Head chef Malcolm Chow, formerly at top Australian restaurants Vue de Monde in Melbourne and Tetsuya’s in Sydney and Tetsuya’s in Sydney, leads the team at The Studio Bistro, which is set in the gardens of Yallingup.
Chow’s cuisine at Studio is a range of stylish updates of bistro classics, with top-quality steaks sitting alongside more complex dishes such as truffle custard, beetroot, buffalo mozzarella, frieze, and Pedro Ximenez dressing.
The wine list complements the cuisine perfectly, a neatly assembled arrangement of top-class modern and classic Australian producers and fine wines and emerging stars from around the world.
It’s a list that features fine Australian Chardonnays such as Cullen Kevin John alongside top-flight Alsace Riesling from Josmeyer, and which has a run of impressive Australian Shirazes and Rhône blends joined by Culumella by Eben Sadie in South Africa.
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