Restaurants Built Around Natural Wine and Sake: A Refined Journey of Fermentation and Flavour

When natural fermentation becomes more than a technique and instead a philosophy, the result is something truly special. Across the country, a select group of restaurants are embracing the raw elegance of natural wines and artisan sake - not simply pairing them, but building entire culinary experiences around them.

These venues champion low-intervention methods and natural processes, celebrating purity in both glass and plate. Here’s where to go when you're seeking a sensory adventure rooted in organics, earth and elevated taste.

Tamburlaine Organic Wines – Pokolbin, NSW

Set among the rolling vineyards of McDonalds Road in Pokolbin, Tamburlaine Organic Wines is a masterclass in eco-conscious winemaking. This independent estate has grown into one of the country’s leading organic wine producers, defined by a relentless commitment to innovation and sustainability. The space itself merges rustic charm with modern functionality, offering visitors a chance to sample wines that reflect both place and purpose - backdropped by the natural beauty of the Hunter Valley.

Tamburlaine’s offerings are as pure as they are powerful. The Reserve Noble Riesling opens with tropical floral notes, unfolding into lime and sherbet tones that are a match made in heaven with creamy cheese. Meanwhile, the Point 65 Malbec boasts layers of cherry, dark chocolate and a gentle herbal twist, anchored by plush tannins and a distinct earthy core. Whether you’re a seasoned oenophile or a curious newcomer, this is an essential stop for wine that breathes with life.

Secure your tasting session ahead of time - tables fill fast, especially on weekends.

Poachers Pantry – Springrange, NSW

Tucked away in the hills of Springrange, Poachers Pantry is a tranquil epicurean retreat where smokehouse tradition meets estate-grown sophistication. The venue includes a cellar door, restaurant and farm shop - all set within idyllic pastoral surrounds. Whether seated on the sun-drenched deck or nestled indoors at a warmly lit table, diners are treated to sweeping views and an experience steeped in honest craftsmanship.

The menu speaks to the land as much as the wine does. Think delicately poached scallops served with caramelised tofu and chilli, or native game like kangaroo layered with eucalyptus oil and horseradish. Larger plates bring the drama, such as swordfish paired with prawns and San Marzano tomato, all rounded out with a white chocolate parfait worth savouring slowly. The wine list ties it all together, with perfectly matched pours curated by winemaker Adam Wilson.

Book your table early to secure a seat for the signature Chef’s Tasting Menu experience.

SLATE Restaurant – Sevenhill, SA

Located within Pikes Wines’ picturesque Polish Hill River Estate, SLATE Restaurant offers a refined take on Clare Valley dining with a focus on local produce and minimal intervention wines. The dining room - framed in stone, slate and warm Tasmanian oak - feels both grounded and contemporary, while the expansive deck offers a front-row view of the surrounding vineyards.

Executive Chef Louis Ritchie delivers a menu that blends French, British and Japanese techniques into a seamless whole. Begin with something light, such as kingfish sashimi accented by kaffir lime and macadamia, then move on to a richly flavoured roast porchetta paired with mandarin slaw and fennel cream. Finish on a high note with the white chocolate delice - rhubarb, crunch and all. Naturally, the estate's wines and house-brewed craft beers provide exceptional pairings to match.

Reservations are recommended - especially if you’re eyeing that vineyard-side sunset seat.

Clover Hill Vineyard Dine In – Lebrina, Tas

Sitting high above the vines of Lebrina, Clover Hill Vineyard is all about balance: between tradition and innovation, refinement and rawness. The cellar door restaurant boasts a jaw-dropping location, where earthy interiors open onto a sun-kissed terrace designed for sipping sparkling wine as the landscape sprawls below.

Each dish is an elegant counterpart to the sparkling wines crafted in the méthode traditionnelle. A glass of 2016 Blanc de Blanc dances alongside pork cabbage rolls with pickled plums and chorizo crumb, while fried chicken is unexpectedly elevated with sauerkraut and a burst of yuzu curd. Even more adventurous palates might lean toward black pudding with bitter chocolate and berries - a combination that’s equal parts bold and beautiful.

Plan ahead and book your tasting flight paired with the seasonal menu for the full experience.

Mee So – Sydney CBD, NSW

At the intersection of Seoul’s edgy street scene and Tokyo’s precision aesthetic, Mee So brings a vibrant buzz to the heart of Sydney’s CBD. Located on Wentworth Avenue, this urban haunt is fast-paced, fashion-forward and flavour-focused. The interiors reflect a dynamic mashup of neon-lit cool and contemporary style, making it ideal for after-work drinks or casual catchups that call for something out of the ordinary.

Drinks are the cornerstone here - cocktails inspired by East Asian artists, plus a carefully curated lineup of sake, Korean soju and craft spirits. These bold beverages pair effortlessly with the equally inventive food: tacos filled with spicy pork, miso mayo and fried kimchi; bao stuffed with soy-braised pork belly and pickled mustard; or hearty rice bowls layered with salmon, onsen egg and housemade sauces.

Grab your crew and reserve a spot - it’s walk-in friendly but peak hours can get hectic.

Whether you're drawn to the artistry of natural winemaking or the subtle complexities of sake, these restaurants offer more than just a meal - they deliver a deeper connection to what’s in the glass and on the plate. From the vineyards of Sevenhill to the backstreets of Sydney, this is where fermented finesse meets forward-thinking food culture.