REVIEW
Hear that? A chorus of native bird calls serves as a gentle reminder that you're out in the bush. Not that this is isolation for isolation's sake. Space is integral to the work of this organically certified, off-grid farm – and Arimia really is best considered as a farm with a restaurant rather than vice versa. The property's very own pork, trout and vegetables are the building blocks of kaiseki-esque menus that speak (and taste) unmistakably of Australia's south-west. Line-caught samson fish, lime and precision-cut cucumber riff on ceviche. Tagliatelle in a wild herb sauce makes eating your greens a joy. Tender grilled rib cap is a shining endorsement for thoughtfully raised cattle. While the drinks list occasionally roams across the globe – sake and grower Champagne are offered alongside estate wines – smiley staff and bay leaf ice-cream with fermented blueberries reiterate Arimia's home court advantage.
ABOUT
Chef Evan Hayter
Price guide $$$
Bookings Essential
Wheelchair access Yes
Price guide $$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
