THE HOUSE - SINCE 2024“From the farm to the plate.”
AT MARGARET RIVER HOUSEMEET ELLIOTTCooking with Nature, always.
Elliott Doyle learned his craft in the UK, working in several Michelin-starred kitchens where produce was grown on-site or sourced from the sourrounding land.
That respect for seasonal, local ingredients — combined with the comforting dishes he grew up with — remains at the heart of his cooking today.
For two consecutive years, Elliott’s has been recognised at the Catering Institute of Australia’s Gold Plate Awards, receiving Best Steakhouse / BBQ & Grill and the Fresh Produce Award in 2024 and 2025.
“Let Mother Nature be the true artist.”
ELLIOTT’S X CULLEN WINESA long lunch in the garden
Set among Cullen’s gardens, Elliott’s x Cullen Wines bricks together seasonal cooking, local produce and a shared sense of place.
It’s the Elliott’s experience, reimagined in one of Margaret River’s most beautiful settings.
AT ELLIOTT’S MARGARET RIVEROur dry-aged Selection
At Elliott’s Margaret River, our Dry-Aged selection is cut in-house and aged for depth, tenderness and flavour.
Each cut is chosen for character, texture and maturity - bringing out the best in every steak.
Availability changes with the season and the aged of the beef. Ask our team what is exceptional today.