He’s collaborated with some of the world’s best chefs. Now, Iain Robertson is taking on the top role at Yallingup’s Cape Lodge.
The WA local enjoyed cooking from a young age and began working in kitchens when he was just 14. After completing his apprenticeship in Freemantle, Robertson took on jobs in notable fine dining establishments in Perth, before working in Italy.
Robertson has collaborated with the world’s best, including Joan Roca and Peter Gilmore.
“Their innovative ideas were inspiring. I learnt a new level of attention to detail, and it reinforced that using fresh seasonal produce is the key to beautiful food,” says Robertson.
Now, the chef is bringing this attention to detail and love of seasonal produce to Cape Lodge. The 22-room boutique hotel is set on 40-acres of parkland in the renowned Margaret River Wine Region.
Robertson moved to the South West region 20 years ago, and he’s worked across various winery restaurants including Clairault, Xanadu, and Cullens Wineries, allowing him to become embedded in the community and deeply knowledgeable of the local produce offering.
In December last year, the head chef role with Cape Lodge arose, and Robertson jumped on it. Cape Lodge Restaurant sources the region’s finest produce from local farms, the kitchen garden, and the nearby ocean.
“The ocean is a central focus to the South West region and features in our menu with fresh line caught fish from our local fisherman, beautiful octopus from Wedge Island and abalone from the Augusta region,” says Robertson.
“Our menu is seasonal, and the offerings are always changing, however currently my favourite dish is the summery Wedge Island octopus carpaccio with marigolds from the garden, lightly confit tomatoes, brushed with chamomile oil and midnight pearl potato millefeuille.”
The restaurant also features an expansive wine list from both local and worldwide producers.
“Promoting our wines from the region is always a priority and the sommelier always aims to complement and enhance the flavours of our seasonal dishes with selected wines,” says Robertson.
The chef points to the restaurant’s afternoon wine experience, which allows guests to sample four tasters with matched wines, or the five-course degustation with wine pairing as the best methods of sampling the region’s produce.
“I feel incredibly spoiled living in the South West region with its pristine coastline, unbelievable surf and being surrounded by forests and wineries. Furthermore, being able to work in a beautiful establishment such as Cape Lodge utilising the local produce the region has to offer is a privilege,” says the chef.
Fiveight Head of Hospitality Alan Ford said Robertson’s leadership will propel the estate’s culinary vision.
“With Roberston at the helm, we aim to create an unforgettable dining experience that speaks to both the heritage of this incredible region and the innovation that defines modern Australian cuisine. His expertise, creativity, and deep respect for local produce align perfectly with our culinary vision. We’re excited to see how he elevates the dining experience for our guests.”
