A paragon of the farm-to-table genre, with a changing menu that draws on estate produce and a serene bushland setting.
Totally off-grid, and fuelled by estate wine, olive oil, trout, pork, vegetables and more, Arimia does things the hard way and the right way. Still, it’s one thing to walk the walk, it’s another to make it this delicious. The menu changes often, and you don’t know what you’re in for, but trust that snacks will land full of flavour. They might include fresh, clean-tasting mushroom broth, a tapioca cracker topped with beautifully seasoned wagyu tartare and their own lardo, and a little wrap of coleslaw showing off crunchy things from the garden.
Totally off-grid, and fuelled by estate wine, olive oil, trout, pork, vegetables and more, Arimia does things the hard way and the right way.
As the meal progresses, dishes veer between humble and luxurious: a bowl of charred cauliflower on silky cauliflower purée with semi-dried carrots, herb emulsion and egg yolk the former; linguine made with their eggs and finished with crayfish and truffle the latter. Nicely caramelised lamb has the heat and immediacy of the grill, and comes with meaty braised lentils.
Wine may be limited to largely their own drops, but the addition of a sake option is a nice touch, and service is hushed and polite. Could they sell the story more? Sure, but then maybe there’s a lesson in an approach that is about doing more and saying less.