The restaurant serves food dictated by seasonality and locality, with a strong drive to source and grow as much organic and biodynamic produce as possible. Our kitchen is dedicated to utilising entire animals and believe that this no waste approach allows us to be more creative.

Arimia is available for exclusive use for weddings and special events. If you would like more information on evening events please email at, telephone on (08) 9755 2528 or drop in at the cellar door.

The Estate produces it's own pork, eggs, olives, olive oil, trout, grapes, honey, marron, and vegetables.

Chef Evan Hayter's modern fare sources as much home-grown and local produce as possible, including the seasonal ingredients grown in our own garden, plus pork and trout raised at Arimia. Our menu is carefully designed to match Arimia's range of amazing wines and can vary daily depending on produce available.

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Head Chef

Originally hailing from the Swan Valley, Western Australia, Chef Evan has worked in some of the finest restaurants across Australia and Europe. His impressive array of skills have been finely honed and are strongly influenced by the land. At Arimia, the focus is on honest, delicious fare featuring local and Estate-grown produce.

Evan Hayter

With a location this special, it's natural to want to preserve it.

From planting the vineyards in open pasture areas to minimise impact, to the use of water from natural sources, Arimia is committed to sustainability right across their operation. Much of the cellar door was built using recycled and plantation timber and gravel from the property has formed the roads that lead you to and from the Estate.