Myrtlefords four distinct seasons brings a variety of year round crops to ripeness; a dream for our Chef, who prefers to 'cook at the source".

Alongside our regional suppliers, the produce on your plate will be sourced and gathered at local farm gates; from the farmer who grew it.

Nearby produce markets, our own kitchen garden and even our chef's home garden will be scoured to ensure only the best possible ingredients are served with some of the lowest food miles imaginable!

Our Region, In Season

Autumn - Almonds, walnuts, chestnuts and hazelnuts. The region's wine harvest begins as early as February, but the cool climate varieties the Alpine is famous, will not come off the vine until April.

Winter - Apples, bok choy, broccoli, cabbage, cauliflower, lemon, lime, potatoes, quince and rhubarb.  Pruning time in the vineyards and orchards, while the white wine vintage will already be being bottled in the wineries.

Spring - The wonderful climate and green scenery make it perfect to explore and sample the year round gourmet produce such as olive oils, mustards, specialty bread, lamb, farmed trout and salmon, jams, pickles and preserves.  The valley is bursting to life, buds bursting on the vines in the vineyards from the first week of October, with leaves, vines and fruit emerging over the following weeks.

Summer - Berries and Stone Fruit, apricots, blackberries, blueberries, boysenberries, cherries, peaches, plums, raspberries and strawberries.