Our holistic approach extends to our onsite restaurant. About a kilometre—as the crow flies—from our ‘Vineyard Dining’ lies Polperro Farm, a certified organic, biodynamic, small-scale regenerative farm.
A dish may germinate in the field but the first inkling of Chef’s “shopping list” starts up to 12 months in advance. Farmer and chef work hand-in-hand: planning what to sow, preparing beds, germinating seeds, cover cropping, transplanting.
We grow from our own saved seedbank while championing heirloom varietals and interesting cultivars. And as any gardener will tell you, there’s nothing like nurturing an ingredient from seed to harvest to ensure it will be prepared in a way that honours its integrity.
This ensures produce is harvested at its peak and eaten at its peak. In high summer we’re able to supply up to 90% of our own fresh produce, slowing to about half in the winter. We like to think of it as a celebration of the land and the nourishment it provides.
Thanks to its sun-drenched deck and chic dining room with views over the grapevines, Polperro’s daytime charms are undeniable. But this Red Hill winery’s appeal as an evening destination shouldn’t be overlooked. Come nightfall, the open fire is stoked, tapered candles flicker on every table, and spotlights illuminate the ancient gums that shade the vineyard.
– The Gourmet Traveller
