When Iron Chef Australia winner Herb Faust took over the contract to run the cafe at the Swan Valley’s 180-year-old Houghton Winery in 2017, he was determined to steer clear from generic food.

The current menu has little in common with the one Faust inherited. Expect distinctly un-cafe dishes such as savoury churros with jamon, caramelised pear and Cambray blue cheese; Margaret River wagyu with green mango, crisp fish and hot and sour sauce, and fritters of queso Mahon (a Spanish cows cheese) with charred corn, avocado and jalapeno mojo.

On the dessert menu, the rose and chestnut features a curd made using verdelho juice pressed in the winery (the juice is also used in dressings). Dishes change seasonally but count on West Australian produce to feature prominently.

Picnic boxes are also available from the cafe. The entire grounds are licensed, so wine can be purchased at the cellar door and customers can set up camp under the old Jacarandas or Norfolk Pines to dine and drink.