Cullen Wines Dining

Carbon-neutral, sustainable, ethical. Words such as these are often bandied about loosely, but here you can see them at work, in the solar panels, the buzzing bees, the biodynamic herb garden and the vines, tended (or not) by Vanya Cullen. Scots-born chef Colin Anderson keeps things local, from the Margie River marrons and lamb on the upscale lunch menu to the house-made jam with the arvo tea scones.