, Evan promises a “supercharged version” of what they previously dished up at Arimia.
From fresh-shucked Albany rock oysters and local blue swimmer crab brioche topped with caviar, to melt-in-your-mouth tender Wagyu beef, the menu is a whole-hearted celebration of the quality produce the region is known for—showcasing top produce from local suppliers who care as much as they do.
A word of caution: don’t get your heart set on trying one particular dish. The menu and flavours will constantly evolve to reflect the seasons and the latest deliveries from local farmers.
For a truly unforgettable dining experience, go all in on the Chef’s Choice selection. It’ll give you a chance to appreciate every inch of the impressive menu in a degustation-like delivery. The fact the chefs themselves serve each masterful creation directly to your table, adding a whole new layer of interaction and connection to your meal, really just takes the experience to another level.
Of course, it wouldn’t be Margaret River without thinking about what’s in your glass too. de’sendent’s wine list has been carefully curated by front-of-house lead Kaelan Outram (ex-Shadow Wine Bar) to complement the calibre of the eats on offer, so you’re in good hands here.
Don’t dawdle to secure your spot at the cosy 35-seat restaurant. Apart from the eager locals and devoted WA foodies, competition is set to heat up with the inaugural direct service linking Sydney to Busselton Margaret River airport next month. This complements the existing Melbourne to Busselton direct flight, making the delectable delights of the region even more accessible to visitors from the east coast.
de’sendent is open for dinner from Wednesday to Saturday, with sittings from 5.30pm 'til 9pm—snap up reservations online.
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Image credit: Supplied