Lot 80. is housed in a historically stone and timber building built by local farmers and craftsmen. Lot 80. features Italian, French, Spanish and Australian inspired tasting and shared menus that celebrate the seasonal bounty of South Western Australia.
Lot 80. was the dream of Ron Wise and two passionate Chefs, Brad Lamb and Steve Chapman, who have a dream of doing something different from the norm and creating a venue that is truly unique. Set amongst natural Australian bush, the Leeuwin-Naturaliste National Park, Lot 80.backs onto the pristine beaches of Eagle Bay and features large outdoor decking and grassed areas overlooking large dams, thus creating a venue with great diversity and functionality.
The Lot 80. kitchen reinterprets the bounty of the surrounding areas, exploring an ingredient-driven cuisine that begins in the rediscovery of heirloom products and redefines what it means to cook and eat in the South West.
Starting with a larder of ingredients from the South West, our Chef creates menus throughout the day, responding to what local purveyors are supplying the kitchen at any given moment. The entrance beckons with a rustic wall of firewood to fuel the wood-fired oven and a large chalkboard listing artisan products currently provisioning the kitchen, but like the décor that inhabits the historic building, the food is modern in style and interpretation.
At Lot 80. our goal is to use local ingredients where possible. The wines are some of the best the region has to offer: With local winemakers on hand that produce our own label as well as beer and cider brewed for us we can offer something unique to locals and the traveler alike.