Truth, Love & Clean Cutlery is a new, kinder, dining guide designed to identify the restaurants and food experiences that go above and beyond great food and wine in the ethical, organic and environmentally sustainable ways with which they run their business.


For the past decade chefs and restaurateurs have been shifting their priorities to place a greater value on health, community, empathy and care, and supporting and sustainable ethical practices by farmers, producers and wine-makers. They are working harder than ever to cook with seasonal, locally sourced produce, reduce their carbon emissions and minimize their waste.


At the same time, more diners want their money to go to good restaurants with good food run by good people. 


This guide aims to bring everyone together at the table.


Truth, Love, & Clean Cutlery: A Guide to the Truly Good Restaurants and Food Experiences of Australia is part of a world first guide series to ethical and sustainable restaurants. Edited by renowned Australian food writer Jill Dupleix, each experience within promises to be not only delicious - but good for the conscience.



Contemporary European / Australian restaurant in a historic winery


Simon Arkless, chef


Lunch Wednesday to Sunday, dinner Saturday


315 All Saints Road, Wahgunyah, VIC 3687

+61 (0)2 6035 2228


Website,, or phone


What they say

“We use our own farmed livestock on the menu extensively – these animals are second to none, due to good animal husbandry – and we utilize Estate-grown produce, from olive oil to fruits, herbs and mushrooms.”

Signature dishes

Roast loin of lamb with spinach, pine nut and lemon stuffing, creamed haircot beans, and Jerusalem artichokes; Suckling pig with pigs’ head croquette, slow-cooked savoy cabbage, and Mount Ophir quince aioli; and Roast figs with warm doughnuts and goat curd mousse.

What we say

With its turreted nineteenth-century castle and grand elm-lined driveway it could be the stately manor in an English country town (and indeed, Chef Simon Arkless is a British transplant) but Terrace Restaurant, housed in a modern annexe, is contemporary Rutherglen on a plate. It helps that the estate has room aplenty to grow its own produce, the roll-call of flora and fauna including ethically-raised lamb and pork (all organic waste is fed to the winery animals or used as compost on the eighty-year-old vines) and supplemented by heirloom produce from small-scale local farmers.

Arkless’ classical technique, forged in the fires of top London restaurants, transplants well to north-eastern Victoria wine country; his roasted Estate lamb with a rich braise of red capsicum and olive and fondant potato the perfect antidote to its chilly winters.

What others say

“Simon Arkless’ alluring cuisine ensures no one leaves disappointed.”


Read the full review here.