Wine Selection

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To say that Must Margaret River is wine centric is almost an understatement. Bottles of wine snake around the walls and large suspended wine racks create divisions in a warm and moody space. On one side, a bar laden with every type of high quality wine and spirit imaginable and the other, a bistro true to its roots – timeless, classic and comfortable. Upstairs there are four well appointed and spacious suites to rest your weary head.

Open from 12 noon til late – lunch and dinner, seven nights a week, Must Margaret River is a place to drop in for an impromptu glass of wine with friends, a snack at the bar, or a meal in the bistro. Or just arrive and let us help with the tough decisions.

winebar

A wine list that boasts an A – Z of Margaret River producers and a careful selection from Australia and around the world. In keeping with the Must's ethic, many are poured by the glass and sommeliers are on hand to assist you with your choice. The list is skilfully devised and includes rare, unusual and prestigious wines sourced by Somier Sam Badger and specialist wine consultant Paul McArdle.

There's every spirit you would hope to find in a distinguished bar, including Sherries, Brandies, Armagnac, Absinthe, Vodkas, Rums and Tequilas, international beers and a crafty little cocktail list. Open from 12 noon til late.

bistro

Chef Russell Blaikie oversees the menu development and Head Chef Rick Hudsen leads the kitchen team. A selection of Must's signature dishes are present with local produce driving the menu and daily specials. Many dishes are designed for sharing with a long communal table the centre piece of the Bistro.

The kitchen can be seen through a refrigerated meat aging cellar, where cuts are hung before they are drawn down and portioned for service. Dry aged beef, single farm sourced from Paul Omeehan's Butterfield property at the foot of the Stirling Ranges is a key feature. This aging process allows the meat to become more flavoursome, tender and moist and takes us back to a very traditional way of aging beef.

While Must is wonderful for meat lovers, the ocean and the earth are also great providers. Our suppliers are integral to helping us maintain our standards and it's their dedication to organic or at the least, clean and green practices that we are grateful for.

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