A biodynamic standard bearer for the region continues to deliver hyper-local dining in a convivial setting.
Serious wine cred notwithstanding, this is one of the region’s most relaxed dining rooms. The rustic timber fittings evoke mountain lodge vibes, while just beyond the windows is a glorious vista of rolling vineyards and a spiral organic garden. That garden is the inspiration for the four-course seasonal menus – more than 90 per cent of the produce is grown on-site – and the commitment to quality and freshness is evident from the first bite to the last.
House-baked focaccia might come with a spread of roasted peppers bolstered by yuzu oil, goat’s curd and the peppery tang of nasturtium flowers and leaves. You can almost taste the sunshine in a gorgeous jumble of springtime vegetables – snapdragons, fava beans, asparagus, artichokes – with stracciatella adding creamy decadence. Heartier options, like beautifully rosy Arkady Lamb, are also made special with black garlic and elderflower. Indeed, the garden and the winery’s biodynamic ethos permeates every plate to wonderful effect.
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