At the bottom of each Margan menu is what looks like a farmers' market shopping list, from eggs and honey right through to choko, elderflower and yacon. It's actually a rundown of ingredients produced onsite. Everything they can't pluck from the soil or raise on the farm is sourced within 100 miles.
But it's what this luxe Tuscan-style food and wine citadel does with that garden-fresh produce that is extraordinary - from intensely sweet pea puree underneath an entree of melting confit pork belly (and a splinter of perfect crackling) to fresh bursts of zucchini basil mousse piped around a main of ridiculously juicy swordfish and capers. Surrender yourself to a relaxed meal with plenty of handy hints from the sommelier, drink in the stunning Brokenback range vineyard view and save space for a light finish of citrus curd with blood orange granita and shards of meringue.
Don't forget to peek at that whooping cheeseboard- it alone should make you go for Broke.
Ask about the 100-metre meal - you can literally see where everything one the plate comes from.
Book an experience in our restaurant here.