Welcome to Gnarabar Restaurant

Excellent food! Our table got Yallingup woodfired bread with olio bello and dukkah as starters and I had salt and pepper squid with thai chilli jam as an entree, the squid was deliciously tender, and the jam was a perfect side for it. For a main I had a vegetarian dish; eggplant lasagne with warm hommous and artischokes. It was all beautiful presented and tasted heavenly. For dessert me and my boyfriend had the special which was a sharing plate for two with peppermint ice cream, sticky date pudding, apple crumble, creme brulee and one more that I can't remember. Fantastic! We were a group of ten people, and all were very satisfied with their choices.

Very good service, albeit a bit slow to bring us our drinks. We had one waiter for the night, polite and smiling. Only minus was the wait for drinks and a bit on the food as well, despite there not being many customers.

Nice interiour design, a bit too sterile perhaps? But I guess that is up to one's personal taste. Not too loud, and everything was clean and spotless.

Joy food, good service, nice local wines! Only downside was the wait, but it wasn't much at all. I'll definitely come back.

What a wonderful experience. I highly recommend the Gnarabar. The food was amazing. My friend and I chose the Tapas menu and just sat back and savoured every mouthful. The deserts were wicked. We could not choose between the Chocolate cake, Creme Brulee and the Apple/Rhubarb crumble so we shared all three.

The staff were brilliant. Very friendly and happily explained anything on the menu that needed clarification (we had never tried Tapas before).

Pricing was reasonable. On par with any good restaurant in Perth.

This is my second review for this place, so I'll try to keep it simple.

It was a busy night in the Gnarabar but this didn't affect the service.

We ordered a bottle of Voyager Semillon Blanc Sauvignon for the evening - perfect. As I've said before, the wine list for this place is extensive and most of the wine is priced below $40.

For starters we shared the Yallingup woodfired bread with olives and chorizo and the entree serving of pan-fried gnocchi with asparagus, cherry tomatoes and mushrooms. There was more to the sauce than that but that is what I can remember. All of this was delicious and the right amount of food.

For mains I chose the lamb rump with eggplant bake off the extensive specials board. My husband chose the pork schnitzel. All the food arrived hot - so fresh - and for the first time in my life, I've noticed that all the accompanying bits and pieces (eggplant bake, asparagus etc) really matched perfectly with the lamb.

We decided that we had to attempt dessert after the pure bliss of main course, so I chose the rhubarb and apple crumble with homemade icecream and a vanilla cream sauce and my husband went for the chocolate and whiskey cake with a glass of cognac. Both were sensational.

I don't have enough adjectives for this place. The food is superb, the prices are great for food of this quality (it came to just under $200 for us two, including wine and cocktails we had before dinner) and the service is friendly and professional.

Great Restaurant, flawless in every department!

Despite the fact that Margaret River was completely booked out from every B&B, chalet, hotel room to restaurant table (due to the xmas holiday peak) this place delivered.

Even with the predicament of changing there menu and with reduced choices of meals every thing was fantastic, the wait and kitchen staff endeavoured to please.

Meals were fashionable, but most importantly value for buck and very tasty, focusing flavours on local produce, and pairing them with local wine.

Its good to see a place with enough staff to allow things to run smoothly (although staff are becoming harder to find).

Next time you head down to Margaret River strive to stop in for a meal and a glass of Margaret's famous wines, defiantly recommended.

Man!! What a feed. Popped in on a Monday night after hearing about the steak from a fellow surfer out in the water. AJ instantly made me feel at home as did the open fire. Couple of crownies, a perfectly cooked (thanks chef) medium rare, tender steak. Fresh veg. Have to eat that with steak to stay healthy they tell me. Could have fallen asleep on the couch but had to cruise. Going back with the chick on Saturday night. Good place to take her to impress. I'm sure she will be. Thanks crew.

Looking for somewhere to go on a very cold and windy Monday night, the Gnarabar and Grill was recommended to us by someone who worked there. It had only been open for about two days when we went, so we were interested to see what it was like.

It isn't a huge place and the decor is stylish yet simple which adds to the cosiness and comfort of the place.

The wine list is extensive and superb, which one would expect from the region's restaurants and we chose a bottle of Cullens Ellen Bussell Red to share.

We started off with delicious Yallingup bread and olive oil - my husband had the whitebait with aioli (perfectly crisped!).

For mains, I had the rare dilemma of not being able to choose between 3 or 4 dishes. In the end I chose the lamb shank on mash with venison chorizo and Persian fetta. When the food came out I thought the serving size was a bit on the small size, but it turns out it was just perfect - I finished everything on my plate and still had room for dessert!

For dessert I chose the hazelnut pannacotta with brownie. It was just incredible! The brownie was the best I've tasted.

We talked to the guy who owns the restaurant and found out that he had come over here from Melbourne and brought his chef with him - she's only 20 and she was his apprentice. We met the chef and thanked her for the amazing food.

I'm sorry this review is so long - so if you're still reading that's a good thing. I'll sum it up by saying: in a week of dining out in the south west, this was the standout place for extremely high quality food and exquisite desserts at fairly decent prices. The attention to detail and the care they take is evident in the service and food.