Whether you're just passing through for a quick glass, or want to stay a bit longer and make an afternoon of it; our recently opened cellar door is ready to welcome you inside.

On the drinks menu, highlights include 2021 Blanc de Blanc, Methode Traditionale, 36 months on lees; Solera-style vermouth made with Gewürztraminer, Muscat, and Riesling; and an Austrian-style harvest spritz made with Grüner Veltliner, elderflower, and soda.

Our kitchen prioritises high-quality, locally sourced produce from the Adelaide Hills and surrounding regions. The menu presents toasties with wild rabbit, goat, and venison, Danish-inspired open sandwiches, and Section 28 cheeses, including the raw milk, semi-hard Monte Chavel washed in pinot lees.