MARGARET RIVER | I enjoyed an absolutely brilliant lunch at Arimia Estate a few weeks back, finally making it over to check out what chef Evan Hayter and the team are doing after a few border closure aborted attempts.
Located on a parcel of land in Wilyabrup in the greater Margaret River region, between the ocean and the bush, Arimia is a winery, restaurant, and an on-site organic farm, where almost all of what is used in the kitchen is sourced from. If it’s not from the farm, it’s from nearby producers who share the same philosophy as Arimia.
Evan’s food is ultra-seasonal modern Australian cuisine with Japanese influences. The kitchen is 100% off the grid the restaurant is almost zero waste.
As you’d expect, the menu changes daily as it’s very much dependant on what’s going on with the farm on any given day. So, whatever you eat will likely differ somewhat from what I had, but I can assure it’ll all be excellent. Even my traditional (when it comes to food) steak and a side when eating out dad couldn’t stop talking about how good it all was. And that was before we even got to the meat.
With Western Australia’s borders open quarantine free to all other Australian states once again, a trip to Margaret River is now a potential option for all. And if you do make it there, a meal at Arimia is an absolute must.
242 Quininup Road
Western Australia 6280
Telephone: (08) 9755 2528
E-mail: [email protected]
Thu – Sun: 10:00am to 5:00pm