A few steps from the kitchen, the market garden shapes each plate: picked the same day, matched to the wines.
Winery & Farm Cowaramup
The menu changes with what's ready to harvest. Executive Chef Brendan Pratt builds each dish around the market garden, only a few steps from the kitchen. Heirloom vegetables, herbs and edible flowers picked the same day, and matched to the wines grown in the surrounding vineyard.
The garden is the starting point. No-dig beds, cover crops and seasonal rotation feed the soil, and the soil feeds the plate. What grows here shapes the menu, rounded out with the best of the season from across Western Australia — the growers, fishers and producers who define this state's food.
The wine list leads with Wayfinder's own organically grown wines from Wilyabrup, by the glass or in curated tasting flights. You'll also find a few selections from the fresh and coastal Swell Season range.
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“The garden sets the menu. There’s produce growing 150 metres from the kitchen, and we’re getting it at its best possible point. The food’s meant to be delicious without being precious, easy to enjoy without overthinking, but with plenty there if you want to dig in.”
— Executive Chef Brendan Pratt
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OPENING HOURS
The Cellar Door is open daily, 10am to 5pm.
The Dining Room serves the à la carte or tasting menu from Wednesday to Sunday, 11:30am to 3pm.The Lawn is open Wednesday to Sunday, 11:30am to 3pm, walk-ins only.
CONTACT
hello@wayfinderfarm.com.au
(08) 9757 0222LOCATION
381 Brockman Rd
Cowaramup WA 6284
The Dining Room
In the Dining Room, choose from a tasting menu or à la carte. Seasonal, locally sourced dishes built around the market garden and matched to our organically-grown wines. The menu changes with what's ready to harvest.
The Dining Room is open Wednesday to Sunday, 11:30am to 3pm. Last bookings 2:45pm.
The Lawn
Relaxed, garden-led sharing plates: produce from the market garden, Western Australian cheeses and local charcuterie. Fork-and-spoon food, made to pass around a picnic table.
Open Wednesday to Sunday, 11:30am to 3pm. Walk-ins only.
Meet Brendan – Our Executive Chef
After two decades in some of the world's most exacting kitchens, his focus turns to Wayfinder and the garden that feeds it.
Brendan Pratt's career runs from British institutions The Fat Duck and The Ledbury to Margaret River pioneer Vasse Felix, where his cooking earned Regional Chef of the Year and Restaurant of the Year in the 2021 WA Good Food Guide.
He came to Wayfinder looking for work that felt connected – to place, to season, to the people growing the food. What drew him in was how the estate is run: serious about farming well, but open about how to get there, without fixing on any single way of doing things.
At the Winery & Farm, that perspective shows up on the plate. Vegetables, fruit, herbs and edible flowers come from the market garden a short walk from the kitchen, lamb from the estate's own flock, seafood from local waters, and truffles from growers across the South West. He leans into woodfired cooking, pickling, and house-made bread and pasta, and a rustic grill that chars without charcoal.
After something in the evening?
Our Wine Bar & Restaurant in Dunsborough picks up where the day leaves off, open from 3 pm daily for wines by the glass or bottle, cocktails and bar snacks through to dinner. Same philosophy, same farm-to-table kitchen, later hours.
