Here at Aravina Estate, the team wishes you a wonderful Easter break filled with peace, love, family and friends. It is a time for relaxing, enjoying our beautiful Busselton-Margaret River Region and for welcoming the warm, sun-filled Autumn Season.
With the last of our award winning Cabernet grapes picked this week, Aravina will be celebrating the start of our wine making year and inviting you to sample amazing cuisine presented by Tony Howell and Ben Jacob in the Aravina Restaurant and Riviera Bar.
It is one of our busiest times of the year down south and the restaurant is almost fully booked but please sure to visit as we have plenty of exciting options to keep all the family entertained throughout the weekend.
Enjoy a relaxed share platter and a glass of wine in the Riveria Bar, the hottest new venue in town. With a bespoke cocktail list and Taj Burrow's Honest Ale for beer lovers, it is the perfect spot to spend a lazy afternoon.
Alternatively we are thrilled to have the Margaret River Burger Company return to our lawns. Enjoy a juicy buger out in the sunshine and a bottle of wine from our pop up wine bar down by the glistening lakes.
In collaboration with Barbagello Motors there is a special treat for car enthusiasts with two stunning Maseratis on display amidst the picturesque gardens. Be sure to look out for a striking black Levante and a classic black Ghibli on display for the long weekend only.
Finally be sure to check out the WA Surf Gallery. Opening in December it has had an incredible response from the public and the surfing community alike. Don't miss this retrospective following the history of Western Australia's surfing culture from early days to the present.
We are open every day except for Good Friday.
Aravina Estate will take another step toward greater sustainability and taste in the restaurant when an expansion of its kitchen garden begins next month.
Chef Ben Day’s fresh and flavoursome meals incorporate herbs, vegetables and flowers from the estate’s 36 square metres of raised kitchen garden beds planted to ensure delicious seasonal fare features on the restaurant’s menu.
In December, the real estate dedicated to growing pesticide-free produce will double. Lettuces, beets, chard, rhubarb, basil, eggplants and corn will sit aside a tiered and landscaped native garden of edible flowers, native saltbush and garnish plants.
A succulent berry patch is slated for a later date and chickens and bees could also join the garden area in the future.
The kitchen garden’s architect and chief nurturer Eve, who created the original organic gardens at Cullen Wines and the former Dunsborough health café, Samudra, says the gardens and newly planted orchard of citrus, apple and pears is special within the region.
She says everyone involved with the kitchen garden at Aravina understands that great gardens take time, but she also enjoys working with the restaurant to supply current demands.
“Ben and the kitchen team have a great passion and awareness for seasonal produce and growing food that tastes good. Expanding the already substantial garden will ultimately enhance the dining experience at Aravina, so there are plenty of great outcomes.
“I take my hat off to owners Steve and Hayley Tobin who have a clear vision for Aravina into the future. It is great to see abundant, pesticide-free, home-grown produce as part of that future.”