Sam Miranda had a visionary plan for his ‘Field to Fork’ Produce Garden which was inspired by his childhood. He wanted to not only produce premium varietal wine but also bring a touch of home to the winery restaurant. Remembering back when he handpicked vegetables with his father, Pop Miranda and helped make fresh mouthwatering traditional Italian dishes. Sam has created a holistic sustainable produce garden, including herbs and fruit trees which he has integrated local resources, such as irrigation water which comes from our local King River to assist with producing the best harvest for the restaurant.
Our organic fruitful vegetables have travelled only meters not miles, which are then handpicked daily by our passionate chefs, then prepared and served on your plate by lunchtime.
Using Green Harvest heirloom propagated seeds we plant, grow, harvest, produce, sell and serve in our cellar door restaurant. Our vegetables are from the heirloom variety, which you do not see on supermarket shelves as they are brighter and much more flavorsome.
Our produce is based on organic principles. Keeping environmentally friendly, nothing is ever wasted as food scraps are fed to our chickens and pigs with the manure collected by our gardener which goes back into the soil ready for the next harvest. Sam Miranda’s dedicated gardener who works together with the chefs sharing ideas and carefully creating a seasonal garden which is designed and influenced by their seasonal menu.
In summer, when we have an abundance of produce the Chefs also create scrumptious chutneys and relishes to serve and purchase in cellar door.
True to the Miranda family heritage, our seasonal menu invites a casual and intimate setting encouraging conversation amongst family and friends.
- 7 Days
- 11am - 3pm