Lagoon Restaurant In Yallingup Is Doing Down South Dining Right

Words by Rebekah Barnett, all images via Lagoon.

Lagoon Yallingup takes its name from the actual lagoon it edges, just up from Smith’s Beach. A light, breezy interior strong on coastal vibes nods to the refined casual atmosphere of the locale, making Lagoon the spot to stop in for a long lunch, a boozy dinner, or a pre-surf coffee with the kids.

Owned and operated by chef Ben Jacob, Lagoon’s unfussy, yet elegant menu reflects Jacob’s experience at the helm of Wise Vineyard and Aravina Estate restaurants, whilst also celebrating south west produce and some of Jacob’s own family favourites.

Local seafood features large. Think Abrolhos Island scallops with cucumber and orange, Albany sardines with nduja and Esperance octopus with grapefruit marmalade. Vegetables are elevated with moreish combinations like truffle cauliflower cheese (served with a landslide of truffled bechamel) and half a seared head of broccoli with anchovies and balachaung (like Jacob’s grandmother used to make).

Like the tightly curated food menu, the drinks list highlights the best of the region, with a boutique selection of the South West’s leading beers and wines alongside some classic cocktails for good measure. The attentive waitstaff are full bottle on menu pairings, balancing relaxed friendliness with expert knowledge and great service. The kids are alright too, with a ‘groms’ menu covering kiddo classics like fish’n’chips, spag and pizza.

But wait, there’s more. Lagoon opens at 8am for brekky, with all bases covered. Avo toast (duh), Nutella pancakes with wattleseed, rhubarb pie porridge with date labneh, eggs on toast with saltbush dukkah or a garfish brekky burger. It’s all recognisable, but zhooshed to make it interesting enough to want to try everything at least once.

If you’re already in on the Lagoon action, well, you already know it’s worth another visit. If you haven’t been yet, this is the sign you’ve been waiting for.

Head to the Lagoon website for more info and to book now.