Our team is passionate about delivering a beautiful dining experience featuring seasonal food and amazing wines in relaxed natural surroundings. The Estate and its bounty are our creative foundation.

We are passionate about the community’s reconnection to how food is grown and produced. We want to facilitate tours and educational programs that educate our youth about our paddock to plate philosophy.

We invite you on a journey of discovery, to delight in your surroundings. Walk the hedgerows in our formal gardens, sit on the stone wall and take in the view. After your walk why not enjoy a beverage in front of one of our open fires.

Our aim is to deliver meticulous service, paying attention to every detail. Provenance is the key to everything we do. Our menu changes with the rhythm of the seasons. Farmhouse guests enjoy elements from our farm gardens, orchards, olive grove, vineyard and smokehouse every day. You can expect fruit and vegetable produce picked fresh from our own gardens this morning to be part of the meal you will enjoy.

We are part of a network that support a vibrant group of local artisan food producers and wine growers across our region. They supply us with an amazing array of sustainably farmed produce that our chefs transform into your dining experience.

Our vineyard has been producing cool climate wine representative of the Canberra region for more than 20 years.  Our olive grove is planted with Corrigiola, a Tuscan varietal that produces the extra virgin olive oil used extensively in our kitchen. We proudly use produce from our Pialligo Smokehouse, national award winners for smoked seafood and other meats and producer of “Australia’s Best Artisan Bacon”.

A unique culinary adventure awaits you. Our chefs draw on their experience in some of the world’s finest restaurants, employing contemporary techniques to produce pure, clean, fresh flavours that are refined and balanced.


Charlie Pruning