Ben is a renowned West Australian talent, who will bring his flair for French inspired modern cuisine to Aravina, creating an innovative menu aimed at showcasing the extensive range of fifteen (15) premium estate Wines.
Ben’s creativity and training in the art of French Cuisine along with his passion for locally sourced South West produce will ensure that Aravina offers a range of new and innovative dishes previously not seen in the Margaret River region.
“Our focus is on the very best of WA produce, from Wagin poultry, Pemberton marron and Margaret River venison. You’ll also see a consistent use of native and foraged ingredients throughout the menu with local macadamia, quandong, lemon myrtle to name a few.” Ben Day
Before his time at Aravina, Ben was sous chef at Vasse Felix before guiding another Margaret River winery restaurant, Knee Deep to receiving Two Chef Hats from the Australian Good Food and Travel Guide 2015 and Two Stars (17/20) from the West Australian Food Guide 2015.