CHAPTER I . THE SOURCEThe Source
Exceptional beef begins long before it reaches the plate. We partner exclusively with local family farms. Our own pigs raised at Mr Barval’s farm. Beef mostly from Kerrigan Valley — working closely on breed selection and tailored feed for depth, marbling and character. Nearly a decade in the meat trade taught us to grade every cut by our own strict specification. Fully enclosed supply chains mean every steak is traceable, paddock to plate. Considered, uncompromising, proudly local.
CHAPTER II . THE FARMThe Farm
At Cullen Wines, the kitchen opens onto a biodynamic vegetable garden — the same soil that feeds the wines feeds the table.
Vegetables and herbs are pulled the morning of service, picked for ripeness rather than a delivery schedule.
At Elliott’s Margaret River we lean on a tight ring of local growers for fruit and vegetables — a short list of farms we trust deeply, picked when they’re ready, never before.
CHAPTER III . THE CHEFThe Chef
Elliott Doyle’s philosophy was shaped in the UK, working alongside his team in some of the country’s Michelin-starred kitchens — places where produce was grown in-house or pulled from the surrounding land.
That respect for seasonality and provenance, paired with the nostalgia of childhood dishes, sits at the heart of his cooking.
Two years running — Best Steakhouse / BBQ & Grill and the Fresh Produce Award at the Catering Institute of Australia’s Gold Plate Awards (2024 & 2025)
His signature philosophy:
“Letting mother nature be the true artist.”
