We were thrilled to be awarded once again a Chefs Hat by the Good Food Guide 2020. Myffy Rigby and the team had this to say about their recent experience:
The cinematic views from the restaurant highlight the mountains and more, from the endless rows of grapevines to the free-range chooks in the organic kitchen garden. Pretty much everything on the menu is within eyesight. The thriving orchard and olive trees. The nearby beehives and estate-reared lambs. When the world goes to pot, these guys are set for life. A long, laidback lunch is the ideal way to enjoy such flourishing self-sustainability. A deceptively simple dish of fresh figs, rocket, house-cured duck ham and hazelnut cream is downright delicious, while house-made haloumi, walnuts and salt-baked beetroots bursts with bright colours and flavours. Crisp Willow Creek pork belly with carrot puree goes down a treat, particularly with a glass of Margan Breaking Ground Barbera. What a fine and dandy way to pass the day. Pop by the cellar door for a cheeky bottle or three.