A hands-on approach and respect for produce make Arimia one of the state’s most exciting regional restaurants.
Good things come in small packages at Arimia, a bucolic, off-grid winery-restaurant down a red dirt road in Margaret River’s premium grape-growing pocket. The airy dining room overlooks native bush and farmland, with much of the property’s organic and biodynamic produce making its way onto the table.
Arimia’s wines dominate the booze offering and the menu, which pre-COVID was either two or seven courses, now comes as a four-course menu, which can be paired with matching wines.
The airy dining room overlooks native bush and farmland, with much of the property’s organic and biodynamic produce making its way onto the table.
Dishes change with the whims of the season, but showcase hands-on technique, restraint and an eye for good produce, whether it’s brined kangaroo given extra richness with slivers of smoked pork fat or crisp-skinned duck breast bathing in a sticky jus and paired with a breaded duck croquette.
Farm-reared pork might make it into a ragout flavoured with saffron sauce and served over earthy grains. Rustic delight. You can even pat your future lunch at Arimia – the pigs snuffle around in their enclosure right near the entrance to the restaurant. Sorry Babe.
Citrus curds and sorbets seem to be a favourite of the kitchen, but if the kids’ brownie is on, see if you can nab one for afters.
On a clement day, there’s nothing finer than dining on Arimia’s lawns, under massive shady trees to the sounds of children at play and native birds singing.