Murray’s aspires to grow onsite and source the best local small-grower produce to create a proudly “locavore” menu. Major ingredients will have been sourced from within 160km of Murray’s Cellar Door. This will significantly reduce the transport and packaging footprint of food served at the Cellar Door.
Capitalising on the fantastic growing conditions at Bobs Farm a new vegie patch and also herb garden have been established to supply fresh produce for the kitchen.
We have our own chickens that live in their own house near the bottom grassed carpark. They produce all the eggs we need. We also have our own quails – a particular passion of our Head Chef, Adam Ritchie (best not to ask!).
Food and beer – a natural combination. We maybe don’t need to be as obsessed with rules as our winemaking cousins but it’s definitely worth thinking about the links between good beer and good food and how a great match can lift both beyond the ordinary.
There are hundreds of flavours to be found in beer itself even before we get to the foods we might look to match it with.
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