A brief history
At Arimia, we are farmers first. The driver here isn’t the wine or food itself but the positive impact we can have on place through the production of these things.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
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OUR STORY
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At Arimia, we are farmers first. The driver here isn’t the wine or food itself but the positive impact we can have on place through the production of these things.
Our restaurant and cellar door is a celebration of place: from our bottled wine and olive oil to the pork and trout dished up on the deck. Everything on this property is a raw material with which we can produce something beautiful – but we believe in reciprocity. That’s why we farm with a long-term philosophy: a commitment to improving the land we farm, not for the next five or ten years, but for multiple generations to come.
Under the direction of Arimia head chef Evan Hayter, our restaurant serves modern Australian cuisine with some Japanese influences using seasonal ingredients grown and reared on site. Our kitchen is 100% off the grid and we are committed to reducing waste of all kinds. Evan’s food is an extension of the Arimia story, and in eating it, you become part of our mission to give back to this land that gives so much to us.
