Head Chef Kurstin Berriman showcases the best of the Coal River Valley in a style that is opulent yet refined. Our onsite garden and orchard provide a bounty of produce that is featured daily, and the convict built cellar is home to wines made between 100m and 10,000km from our front door.
We serve breakfast and dinner daily with the option to add a farmhouse picnic lunch to your stay.
A Country Breakfast
Conserves, sourdough’s, granola and muesli, all house-made. A cooked breakfast served by our chef from the open-kitchen. You might just want that wake-up-call after all…