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 comes as two courses or seven, which can be wine paired. Servings are petite.

Diced roo is soaked in a native peppermint leaf-infused brine, and served with smoked pork fat slivers that drip over confit legumes. It’s a show stopper.

Delicate duck breast seared with crisp, cross-hatched bathes in a sticky jus, playfully teamed with a breaded duck croquette. Farm-reared pork ragout is smothered in saffron sauce and bedded on earthy grains spells 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.

Italian lime meringue and lemon curd with caramel chocolate is an odd mix, but the kids’ brownie is pure heaven.

On a clement day, there is nothing finer than dining on Arimia’s lawns, under massive shady trees and to the sounds of children at play and native birds singing.