Enjoy three courses of homemade Sunday roast goodness by the fireplace!  

Lunch starts with soup of the day and bread rolls followed by the wood fired roast of the day and all the trimmings. For sweets, enjoy the chef's selection of hot and cold desserts and a tea and coffee station. 

Lunch is served from 12pm to 2pm. Adults are $38 per person, kids between 5 and 14 are $20 per person and kids under 5 eat free! Give us a call to make your booking on 9726 3012.

Breakfast is also available from 8am to 10am, and Devonshire teas until 4pm.

The carvery is available every Sunday until the end of September

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This dessert is perfect for these colder nights setting in. Make it at home or try it in our restraurant!

Service with cream or ice cream.   

Spiced Pear Cake

For Topping:
2 1/2 firm pears
1/4 cup unsalted butter
3/4 cup packed light brown sugar
For Cake:
2 1/2 cups plain flour
1 1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 cup molasses
1 cup boiling water
1/2 cup unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg, lightly beaten


Make Topping:

  1. Peel and core pears and cut each into 8 wedges.
  1. Melt butter in pan over moderate heat until foam subsides. Reduce heat to low, then sprinkle brown sugar over bottom of pan and cook, undisturbed, 3 minutes (not all sugar will be melted).
  1. Arrange pears decoratively in an oiled cake tin and pour sugar over pears.

Make Cake:

  1. Preheat oven to 180°C.
  1. Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl. Whisk together molasses and boiling water in a small bowl. Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes, then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth.
  1. Pour batter over topping in cake tin, spreading evenly and being careful not to disturb pears, and bake in middle of oven until a tester comes out clean, 40 to 50 minutes.
  1. Cool cake in tin on a rack 5 minutes. Run a thin knife around edge of tin, then invert a large plate with a lip over tin and, using pot holders to hold tin and plate tightly together, invert cake onto plate. Replace any pears that stick to skillet. Serve warm or at room temperature.





Enjoy a Christmas feast on Saturday the 1st of July. 

Sit down to a three course christmas buffet complete with Christmas tree, table decorations and Christmas crackers! The menu is $48 per person, kids 5 to 14 $25 per person and kids under 5 eat free!


Soup of the day

Freshly baked Evedon Park bread

Main Course

Roast turkey

Baked ham

Roasted potato

Roasted pumpkin

Cauliflower cheese

Roasted root vegetables

Steamed greens


Pavlova with fresh fruit and berries

Christmas pudding with custard and ice-cream

Cheese platter with crackers and fruit

Tea and coffee station with chocolates


Book your table to avoid missing out. 9726 3012 or

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MeatballsSwedish meatballs

1 Large Brown onion, peeled and diced

2 Table spoon Butter

2/3 cup milk

4 slices of bread cut into pieces

2 eggs

450 gram ground pork mince

675 gram ground beef

2 teaspoon salt

1 teaspoon ground nutmeg

1 teaspoon ground cardamom

2 teaspoon black pepper


1 large brown onion

2 teaspoon garlic minced

300ml sweet wine (moscato)

3 x 420gram tin of diced tomato

½ teaspoon cumin

¼ teaspoon salt

¼ teaspoon black pepper



  1. Sauté the onion with the butter until soft and set aside.
  1. Mix together the bread and the milk, set aside to soak foe 15 min.
  1. When bread has soaked up the milk blend it and pour it into a large mixing bowl.
  1. Add the onion to the bread mix. Add all remaining ingredients.
  1. With your clean hands mix the ingredients together until well combined.
  1. Using a tablespoon measure out the mix and form the meatballs. You should get about 40.
  1. Heat some butter in a fry pan and sauté the meatballs until lightly brown. You don’t need to cook them all the way through just brown them at this stage.


  1. In a pot sauté the onion and the garlic. Add the tomato, cardamom, cumin salt and pepper.
  1. Bring the sauce to a boil, and cook for 10 mins.
  1. Add the moscato and the meatballs and cook for another 8 minutes to cook the meatballs.


Print the recipe



Two nights accommodation for $250 with a cheese and wine platter for two people. Save up to $125!

Evedon Park is the perfect place to relax by the lake and have a stress-free getaway. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Our onsite restaurant is open for breakfast, lunch and Devonshire teas from Wednesday to Sunday with daily specials, and dinner for wood fired pizzas on Friday and Saturday nights. Don't forget about our Friday night happy hour with 20% off drinks! This bed and breakfast package is available any day of the week. 

To take advantage of this great deal, give us a call or send us an email. 9726 3012 or

Extra people are $50 for the package.
Valid for the month of May. Offer must be used for stay during May. Not valid for bookings made prior to 1st of May 2017.

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Spoil Mum by taking her out for lunch this Mother's Day. We will have our three course country roast buffet on the menu with soup, wood fired beef and pork with all the trimmings, and the chef's selection of desserts with tea and coffee. The buffet is available between 11:30am and 2pm. Morning and Afternoon teas will also be available from 9am to 3pm. Don't forget about the wine tastings with Talisman Wines!

Mother's Day carvery lunch buffet includes:Mothers day 2

Soup of the day with bread rolls


Wood fire roasted beef
Wood fire roasted pork
Roasted potato
Roasted pumpkin
Cauliflower cheese
Mixed root vegetables
Steamed greens 
Yorkshire puddings 


Chef's selection of hot and cold dessert
Cheese platter
Tea and coffee station


Adults are $38pp, kids between 5 and 14 $20pp, kids under 5 eat free! Bookings are recommended as we sell out fast! Give us a call on (08) 9726 3012 or email us to make your booking











Mother's Day Family Portraits 

Have your family portrait taken while you are enjoying your Mother's Day lunch outing at Evedon Park. The family is already in one place and dressed for a day out that is all about mum, so why not get that family photo you've been chasing?

You will be in the talented hands of Sarah who has years of experience photographing portraits and weddings. Bookings are required and you can contact Sarah on 9791 7797.

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The launch of our new partnership with Talisman Wines over the Easter weekend was a great success! The flight of five wines with complimenting canapes was thoroughly enjoyed by all. It is a lovely addition to our restaurant menu available from Wednesday to Sunday. Wine tastings are also available for the fives days of the week.


The tasting flight menu consists of the following.

2016 Riesling - Mango Salsa

2013 Chardonnay "Gabrielle" - Grilled Sardines and Ratatouille

2015 Rose "Arida" - Confit Chicken and Mushroom Tart

2015 Merlot - Herb Lamb Cutlet with Blackberry Jus

2011 Malbec - Chimichurri Brushetta with Steak


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IngredientsPotato and Pumpkin Korma Curry

2 large brown onion sliced

Korma spices

6 clove garlic chopped

2 Tbsp desiccated coconut

2 Tbsp slivered almonds

1 Tbsp garam masala

2 cup diced tomato

1 tsp ground ginger

1 cup water

2 tsp ground coriander

1 tin coconut cream

2 tsp paprika

4 cooked royal blue potatoes large diced

2 tsp turmeric

700g (1/4) jap pumpkin large diced

In a small Frypan toast the spices for 1-2 minutes until nice and aromatic.

Remove from pan and allow to cool.

1 punnet cherry tomato

½ tsp sea salt

Spinach and roughly chopped coriander

Slices of red capsicum or chilli to garnish

Cooked rice.


  1. In a large pot (4L) sauté the onion and garlic with olive oil until soft. Add 3 Tbsp of the spice mix and almonds, allow the spices to cook into the onion and almonds for about 1-2 min.
  1. Add the diced tomato and 1 cup of water stirring to create a sauce and then add the coconut cream, potato and pumpkin.
  1. Bring to boil and then simmer for about 20 min or until the sauce is thick and pumpkin is cooked. Be sure to stir regularly to prevent sticking to the bottom. The stirring will also break up the potato and pumpkin a little adding to thickening of the curry.
  1. Once cooked turn off and add the cherry tomatoes to the curry and stir in.
  1. Serve on rice and spinach. Sprinkle with fresh chilli or red capsicum and fresh coriander.

Serves a family of 4 with leftovers. Vegan.


Download your copy of the recipe 





Starting this Easter we will be opening our doors to Talisman Wines offering wine tasting five days a week! The tastings will be available during restaurant hours Wednesday to Sunday. 

Join us for the opening of our new partnership on Easter Friday the 14th of April between 12pm and 4pm. We will have a wine and canape tasting plate available at $28pp. The platter includes five canapes that have been paired to match five wines from the awarding-winning Talisman Wines. This tasting plate will become an excellent addition to our restaurant menu. Book your table today! 9726 3012

A little about Talisman Wines...

"Talisman Wines is a small family run winery based in the Ferguson Valley in the Geographe Wine Region of Western Australia. The Robinson’s founded the label in 2009 after a number of years selling their prized fruit to larger, more commercial producers. The story of Talisman is one of passion, drive and commitment to producing interesting boutique wines of exceptional quality.

The Talisman vineyard is situated high in the hills of the Ferguson Valley. The unique site is surrounded by the Wellington National Park and was initially purchased for is extreme beauty as a weekend escape for the family. Years later in 1999 with the help of local viticulturist, Victor Bertola, the vineyard was planted. Inspired by their favourite wines, select varieties were matched with the most suitable slopes and soil types on the property. The vineyard now produces Sauvignon Blanc, Riesling, Chardonnay, Shiraz, Cabernet, Merlot and the alternative varieties Malbec and Zinfandel. The superb quality fruit is complimented by the delicate winemaking style of Peter Stanlake who works his magic to create Talisman’s award winning wines."


Stay tuned as this new adventure begins. Please show your support by sharing the great news!

Visit Talisman Wines website


Zinfandel 2012xChardonnay Gabrielle 2012x Riesling 2013xSauvignon Blanc 2013xMalbec 2011x


Have a great night out with friends or perhaps a special someone. Be chauffeured in style to dinner in a vintage class FJ Holden, then after a great night out, be dropped safely at home. 

Dinner includes a wood fired pizza of your choice, a dessert and a glass of our Evedon Ridge Semillon Sauvignon Blanc or Cabernet Merlot. Don't forget about our Friday night happy hour with 20% off drinks between 5:30pm and 6:30pm.

Give Michael or Jennifer a call on 0438 681 886 to make your booking.


FJ Holdens Pizza NightFJ Holden










Spoil Mum by taking her out for lunch this Mother's Day. We will have our three course country roast buffet on the menu with soup, wood fired beef and pork with all the trimmings, and the chef's selection of desserts with tea and coffee. Lunch is available from 11:30am to 2pm. Adults are $38pp, kids between 5 and 14 are $20, and kids under 5 eat free!

We also have breakfast from 8am and Devsonshire teas available from 8am to 4pm. 

Reserve your table now as we book out fast! Call us on 9726 3012 or email at


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Food 3

Are you attending the Groovin' the Moo concert on the 13th of May? Looking at booking accommodation for you and your mates? Check out this package we've created!

Self-contained accommodation for the 12th and 13th of May, wood fired pizzas on Friday night, breakfast on Sunday morning, and transport with Australia's Own FJ Holdens to and from the Groovin' the Moo event for $435 for two people. Extra people are $110 for this package.

If you and three of your mates book this package, that works out at $81.90 per person per night!

For more information about this package or if you'd like to make a booking, call us on 9726 3012 or email us at to secure this deal!

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Two nights bed and breakfast package for two people for $250! Save up to $150! Extra people are $80 for the package.

We've extended our March Special into April!

Evedon Park is the perfect place to relax by the lake and have a stress-free getaway. All of our accommodation is self-contained with fully equipped kitchens and private verandahs with views of the lake. Our onsite restaurant is open for breakfast, lunch and Devonshire teas from Wednesday to Sunday with daily specials, and dinner for wood fired pizzas on Friday and Saturday nights. Don't forget about our Friday night happy hour with 20% off drinks! This bed and breakfast package is available any day of the week. 

To take advantage of this great deal, give us a call or send us an email. 9726 3012 or

*Valid for the month of April. Offer must be used for stay during April. Not valid for bookings made prior for the 1st of April.

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It won't be long until the kids are back on holidays from April 7th. Keep the kids busy with fishing, kayaking, bush walking at Evedon Park... Bring their bikes and scooters!

Explore what the Ferguson Valley has to offer! Go for a drive to the quirky Gnomesville, and so the parents don't miss out on all the fun, visit the many wineries, breweries and galleries...

Kids who stay during the April school holidays will receive a cupcake and milkshake in the restaurant. Mention this newsletter when making a booking and receive 10% off your accommodation! Does not apply to current bookings.



Drive and discover the Ferguson Valley with its new revitalised map! Here is a news article from the South Western Times.

The Ferguson Valley Map

FV Map Article2FV Map front cover

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600g plain flour

6 large egg


1. Place the flour on a clean bench or in a bowl. Make a well in the centre and crack the eggs into it. Using a fork beat the eggs until smooth. Still using the fork, start combining the flour with the eggs until it is not too sticky.

2. Flour your hands and start kneading the flour and egg into a nice smooth, silky, elastic dough. Put into a bowl and cover with cling film and refrigerate for 30min before rolling and shaping.

3. Shown in the picture I have rolled the dough out into sheets and then cut large ribbons, using a sharp knife. Or if you like keep it in sheets to make a lovely lasagne.

4. Cook the pasta in salted, boiling water for five minutes.

Download the Recipe Here

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We’ve used this pasta for one of our daily specials in the restaurant:

“Homemade pasta and meatballs with a tomato, basil and moscato sauce”









Ferguson Hart Estate's Sauvignon Blanc Semillon 



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A trophy winner at the Geographe Wine Show 2014 for "Best White Blend"

"The bouquet is bursting with wonderful tropical fruit and grapefruit aromas. The palate mirrors the bouquet but adds layers of fruit intensity, a lovely balanced fresh acidity sustaining a crisp, clean finish and a long lingering intensity.

A superb wine with food or just a glass on the balcony."

We stock this beautiful wine in our English-styled bar. Over the month of March, we will have a special price on this fruitful wine. Enjoy a glass or two with your lunch, or perhaps just on its own sitting on our balcony with picturesque views of the lake and natural Jarrah forest. 

You can purchase cases of this wine from Ferguson Hart Estate by calling Merv or Jan Hart at the vineyard on 9728 0144. 








Enjoy a beautiful day out in the Ferguson Valley for the tour of the Philharmonic South West Orchestra. Their first stop will be with us at 10am on Sunday the 2nd of April. We will have morning tea and coffee available for purchase.

There is no entry fee for this special event. Last year's event saw over 300 people from Perth and the South West tour along the Music Trail, with this year's attendance expected to rise. That's great news for this picturesque part of the South West.

Why not stay the weekend? We have self-contained accommodation available.

Print your copy of the Ferguson Music Trail brochure  

Ferguson Music Trail 2.4.17devonshire tea


Ingredients:Chocolate and caramel tart 2

1 package (about 36) whole Oreos

1 cup (16 tablespoons) butter, divided

2/3 cup packed brown sugar

1 1/4 cup heavy whipping cream, divided

1 (12 oz) bag dark chocolate chips



  1. Finely crush the Oreos with a food processor or blender. Stir crumbs together with 8 tablespoons melted butter until well combined. Press into the bottom and sides of a pie pan. Freeze crust for 10 minutes until set. 
  2. Combine remaining 8 tablespoons butter and brown sugar in a small saucepan. Cook over medium heat, whisking constantly, until mixture begins to bubble. Continue cooking, whisking constantly, for 1 minute. Remove from heat. Slowly whisk in 1/4 cup heavy whipping cream until smooth. Cool caramel about 15 minutes. Pour the caramel over the Oreo crust, then return to freezer for about 30-45 minutes until just chilled and set. (You don’t want the caramel to fully freeze.) 
  3. Place chocolate chips in a glass bowl. In a saucepan, bring 1 cup heavy whipping cream to a simmer over medium-high heat. Pour the cream over the chocolate chips and let sit for 5 minutes, then whisk until completely smooth. Pour the chocolate over the caramel and freeze for a final 30 minutes, until just chilled and set OR refrigerate, covered, until ready to serve. 

Store covered in the refrigerator and serve chilled with thickened cream.


Print the recipe

Planning a wedding? Or curious about what’s involved? Come on down to the 2017 Wedding Expo at the Quality Lighthouse Hotel on February 19.

Evedon Park will be exhibiting at the Expo, and we’d love you to come see us at our booth, say hi and find out about our Expo only deal!

Doors open from 10am to 2pm.

Other fellow Bunbury Wedding Professionals members will also be exhibiting at this great event. For more information, check out the event page on Facebook:

For more photos of our weddings, head to our facebook page!





Contact Details


1800 125 000
+618 9726 3012

Tuesday - Sunday 9am - 5pm
Monday 9am - 1130am

Email us:

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evedonMap205 Lennard Road Burekup
Only 15 minutes
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