At Arimia, our enduring passion is to educate, to create and to grow what we deeply believe in.
Our love of the Margaret River region and of the Arimia land drives us to achieve our ultimate goal of sustainability.
Head Chef Evan Hayter’s food is an extension of the Arimia story, and in eating it, you become part of our mission to give back to this land that gives so much to us.
Wine tastings are conducted by our small and highly knowledgeable team, who can also help you pair wines from our varied selection with your meal. Farmed the same way, our wines and our food are crafted to be enjoyed together.
The Guest House
Stay in the heart of our vineyard in a fully self-contained four bedroom home, a stone’s throw from the restaurant. Overlooking the vineyard, escarpment and Indian Ocean, you can immerse yourself in this place that is Arimia and the food, wine and philosophy that abounds here.
Weddings and Events
Talk to us about staying at the Guest House for your wedding or event.
Arimia produces its own pork, trout, eggs, olives, olive oil, grapes, honey, marron, fruit and vegetables.
We have recently expanded our kitchen garden and introduced sheep back onto the property. Currently, all of the food served in our restaurant is produced here or sourced from ethical and sustainable suppliers. Aside from providing pork in the kitchen, the duroc x saddleback pigs also regenerate land previously overrun by the noxious Arum Lily. This has created space for the expanded vegetable garden, now supplying the majority of produce required for the restaurant.
This symbiosis is what Arimia is all about.