Voyager Estate welcomes Travis Crane to the fold as new Head Chef at its acclaimed restaurant.

Travis's career has traversed kitchens across Australia and the world, and he joins the Voyager team from his most recent role as Executive Chef at remote luxury accommodation Finniss River Lodge in the Northern Territory. Prior to that, Travis was Executive Chef of Brisbane's City Winery restaurants.

Travis will continue the wine-led vision of Voyager's award-winning restaurant, with menus that capture the essence of the unique land and region, as well as shine a spotlight on Margaret River’s small-scale, ethical and sustainable producers. This approach aligns wholly with Travis's deep passion for provenance-focused cooking, ignited by his time at Belgium’s Michelin-starred restaurant In De Wulf and continued through his work at The Barrelroom and Larder at Ballandean Estate in Queensland.

“My philosophy is to source thoughtfully, prepare simply, cook respectfully and present beautifully,” says Crane. “Joining Voyager Estate as Head Chef gives me the opportunity to create food that tells the story of our region and what we believe in, and present guests with a more sustainable way to eat. I am also excited to work with Sommelier Claire Tonon and the Voyager winemaking team to create dishes that showcase their stunning wines.”

The Voyager Estate restaurant offers immersive, wine-led degustation experiences, set against a backdrop of lush gardens and rolling lawns, all ringed by organically-farmed vineyards and majestic Marri trees beyond. Changing with the seasons in the vineyard, dishes showcase the freshest ingredients from favoured local farmers and producers, with chef and sommelier working closely together to create flavour pairings that provide a sense of place in Margaret River.

The restaurant is open from 11.30am, Wednesday to Sunday. Reservations are essential.

Book HERE