Testimonials

Hi Glenda

We just wanted to say a huge thank you for all your help in the lead up to our wedding and of course the night. Everything ran smoothly and we had an absolutely amazing day/night we couldn’t ask for more.

We had nearly every person tell us how beautiful the food was and how much they loved the drink selections and of course the venue so thank you.

Anyway thank you again from the bottom of our hearts for all your help.

Eternally grateful

 

pemberton marron, tasmanian salmon, cook bay barramundi, goats cheese macadamia crumble, citrus dressing, seafood pasta, north west prawns, mussels
chilli garlic pesto, venison chorizo, roma tomato spinach, shaved grana padano, duck leg confit, slow-cooked In master stock, braised red cabbage, wilted tatsoi, ponsu sauce, pumpkin puree, sous-vide pear, confit baby carrot, brussels sprouts, blackcurrant jus, harvey beef fillet, baba-ganouch, blistered cherry tomato, field mushroom, shiraz Jus, potato gnocchi, kale pesto, spanish onion, roma tomato shaved grana padano, arancini balls, truffle flavoured cauliflower puree, wild greens, shaved grana padano, sides and salads, garlic bread, freshly baked french stick, royal blue potato wedges, sour cream, sweet chilli, green asparagus, EVOO, spinach and roast pumpkin salad, feta, pine nuts, shaved prosciutto, honey mustard dressing, caesar salad

Margs and Pete31 January 2015

Dear Glenda & Francois,

Just a note to say a huge thank to you both & to the staff at Flutes Restaurant, for making our wedding day memorable.

Your patience and professionalism ensured that our wedding day was a smooth and stress free one! We have such lovely memories of Brookland Valley & it will always remain a very special place for us.

Thank you again for all your help & support with our wedding. We look forward to visiting soon.

 

coconut and lime pannacotta, lavender and honey semi freddo, orange sponge, candied nuts, adelaide hills triple cream brie, queso manchego , queso azul de los picos de europa, homemade nutty wafer, honeyed apricots, dried fruit and nut log, port flavored quince jelly , quince paste, coffee, flat white, cappuccino, latte, long black, espresso, short macchiato, long macchiato, mocha, hot chocolate, affogato, espresso martini, citrus sencha, bolero, marco polo, vanilla, monk’s blend, liqueur , baileys, cointreau, frangelico, galliano, black sambuca, grand marnier, kahlua, tia maria, kilnkawooka chilli mussels, herbs marinated chicken breast, duck leg confit, asiago cheese, coconut and lime pannacotta, ferguson valley chicken tenderloins, wild kimberley barramundi

Dawn & Paul Atkinson6th December 2014

Dear Glenda,

A huge thank you to you and your wonderful team for being a part of our special day.

Thank you for continually working with us and for helping to create such amazing and unforgettable memories.

It truly was the best day of our lives and we loved every minute of it!

 

pine nuts, shaved prosciutto, honey mustard dressing, caesar salad, cos lettuce, creamy garlic dressing, croutons, anchovy, caesar salad with garlic prawns, petit desserts, passionfruit terrine, blood orange sorbet, almond and cinnamon sugar, orange yoghurt cream, green tea, lime and ginger jelly, honey comb, short macchiato, long macchiato, mocha, hot chocolate, affogato, espresso martini, citrus sencha, bolerovmarco polo, vanilla, monk’s blend, liqueur coffee, baileys, cointreau, frangelico, galliano, black sambuca, grand marnier, kahlua, tia maria

Corrine + Andrew Salanki29 November 2014

Hello Glenda,

A Massive thank you and the staff at Flutes cos such a wonderful reception! It was flawless and the staff
did not miss a beat. I cannot thank you enough :)

Again, thank you so much. It was an absolute pleasure to work with you to create this amazing evening. I
cannot speak highly enough of all the Flutes staff. Service, food, everything – just perfect. Please
pass on my thank you to all involved :)

 

natural oysters, seafood gratin, smoked salmon, crispy whitebait, soba noodle salad with japanese style squid, chilli prawn, pickled sardines with potato salad, cuttlefish & scallop salad, grilled barramundi, roasted eggplant, wilted spinach, chilli vinaigrette, amelia park lamb loin, mediterranean crush, goats cheese macadamia crumble, citrus dressing, seafood pasta, north west prawns, mussels, chilli garlic pesto, venison chorizo, roma tomato spinach, shaved grana padano, duck leg confit, slow-cooked In master stock, field mushroom, shiraz Jus, potato gnocchi, kale pesto, spanish onion, roma tomato shaved grana padano, arancini balls, truffle flavoured cauliflower puree, wild greens, shaved grana padano

Kristy & Shaun15 November 2014

Glenda

Me & Ryan would like to thank you and flutes for an amazing day!
You did a fantastic job! We could not be happier with the service and the staff were fantastic.
The food was amazing!!

Thank you so much for the pics and when we both get down from the clouds we will send you some pics of us.

 

candied nuts, adelaide hills triple cream brie, queso manchego , queso azul de los picos de europa, homemade nutty wafer, honeyed apricots, dried fruit and nut log, port flavored quince jelly , quince paste, coffee, flat white, cappuccino, latte, long black, espresso, short macchiato, long macchiato, mocha, hot chocolate, affogato, espresso martini, citrus sencha, bolero, marco polo, vanilla, monk’s blend, liqueur coffee, baileys, cointreau, frangelico, galliano, black sambuca, grand marnier, kahlua, tia maria, kilnkawooka chilli mussels, herbs marinated chicken breast, duck leg confit, asiago cheese, coconut and lime pannacotta, ferguson valley chicken tenderloins, wild kimberley barramundi

Kelly & Ryan

Hi Glenda,

thank you so much it was like a dream, I do have some beautiful photos so I will email them to you.
Thanks again to Chef and all the staff at Flutes. We will be down again for sure.

 

magical surrounds, superb cuisine, magnificent wines, weddings margaret river, restaurant, exotic mix, weddings and functions, potage du jour, soup, potage du jour soup, creamy carrot soup, goat cheese and fresh chives, french baguette, flutes dip , warm turkish , pumpkin and cashew dip, EVOO with balsamic, marinated olives & flutes homemade , charcuterie Plate, enison terrine with green tomato chutney, pork rillette with beetroot relish, duck liver parfait, cured ham, salami, smoked ham, mallorca , toasted baguette, red cabbage & pickled vegetables, seafood plate, natural oysters, seafood gratin, smoked salmon, crispy whitebait, soba noodle salad with japanese style squid, chilli prawn, pickled sardines with potato salad, cuttlefish & scallop salad, grilled barramundi, roasted , wilted spinach, chilli vinaigrette, amelia park lamb loin, mediterranean crush, shiraz jus, broccolini, flutes Gourmandise, japanoise biscuit, chocolate macadamia , honey mousse, house made mixed berries marshmallow, burnt caramel ice cream, seafood taste plate, gourmet seafood, chinese style duck & mushroom spring rolls, chilli jam coriander lime dipping sauce , vanilla flavoured apple puree, grapefruit segments, rhubarb glaze

Sharri and Matt xx9 November 2014

Thank you Glenda!!
Thank you so much for everything, you were amazing and we love every minute we were at Flutes.”
When we get our photos I will send you some 😉
Once again, thank you so much for looking after us:)
Cheers

 

venison chorizo, roma tomato spinach, shaved grana padano, duck leg confit, slow-cooked In master stock, braised red cabbage, wilted tatsoi, ponsu sauce, pumpkin puree, sous-vide pear, confit baby carrot, brussels sprouts, blackcurrant jus, harvey beef fillet, baba-ganouch, blistered cherry tomato, field mushroom, shiraz Jus, potato gnocchi, kale pesto, spanish onion, roma tomato shaved grana padano, arancini balls, truffle flavoured cauliflower puree, wild greens, shaved grana padano, sides and salads, garlic bread, freshly baked french stick, royal blue potato wedges, sour cream, sweet chilli, green asparagus, EVOO, spinach and roast pumpkin salad

Bruna & Ian31 October 2014

To everyone at Flutes,

Thank you very much for hosting our reception. It was a perfect evening with great atmosphere and excellent food and drink.

Also, thank you very much for riving us back to our accommodation when our taxi didn’t turn up at the end of the night.

 

blood orange sorbet, almond and cinnamon sugar, orange yoghurt cream, green tea, lime and ginger jelly, honey comb, coconut and lime pannacotta, lavender and honey semi freddo, orange sponge, candied nuts, adelaide hills triple cream brie, queso manchego , queso azul de los picos de europa, homemade nutty wafer, honeyed apricots, dried fruit and nut log, port flavored quince jelly , quince paste, coffee, flat white, cappuccino, latte, long black, espresso, short macchiato, long macchiato, mocha, hot chocolate, affogato, espresso martini, citrus sencha, bolero, marco polo, vanilla, monk’s blend, liqueur coffee, baileys, cointreau, frangelico, galliano, black sambuca, grand marnier, kahlua, tia maria, kilnkawooka chilli mussels, herbs marinated chicken breast, duck leg confit, asiago cheese

Kim & Mickey29 October 2014

Hi Glenda

Thank you very much to you and your team we had so many comments about
how amazing the food was, you guys pulled together the perfect wedding for us.

 

port flavored quince jelly, quince paste, coffee, flat white, cappuccino, latte, long black, espresso, short macchiato, long macchiato, mocha, Brookland Valley Vineyard, Wedding venue, Weddings venue, flutes escape, Brookland Valley, Wilyabrup Brook, exotic mix, weddings and functions, potage du jour, soup, potage du jour soup, creamy carrot soup, goat cheese and fresh chives, french baguette, flutes dip plate, warm turkish bread, pumpkin and cashew dip, EVOO with balsamic

Kristy & Damien20 October 2014

Thanks so much Glenda, we had the best day! You and your staff were fantastic
and we were so glad the weather held out for us! We couldn’t be happier.

 

chilli vinaigrette, amelia park lamb loin, mediterranean crush, shiraz jus, broccolini, flutes Gourmandise, japanoise biscuit, chocolate macadamia tartlet, venison chorizo, roma tomato spinach, shaved grana padano, duck leg confit, slow-cooked In master stock, braised red cabbage, wilted tatsoi
ponsu sauce, truffle flavoured cauliflower puree, wild greens, shaved grana padano, sides and salads, garlic bread, freshly baked french stick, royal blue potato wedges, blood orange sorbet, almond and cinnamon sugar, orange yoghurt cream, green tea, lime and ginger jelly, honey comb, coconut and lime pannacotta, lavender and honey semi freddo, orange sponge, candied nuts

Jade & Jarrad18 October 2014
Set in the beautiful natural surrounds of Brookland Valley Vineyard, Flutes Restaurant offers innovative menus, impeccable service and a relaxed, friendly atmosphere.Dining at Flutes involves a menu that continually changes in order to take advantage of the fresh local produce.Flutes Escape TestimonialsChef Proprietor Francois Morvan brings a curious blend of French background and the quasi-tropical nature of Broome to the premier wine-growing region of Margaret River.

The focus of Flutes has always been the provision of good food, good wine, and a relaxed ambience.

We are confident of offering great food, great wine courtesy of Brookland Valley Vineyard, and friendly, knowledgeable service to our international and domestic clientele.

Flutes Restaurant is open 7 days a week from 11am for Morning Tea, 12 Midday for Lunch.
Kitchen closes at 3.30pm. Gluten free options available!

Will open for dinner for 10 or more people, bookings essential. (Exclusive hire fee applies)
Set in the beautiful natural surrounds of Brookland Valley Vineyard, Flutes Restaurant offers innovative menus, impeccable service and a relaxed, friendly atmosphere.Dining at Flutes involves a menu that continually changes in order to take advantage of the fresh local produce.Flutes Escape Testimonials

Chef Proprietor Francois Morvan brings a curious blend of French background and the quasi-tropical nature of Broome to the premier wine-growing region of Margaret River.

The focus of Flutes has always been the provision of good food, good wine, and a relaxed ambience.

We are confident of offering great food, great wine courtesy of Brookland Valley Vineyard, and friendly, knowledgeable service to our international and domestic clientele.

Flutes Restaurant is open 7 days a week from 11am for Morning Tea, 12 Midday for Lunch.
Kitchen closes at 3.30pm. Gluten free options available!

Will open for dinner for 10 or more people, bookings essential. (Exclusive hire fee applies)