WELCOMING AUTUMN

As the harvest slows and the hot days of summer start to cool, we welcome the Autumn months here at the winery.

One of the most anticipated elements is always the announcement of the new Autumn Menu and we look to our biodynamic garden and available fresh produce to see what we will be offering to our guests.

If you are heading to Margaret River for Easter or for ANZAC Day, from wherever you live, we look forward to welcoming you to our restaurant. I have included our new Autumn Menu here from Executive Chef David Hull to entice you!

If you won’t be with us, then we want to share the Cullen experience with you through one of Chef Davids signature dishes; Oven Crisp Asian Infused Confit Duck Leg. See my interview with Dave here as he shows us how to put together his incredible dish.

See Daves recipe here, I recommend the Cullen Pinot Noir 2013 to complement this dish perfectly.

Warm Regards,

Vanya Cullen,
Winemaker and Managing Director