1172 Wildwood Road Yallingup

Cellar Door: +61 8 9755 2611

Restaurant: +61 8 9755 2899


Rivendell Estate Restaurant

1172 Wildwood Road

Yallingup, WA 6281

Cellar Door: +61 8 9755 2611

Restaurant: +61 8 9755 2899

Email Us Rivendell Estate Restaurant

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AGFG Australian Good Food Guide Rivendell Winery Restaurant Margaret River Winery




AGFG Australian Good Food Guide Rivendell Winery Restaurant Margaret River Winery


Rivendell Winery Restaurant is a small niche family owned business, situated on Wildwood road, running straight through the heart of the Margret River wine region. Specialising in modern Australian Cuisine, the Rivendell Winery Restaurant offers a fresh and flavoursome culinary experience nestled within the tranquil old world English gardens of the Rivendell Winery.


Margaret River Winery Rivendell Winery Restaurant   Margaret River Winery Rivendell Winery Restaurant   Margaret River Winery Rivendell Winery Restaurant


Margaret River Winery Rivendell Winery Restaurant   Margaret River Winery Rivendell Winery Restaurant   Margaret River Winery Rivendell Winery Restaurant


The food is lovingly prepared using the freshest produce from local farms, seafood that is brought in

by passionate fishermen from the Indian and Southern Oceans and smallgoods produced and unique

to the Margaret River and Yallingup area.


The charming Rivendell Gardens have been established in this area for more than 30 years and offer a beautifully

relaxing and picturesque environment, glistening with pixie dust. Whether you are having a long magical lazy lunch

in the restaurant or on the outdoor deck, overlooking the beautiful secret gardens, listening to one of our live

musicians or involved in a Wedding or at a private or corporate function, you will enjoy a wonderfully memorable

dining experience.


            Margaret River Winery Restaurant    Margaret River Winery Restaurant    Margaret River Winery Restaurant


The Rivendell Winery Restaurant is open 7 days a week, for lunch from 10am till 4pm.

Dinner is available Friday, Saturday, Sunday and Monday evenings. Bookings essential


 This is a sample of Chef Matt Hamiltons' ever changing menu's. For todays menu you'll have to come in and try it for yourself. 


House baked bread, preserved lemon labne, warm olives, house dukkah $22
Soup du jour, ever changing with availability $14
Chicken liver parfait, orange gel, toasted baguette, truffle snow, house pickles $16

Scallop cerviche, smoked duck, orange, fennel

Parmesan brulee, confit cherry tomatoes, gelled tomato soup, basil, crouton $16
Confit pork shoulder rillette, truffled white bean puree, corriander and radish salad, jus $18
Wolf burger, chorizo relish, brioche, cheddar, pickled courgette, aioli $24
Sumac and rosemary crusted Karridale lamb rack, hay smoked quinoa, ginger labne, sauteed kale $36
Twice cooked free range pork belly, cauliflower puree, "peas and carrots" carrot vinegrette, jus $36
Fish of the day, crispy sesame rice, coconut and kaffir lime reduction, papaya and herb salad $36

Southwest aged sirloin, skordalia, garden greens, marrow butter, cabernet jus

Confit duck leg, pickled onion, hazelnut and coffee crumbs, celeriac puree, broccolini



House garden salad, red wine vinaigrette $10
Sautéed seasonal vegetables, toasted almonds, lemon, parsley $10
Beer battered chips, truffle aioli $10

Please note that our menu is seasonal and items and prices are subject to change at any time.

Prices include GST. 15% surcharge on public holidays.

Margaret River Winery Rivendell Winery Restaurant Howling Wolves Wines
Margaret River Winery Rivendell Winery Restaurant Howling Wolves Wines
Margaret River Winery Rivendell Winery Restaurant Howling Wolves Wines


For all restaurant reservations and enquiries phone: (08) 9755 2899



Chef Matt Hamilton | Rivendell Winery RestaurantDunsborough, Yallingup, Margaret River Restaurant

“Le restaurant enchanté”

Matt grew up amongst the sun drenched vineyards and pristine limestone bays of Margaret River, nestled in the southern corner of Western Australia. With a strict diet of surf, fishing and sun, it wasn’t long before a passion for the good life and all things food blossomed into a career absorbed in fresh, local ingredients and a booming restaurant culture flourishing at his backdoor.

The next five years were spent working in the local wineries, learning his trade and diving into modern Australian cuisine. Sound knowledge of Mediterranean technique and Asian spices, developed into an ongoing experiment with the endless flavours of combining regional foods. This experience fanned a desire to travel, discover new cuisines and techniques, and hone his culinary craft in kitchens of the world.

He moved east to Sydney, now immersed in the melting pot of contemporary Australian food culture, working the lines with an array of fine young talent and learning from an experienced ‘old brigade’. Another four years cooking in kitchens from the Rocks to Rose Bay to the Snowy Mountains to Bondi Beach, and Matt was armed with the experience and growing talent to feed his hunger for more adventure and the Mediterranean food he loved so much.

Opportunity took him to France and the shores of Nice where he started working as a private chef on luxury yachts.
“ It was like a dream being able to work and sail on the ocean. Endless budgets, amazing fresh markets, state of the art galleys and the freedom to cook pretty much what I wanted. You work on your own all day but you’re talking, breathing and eating food with your contemporaries whenever you get back to land.”

Matt continued cooking and eating his way through France, Italy, Spain and Greece. Then west to the Caribbean islands and Americas East Coast, jumping off and on boats and working summers at estates in the Hamptons. Keeping his palate fresh, eating the best New York and L.A has to offer and gaining inspiration by sourcing the freshest seasonal ingredients, Matt’s time cooking in the U.S has been pivotal in the culmination of his epicurean talents and healthy living.

Moving back to Western Australia with his American wife in 2012, Matt worked as the Head Chef at Elba Cottesloe, designing a tapas style menu in Western Suburbs chic before being offered an opportunity to open a new restaurant in Fremantle. Public and Co opened in September 2013 to glowing reviews and was voted best new restaurant on
Urban Spoon.

After two years in Fremantle, Matt and his wife decided to make the move back south to be closer to family, friends and the lifestyle that is blessed upon all in the Margaret River region. Here the opportunity was presented to take on the Head Chef position at the enchanting Rivendell Estate restaurant, with a charter to develop and cook the best ‘winery cuisine’ in the region.

Say’s Matt “Rivendell has the most relaxed and charming natural vibe, and it is a pleasure to work in the grounds that I enjoyed as both a kid and an adult. I want our food to reflect that. Unpretentious but imaginative and creatively featuring the very finest and freshest local produce enhanced by the kitchens technique, passion and experience”

Welcome to “Le restaurant enchanté” at Rivendell.



Rivendell Winter Trading Hours

 - Thursday-Monday 10-4

 - Dinner friday and Saturday 6pm

 - Breakfast Saturday and Sunday 10-11:30

 - Sunday sesh 4-7pm


 Bookings essential.

We are located 1172 Wildwood Road Yallingup, WA 6281.

Phone Restaurant: +61 8 9755 2899

Email: info@rivendellwinery.com.au