Cafes, Restaurants and Dining in Perth, Western Australia.

Muscats Restaurant and Bar

The Vines Resort & Country ClubFishV

Verdelho Drive, The Vines

Ph: (08) 9297 3000


Wining and Dining in The Vines


On the edge of the Swan Valley, set idyllically amongst its own rolling greens and vineyards, The Vines Resort & Country Club has something for everyone, and you don’t need to know how to swing a golf club or a tennis racquet to enjoy the experience.

Situated within the iconic and prestigious resort is the award-winning Muscats Restaurant.Only a 35 minute drive from Perth’s CBD, it has long been a destination for Perth’s fine diners.

Walking past tranquil Koi fishponds and through the lobby you are aware that you are leaving the hustle and bustle of your busy life, and entering a relaxed resort atmosphere. Did I mention they have a Day Spa?

We are seated in front of large glass windows. The view encompasses the famous golf course, new mini golf course, and resort pool; views not dissimilar to those you would expect in the wine regions of France, except you are not likely to see kangaroos grazing peacefully in France, are you?

PorkHExecutive chef Mark Ford has been at the forefront of Muscats for over 12 years. Mark’s dedication and experience has been rewarded with recent prestigious accolades – winner of the Best Restaurant within a licensed venue at the 2015 Restaurant and Catering Awards, and a finalist in the 2016 and 2017 Restaurant and Catering Awards. Proud of these accomplishments, Mark attributes the success of Muscats to his team, including head chefs, Rhys Mann and Beau Lavis.

For entrée we start with Seared Scallops with caramelised pork, peanuts, pineapple and nahm jim.  Not only is this dish a visual work of art, the aroma has us salivating. The scallops are seared to perfection and each element on the plate is tied perfectly together with the nahm jim dressing. Mark has recommended our wines for this evening, and the Asian fusion of flavours of this dish has been paired well with a glass of 2016 West Cape Howe Riesling (Mt Barker, WA). This is a fine dry wine with delicate citrus fruit flavours, suited well to seafood and the spice of the nahm jim.

The mains are faultless. We have the seared Barramundi with linguini nero, tomato fondue, clams and wilted spinach – a must-have for those who love their seafood. The Barramundi came served with crispy skin on, and topped with a pangratatto herb crumb, which gave the dish intense flavour and matched perfectly with a glass of 2015 Upper Reach Reserve Chardonnay (Swan Valley, WA).

If you have a penchant for duck, go no further. Crispy skin duck with duck leg cigar, choy sum, sour DonutVmandarin and ginger sauce. Perfection. Not to overstate it, but the flavour and textures were sublime and made even more enjoyable with a glass of 2014 Mad Fish Pinot Noir (Great Southern, WA). The red berry fruits and cinnamon spices of the Pinot enhanced and extended the flavour of this dish, a testament to the chef’s expertise.

Leave room for dessert. Beau attributes his passion for desserts from his apprenticeship days at Amuse. We choose the Brioche doughnut with milk ice-cream, popcorn, pistachio and white chocolate, a dish for kids and adults alike. However, a glass of 2014 Vasse Felix Cane Cut Semillon (Margaret River, WA) took this desert to another adults only dimension.

Mark says, “It is important that young chefs have ownership of their creations,” and with careful planning and collaboration between these chefs, it is no wonder that Muscats is an award-winning restaurant.

Book for dinner, and stay for breakfast.

By Tina McLennan

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