Inn Mahogany Creek
Inn Mahogany Creek
4260 Great Eastern Hwy (Cnr Homestead Rd)
Mahogany Creek WA 6072
Phone: (08) 92951118
Going bush is a charming experience when you've got the Mahogany Inn on your itinerary. Words like "rustic" and "old-fashioned" might sound overused and bit cliched sometimes, but in this case they're the perfect words to describe this warm country residence, located just more than half an hour outside of Perth. This historic venue incorporates a mahogany-infused classic dining room (known as the Heritage Restaurant), a breezy gazebo, a luscious garden, a wine bar/tavern, and even some rooms if you're staying the night.
The authentic Devonshire teas are a hit with many, as are the distinctly Australian morsels on the main restaurant menu. The mostly gluten-free menu includes beef and ale pie; the Bushman's Platter of kangaroo fillet, camel fillet, venison fillet, buffalo fillet and more; and even Witchetty grubs, which can win you the prestigious "Mahogany Inn Witchetty Grub Challenge Certificate".
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Holiday Surcharge
- Holiday Notes : 10%
- Cost Entree Min : $6.50
- Cost Entree Max : $25.50
- Cost Main Min : $15.50
- Cost Main Max : $65.00
- Cost Dessert Min : $10.50
- Cost Dessert Max : $10.50
- Seats : 100
- Bookings Accept
- Bookings Essential
- Bookings Advisable
- Bookings Group
- Function Room Seats 1 : 80
- Alcohol Wine By Glass
- Alcohol Bar
- Cc Mastercard
- Cc Visa
- Cc Diners
- Pay Eftpos
- Menu Child
- Parking
- Wheelchair Access
- Outside Area
- Function Rooms
- Alcohol Licensed
- Date Modified : 2013-05-02 01:01:36
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

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