Other Side of the Moon Restaurant

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Kirsty M 01 March 2024

Amazing food, beautifully presented, fresh, full of flavour & as delicious as it looked. We enjoyed a Full Rack of Lamb, Beef Cheeks with Parsnip Puree, vegetables & hand cut chips for our main course. For dessert we enjoyed a Creme Brulee each. Service was stand out. A wonderful team of staff, unfortunately I don't remember all the names of the staff, but Juan & Harry particularly stood out for their warm friendly service. Lovely, relaxing atmosphere & we enjoyed a beautiful view from our table. We are looking forward to returning next time we are visiting the region.

Starring a who's who of the Margaret River's local best, the Other Side of the Moon Restaurant menu pays homage to local and indigenous ingredients that flourish in Bunker Bay during the Wardandi six seasons.

Indulge in succulent, locally bred Big Red pork belly and marbled wagyu beef, Denmark mushrooms, foraged herbs, Manjimup truffle oil, Cambray pecorino and native pepper berry - just to name a few! - complemented by decadent desserts from Pullman's Michelin-star experienced French Pastry Chef Romain Lassiaille.

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André Pauli 06 August 2023

It was a good experience in this restaurant. Staff was very helpful and friendly. Was my wife birthday and they offered a glass of champagne for us to celebrate. Crumbed Bocconcine as entree it's a must. Pork belly was perfect. Crispy and well served. Snapper was well cooked with capers and lentils was amazing. Highly recommend this place.

Starring a who's who of the Margaret River's local best, the Other Side of the Moon Restaurant menu pays homage to local and indigenous ingredients that flourish in Bunker Bay during the Wardandi six seasons.

Indulge in succulent, locally bred Big Red pork belly and marbled wagyu beef, Denmark mushrooms, foraged herbs, Manjimup truffle oil, Cambray pecorino and native pepper berry - just to name a few! - complemented by decadent desserts from Pullman's Michelin-star experienced French Pastry Chef Romain Lassiaille.

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Ken Adams 29 August 2022

Dined here as we were staying at Pullman bunker bay resort for our anniversary. Food was good but not great, however it was the service that really stood out. Staff were very attentive and when we complained about the Gnocchi being quite unpleasant (they were trying something new with it and using a new sauce) they quickly took measures to rectify the experience for us. Overall a good experience - we enjoyed the pork crackle and the steak but would steer clear of the gnocchi until they’ve fixed their recipe. Definitely not a bad option if you’re staying at the resort.

Starring a who's who of the Margaret River's local best, the Other Side of the Moon Restaurant menu pays homage to local and indigenous ingredients that flourish in Bunker Bay during the Wardandi six seasons.

Indulge in succulent, locally bred Big Red pork belly and marbled wagyu beef, Denmark mushrooms, foraged herbs, Manjimup truffle oil, Cambray pecorino and native pepper berry - just to name a few! - complemented by decadent desserts from Pullman's Michelin-star experienced French Pastry Chef Romain Lassiaille.

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JayJay Tatin 21 June 2023

Want to really give more star but I couldn’t really do, We went there on Thursday night for the family booked the table at 6pm. When we got there, We had to wait at the counter for more than 5 minutes until someone realised we were there. Ordered the food by 6:30pm. But the food wasn’t arrive until 8pm just after we made a big fussed as our kids were super hungry. When we asked the waitress about food, instead of find out what happen she asked us back and look surprised that we didn’t get the food. ( which very annoyed to us). She said she could offered us a drink, but at that time we just want to eat the food and go back to the room as it getting to late for kids bed time. The food finally came at the end, but the whole experience have already ruined the food. Maybe not good for the family dinner. As the food took too long to cook.

Starring a who's who of the Margaret River's local best, the Other Side of the Moon Restaurant menu pays homage to local and indigenous ingredients that flourish in Bunker Bay during the Wardandi six seasons.

Indulge in succulent, locally bred Big Red pork belly and marbled wagyu beef, Denmark mushrooms, foraged herbs, Manjimup truffle oil, Cambray pecorino and native pepper berry - just to name a few! - complemented by decadent desserts from Pullman's Michelin-star experienced French Pastry Chef Romain Lassiaille.