Wayfinder Wines

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Wayfinder Wines Certified organic vineyard, winery and cellar door in Cowaramup. Cellar Door open daily for tastings, restaurant to follow. Small-scale, single-vineyard wines.

Also find us at our Wine Bar in Dunsborough, open into the evening.

This weekend at Wayfinder W**ery & Farm.A little something for everyone, whether you're stopping by for a glass, settlin...
16/10/2026

This weekend at Wayfinder W**ery & Farm.

A little something for everyone, whether you're stopping by for a glass, settling in for lunch or spending the afternoon on the lawn.

The Lawn | 11.30am–3pm
Relaxed garden-led plates, good w**e and plenty of room to settle in. Walk-ins welcome, no bookings needed. Kids menu available.

The Dining Room | 11.30am–3pm
Seasonal dining shaped by what's growing on the farm. Choose from our à la carte or tasting menu. Bookings recommended.

The Cellar Door | 10am–5pm
Explore our organically grown w**es with a guided tasting, or simply enjoy a glass overlooking the w**ery.

📍381 Brockman Road, Cowaramup.

Please note - Menus change with the seasons and what's ready to harvest.

Come for an hour, stay for the afternoon.

Spring is settling in across our 37 hectares of organically grown vines in Cowaramup. After the winter months, the vines...
16/10/2026

Spring is settling in across our 37 hectares of organically grown vines in Cowaramup. After the winter months, the vines have woken up, with the first signs of new growth marking the start of another growing season.

The first few plates set the tone.Fermented root vegetable bread with sheep’s milk butter. Garden vegetables and fresh c...
06/10/2026

The first few plates set the tone.

Fermented root vegetable bread with sheep’s milk butter. Garden vegetables and fresh cottage cheese. Calabrian anchovy toast with pickled and salted anchovy, and bagna cauda.

There’s a sense of place to the way Brendan and the team have designed the menu. What’s coming out of the garden, what’s being made in the w**ery, what’s in season and what local producers have at their best all come into the thinking before a dish takes shape.

The result is an à la carte menu that feels closely tied to where we are and what’s happening around us.

Jerusalem artichoke mille-feuille with Chardonnay lees caramel.Lees are the spent yeast left after fermentation, often n...
02/10/2026

Jerusalem artichoke mille-feuille with Chardonnay lees caramel.

Lees are the spent yeast left after fermentation, often noted by our w**emakers for their lovely toasty aroma. Brendan has taken that idea into the kitchen, using Chardonnay lees to make the caramel that finishes the dish.

A nice meeting point between the garden, kitchen and w**ery, and the final dish on our current tasting menu.

Our menus change regularly with the garden and the season. Dishes pictured may not always be available.

Farm Manager Chris Burley on his morning round...
01/10/2026

Farm Manager Chris Burley on his morning round...

The w**ery follows a natural progression. Fruit arrives upstairs, moves into the fermentation spaces below, then continu...
30/09/2026

The w**ery follows a natural progression. Fruit arrives upstairs, moves into the fermentation spaces below, then continues into the barrel cellar beneath the ground.⁠
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Each stage has been considered as part of one connected w**emaking journey.

An extra day to come and check out what we're all about. “The garden sets the menu. There’s produce growing 150 metres f...
28/09/2026

An extra day to come and check out what we're all about.

“The garden sets the menu. There’s produce growing 150 metres from the kitchen, and we’re getting it at its best possible point. The food’s meant to be delicious without being precious, easy to enjoy without overthinking, but with plenty there if you want to dig in.”

— Executive Chef Brendan Pratt

'The Lawn' is our outdoor, walk-in space for a glass of w**e and something to eat. For now, we’re keeping things simple ...
27/09/2026

'The Lawn' is our outdoor, walk-in space for a glass of w**e and something to eat. For now, we’re keeping things simple with a small snack menu of local meats, cheeses and something from the garden, designed to enjoy alongside our w**es by the glass or bottle. ⁠
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Bring the family and kick back. We're open all long weekend.⁠
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This is just the beginning for The Lawn. The menu will grow over time as we settle into the space.⁠
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No bookings needed. Just drop in, find a spot and stay awhile.

Open all King’s Birthday Long Weekend. Bookings recommended. ⁠⁠There are seasons of work behind every bottle of Wayfinde...
25/09/2026

Open all King’s Birthday Long Weekend. Bookings recommended. ⁠
⁠
There are seasons of work behind every bottle of Wayfinder. It’s why we designed our Cellar Door with a window directly into the working w**ery, so you can enjoy the w**es right where they’re made.⁠
⁠
Cellar Door -⁠
Open daily, 10am to 5pm.⁠
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The Dining Room -⁠
À la carte and tasting menu, Wednesday to Sunday, 11.30am to 3pm. Bookings recommended.⁠
⁠
The Lawn -⁠
A grazing menu from, Wednesday to Sunday, 11.30am to 3pm. Walk-ins only, outdoors and weather permitting.

Address

239 Naturaliste Terrace
Dunsborough, WA
6281

Opening Hours

Monday 10am - 5pm
Tuesday 10am - 5pm
Wednesday 10am - 5pm
Thursday 10am - 5pm
Friday 10am - 5pm
Saturday 10am - 5pm
Sunday 10am - 5pm

Telephone

+61897552291

Website

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