Sam Miranda Restaurant
field to fork
Sam Miranda had a visionary plan for his ‘Field to Fork’ Produce Garden which was inspired by his childhood. He wanted to not only produce premium varietal wine but also bring a touch of home to the winery restaurant. Remembering back when he handpicked vegetables with his father, Pop Miranda and helped make fresh mouthwatering traditional Italian dishes. Sam has created a holistic sustainable produce garden, including herbs and fruit trees which he has integrated local resources, such as irrigation water which comes from our local King River to assist with producing the best harvest for the restaurant.
Our organic fruitful vegetables have travelled only meters not miles, which are then handpicked daily by our passionate chefs, then prepared and served on your plate by lunchtime.