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Relaxed Dining in the Valley
Lot 80, nestled in the valley a short drive out of Dunsborough, near the Wise Winery estate, is an idyllic place to get away from it all, a great place to dine, inside or alfresco, providing modern Australian cuisine, casual family dining and suitable for business meetings.
We sat outside on the large open deck overlooking trees and dams while being serenaded by local birdlife. We started with Tempura Prawns, Wakame salad, Japanese mayo and pickled ginger. The locally produced Semillon Sauvignon Blanc was a refreshing match with the prawns.
Tapas tasting boards are a popular choice with an assortment of bite-sized treats. While the menu changes on a regular basis, keeping choices interesting, you can expect things like salt & pepper squid, olives , dolmades, arancini, char-grilled octopus and smoked sardines.
Ron Wise of Wise Winery had a long time dream about creating something unique. Lot 80 is just that, in a natural Australian bush setting, backing on to the magnificent beaches of Eagle Bay. When he met up with Steve Chapman almost two years ago the project came to fruition.
With an impressive resume in hospitality, manager and owner Steve Chapman has a diverse background, originally starting his career as an electronics engineer. Work in this field was limited, so he tried his hand in the hospitality industry, working in hotels in Melbourne and Sydney and becoming a qualified chef. He worked in all facets of hospitality including front of house, management and even silver service.
After moving to Western Australia twenty years ago, working as general manager at Black Toms in West Perth, he met Ron Wise of Wise Winery, who had a unique café and wine bar in mind. They both loved the idea and so began the creation of Lot 80.
The venue is popular for weddings, with a capacity of two hundred. With a vast amount of wedding and function experience behind him, Steve can design and tailor a wedding to suit individual requirements and budget.
Asked which were the most popular dishes on the menu, Steve says it varies quite a bit, depending on the weather, but the Tomahawk steak is always a winner and Duck Leg Massaman Curry with steamed basmati rice is another.
Steve is tuned in to what customers want. “I listen to the customers, to their likes and dislikes, and we’re also very conscious of the various allergies to milk products, preservatives, nuts – and gluten-free choices are always available,” he said. “We also do large paellas, and they are popular, especially in summer and for parties.”
All produce is sourced locally as much as possible, with plenty of seasonal produce available on the property, including lovely fresh figs. There is a separate, free standing smokehouse outside, near the kitchen, and water from the dam is used to irrigate the vineyards.
Oozing rustic charm, Lot 80 is a good choice anytime, with an inviting log fire in winter and live music playing in summer.
Open Wednesdays and Thursdays for lunch from 11am until 5pm, and Friday, Saturday and Sunday right through from 11am until 10pm, whether you’re looking for an after-beach snack or dinner and drinks, you’ll find something to suit. Walk-ins are welcome, but it’s a good idea to book to secure a table.
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