Book, stay, enjoy. That's

Tuesday 6 July 2021

I do like to be beside the seaside: a Margaret River standout

When you stay at a five-star beachfront resort and the weather is wet, windy and miserable then your entire trip can be ruined.

Fortunately, there is a certain magic at Pullman Bunker Bay Resort in Western Australia that means you can still have a good time even when the weather gods are not favouring you.

Pullman Bunker Bay is brilliantly situated overlooking the ocean at Naturaliste, just up the the road from the Margaret River wine region. You can arrive by car, bus or helicopter via Pullman's private resort helipad.

The public areas offer spectacular views of the water - and sometimes of frolicking migrating whales.

There are 150 villas here, along with an ocean-view restaurant and bar, heated infinity-edge swimming pool, fitness centre and tennis courts, day spa and kiids club, award-winning say spa, free wifi and free parking.

The villas are spacious and well equipped and the Other Side of the Moon restaurant (named for a local surf break) offers serious food with a focus on local produce.

The accommodation ranges from studio, one-, two- and three-bedroom bungalow-style villas that are ideal for a romantic getaway or a family holiday. Each villa features lake or garden views, an outdoor courtyard or deck, a kitchen or kitchenette, Smart LCD TV and complimentary wifi.

Experienced European chef Kiren Mainwaring is the executive chef. Originally from Wales, he trained at Wolfscastle Country Hotel and Spa in Pembrokeshire before working at three-star Michelin seafood restaurant Coutanceau in the French coastal town of La Rochelle.

He operated Two Friends restaurant in the Swan Valley and Co-Op Dining in East Perth before moving to Margaret River in January.

“The direction of the menu is to source and highlight the amazing produce we have in the south west,” he said. “I have drawn on my experience and designed dishes that let the produce speak for itself.”

The range of local produce features Leeuwin Coast oysters, Manjimup cauliflower, Margaret River venison, Capel region marron and Angus beef from the south west.

The food is delicious and menu standouts include baked crab and bacon cannelloni with mozzarella, wild roquette and pickled cucumber salad; Abrolhos Island scallops and char-grilled Capel marron with garlic and sunshine lime glaze. 

Star desserts include vanilla and lemon myrtle crème brulee and a chocolate mousse with salted caramel. 

There is a range of wines by the glass with a focus on Margaret River.  

Mainwaring heads a team that includes French-trained pastry chef Romain Lassiaille, who creates the resort's famous desserts.

“I am very proud to be working in an amazing venue with a strong team and look forward to promoting an incredible region,” said Mainwaring.

There is a well-drilled team of staff on hand - and you can even catch a golf buggy back to your villa after dinner should you be unlucky enough to encounter rain like we did.


No comments:

Post a Comment