Welcome to ‘Through the Waves’, the official travel blog of Pullman Bunker Bay Resort. Read about resort news, upcoming events and seasonal activities taking place in the beautiful Margaret River Region.
The winners for the best restaurants in Perth and Western Australia have been announced at the 2019 Kleenheat Gold Plate Awards.
After months of judging and critique, Other Side of the Moon Restaurant and Bar is thrilled to have been announced the Gold Plate winner in the 'Fresh Produce' category, sponsored by Buy West Eat Best.
Other Side of the Moon was also a Finalist in the 'Formal Contemporary' dining category.
The Gold Plate Awards are a highly recognised annual hospitality awards program which acknowledges the outstanding quality and service provided by restaurants and bars in Perth and regional Western Australia, with the 2019 winners announced at a gala dinner on 25 November in Perth.
Pullman Bunker Bay Resort General Manager, Leighton Yates, said he was thrilled with the win.
“The Gold Plate awards are truly prestigious and we are especially thrilled to win the 'Fresh Produce' category," Mr Yates said.
"This achievement is testament to our dedicated food and beverage team who take pride in letting the Margaret River Region's outstanding local produce be the star of the show."
"At Other Side of the Moon we focus on the three main ingredients which turn a ‘great’ restaurant a ‘fantastic’ restaurant - the service, the ambience and the food. We look forward to continuing our focus on bringing the Margaret River Region's outstanding, unique and indigenous local flavours to life."
About Other Side of the Moon Restaurant & Bar
Aptly named after the nearby Other Side of the Moon surf break - a magical place where you can watch the moon rise and set over the ocean - the heart and soul Other Side of the Moon Restaurant and Bar is the array of fresh, locally sourced produce featured proudly on its modern Australian menu.
Starring a who's who of the Margaret River's local best, the menu pays homage to indigenous ingredients that flourish in Bunker Bay during the Wardandi six seasons. Indulge in succulent, locally bred Big Red pork belly and marbled wagyu beef, Denmark mushrooms, foraged herbs, Manjimup truffle oil, Cambray pecorino and native pepper berry... just to name a few. Plan your visit or book a table.
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