Introducing our New Head Chef Michael Talbott and Locally Sourced, Seasonal Produce Philosophy

The new direction for the Vineyard Kitchen will hero seasonal ingredients, sourced from local growers and farmers, to complement the estate grown wines by Clairault Streicker.

Working with considered produce and cooking with restraint, Michael’s dishes are textural, balanced in flavour and beautifully presented.

Michael’s vision of minimising waste and working with growers and producers that share the philosophy of respecting and caring for the land will form an important part of Clairault Streicker’s sustainability journey.

Michael is excited to work within the small Clairault Streicker team on a concise and changing menu.

“The menu will be changed regularly to make the most of seasonal produce from the region, and greater Western Australia,” he said.

Born and raised in the UK, Michael began his career at the age of 18 at a boutique hotel and restaurant on the river Thames, before moving to Australia in 2008. Drawn to the country lifestyle, he moved to the south west with his young family.

The new menu by Head Chef Michael Talbott is now available.

About the Clairault Streicker
Vineyard Kitchen & Cellar Door

Tucked under towering Marri trees, the Clairault Streicker Cellar Door & Vineyard Kitchen overlooks native bushland, luscious lawn and almost 50 year old vines.

The Vineyard Kitchen has a ‘from-scratch’ ethos with fresh sourdough bread baked daily and House Made produce range.

The intimate 30 seater venue is open Wednesdays – Sundays from 11am – 4pm. Guests are encouraged to book a table and stay the entire afternoon.

Choose the 3 course Long Lunch at $70 per person which includes your choice of entrée, main and dessert, or go ala carte.

Soak in the surroundings from the lawn with the Vineyard Picnic which includes dishes from the seasonal menu, picnic basket and blanket for $95 for 2.