“We are entirely off the grid. All water on the property is rainwater and all power is from the sun. Being off the grid drives us to become more self-sufficient and focus on the regeneration of the land.”
Roasted quail with sweet potato skordalia and braised shallot jam; beef tortelloni with slippery jack consommé; and poached celtuce with red pepper, wilted leaves, and Geography Bay squid.
Evan Hayter doesn’t just walk the walk; he plants the plants that feature on his locally focused menus. Arimia runs on solar power, collects rainwater, and treats its own wastewater. Oh, and Hayter and team rear pigs – both for meat and to help rid the farm of noxious, invasive plant species.
The 135-acre property also produces marron, rainbow trout, eggs, olives, olive oil, honey, and, of course, wine – while fish is local and line-caught. Staff are on board, helping to feed animals, prune vines, and pick grapes.
Menus are kept fluid to allow the kitchen to work its way through whole animals. The farm’s multi-course menu is Arimia Estate’s main focus. Guests have the option of either alcoholic or non-alcoholic pairings. Make sure to try the estate’s very own hand-reared pork with organic parsnips, matched with a nashi and Earl Grey tea.
"Honest, smart, and customer-friendly ... and damn tasty. Arimia is a restaurant Margaret River needs and should cherish." –Rob Broadfield, The West Australian