From the private lake and the acres of manicured gardens, to the exquisitely appointed rooms, Cape Lodge is an exercise in luxury. Rounding out the luxe package is the hotel's restaurant, Lakeside, which leans out over the water. The restaurant is reserved for guests, though if bookings are light on the day they might be able to squeeze you in.
In the kitchen, chef Tony Howell (who has been with the Lodge for more than a decade) serves up a contemporary menu using predominantly local south-west produce. His menu changes daily but might include such dishes as Abrolhos scallops with prawn tian and crispy speck; or master stock-poached prawns with jasmine rice and Asian greens.
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