Chef-Owner Amy Hamilton’s riff on the meeting of French and Vietnamese food has become a reason to travel. Take the four and a half hour drive from Perth in the knowledge that at the end of the drive there’ll be loaded fries, chilli crab and garlic noodles and fried brussel sprouts, the likes of which will leave you wondering how you’ve lived without them. Throw in a bar offering from bartender come front of house manager Keryn Giles and you may not take the return trip home. 162 Stirling Terrace, Albany, libertealbany.com.au

Sophie Zalokar’s Foragers Field Kitchen and Cooking School is a true culinary getaway. Deep in the Southern Forests region, you’re looking at just a three and a half hour drive to truly transport you away from city life. On site luxury chalets are the way to go when booking into one of the Field Kitchen’s dinner events held throughout the year. Zalokar trained with Maggie Beer in her native Barossa Valley before spreading her wings and has since become one of WA’s favourite chefs. The Field Kitchen dinners seat 50 in an intimate rustic setting. Drawing upon the best produce of the region, famed for everything from black truffle to avocado and apples, this is true farm to table. 1 Roberts Rd Pemberton, foragers.com.au

A relative new comer to the Great Southern culinary scene Stompd is the wine bar come restaurant that every regional town should have. It’s relatively basic, with a chalkboard menu of just a few items each night of sharing charcuterie plates, Umbrain flatbreads and hearty pasta dishes. A clientele made up of many of the regions best winemakers says something about this fledgling enterprise. Our advice is to get in early doors, graze the menu and the wine list. 3/27 Strickland St, Denmark

Under chef Brendan Pratt, the restaurant at Vasse Felix has opened a new chapter in its already illustrious history. He’s using the best of the Margaret River region’s produce, like Arkady lamb rubbed with shio koji and dry aged, with a mix of modern technique. However Pratt is letting his ingredients do the talking. Take a moment to enjoy the surrounds at one the regions founding wineries, take in the art gallery and not forgetting to dive into the wine list. Caves Rd & Tom Cullity Dr, Margaret River, www.vassefelix.com.au

Blair and Renee Allen had a good thing going at local eatery Piari & Co. They’d pull the out of town crowd and locals alike. The sale of that business and the jump to Amelia Park Restaurant, purpose built just off Caves Road, could have been a stretch too far, but they’ve replicated the magic albeit on a grander scale. It’s fine dining meets comfort, with a menu that celebrates its rural setting. A table overlooking the vines is recommended, as is a stroll to the cellar door, with one of the most impressives builds of recent years. 3857 Caves Road, Wilyabrup, ameliaparkrestaurant.com.au

Since relocating from Melbourne, head chef Seth James has been weighed down with accolades out West, such is the strength of his culinary vision. A one-time sous chef at Melbourne’s Cumulus Inc. he hasn’t let his regional location stifle the creativity. A degustation experience as fine as any other in the region awaits, with one of the best vineyard views in the region. While dego isn’t for everyone, the introduction of an approachable a la carte menu is as worthy of praise. 7 Brash Rd, Yallingup, willsdomain.com.au

Evan Hayter is a chef that other chefs talk about; in only good terms. The head chef at Arimia, is having a real go at sustainability, in line with the wineries goal to be light in its footprint. Trout and pork raised on the property is key to this, as is using the extensive vegetable garden at his disposal, and the chooks roaming the gardens. Hayter is a chef to watch and Arimia should be high on your list when exploring Margaret River. 242 Quininup Rd, Wilyabrup, arimia.com.au

Miki Nagai has cultivated a legion of fans for his compact Japanese diner just off the main drag in Margaret River. It’s a must visit for out of towners in the know and locals alike, who flock to Miki’s for on-point tempura dishes and his take on Japan meets Margaret River. The local tip is to book for the late sitting, sit up at the counter and watch Miki at work. 131 Bussell Hwy, Margaret River

Opened early in 2018, Yarri is the much-awaited restaurant from former Vasse Felix chef Aaron Carr. Having spent over twenty years at Vasse Felix, Carr raised the Wilyabrup based restaurant on the national stage. With Yarri, Carr partners with the owners of boutique winery Snake + Herring for his next culinary step and the continuation of his pared back modern Australian approach. While fans of the dego won’t be disappointed, Yarri offers laid back dining and drinking in keeping with its Dunsborough locale. Cyrillean Way, Dunsborough, facebook.com/yarrirestaurant

A restaurant with rooms is always a plus for those who want to indulge without a drive home. Cape Lodge is one of Margaret River’s most well regarded boutique hotels, with a restaurant to match. Executive Chef Tony Howell returned to the Lodge in 2017 after previous stints at Aravina Estate and the Margaret River Hospitality Group. It’s here however that Howell made his name and with him back at the helm it is true destination dining. 3341 Caves Rd, Yallingup, capelodge.com.au