A one hour tour of the organic, bio-dynamic Penobscot Farm followed by Degustation Dinner at the Watervale Hotel with option to include Wine or Mocktail matching.

The tour includes history of the Farm, and most importantly how organics, bio-dynamics and permaculture principles leads to enhanced taste and enriched nutrition. Visitors will see, hear, feel, smell and taste their way around the farm as well as understand how concentration of vibrational energy, improved soil health and effective water retention all leads to better fresh produce. We will then head to the Penobscot Restaurant Chef’s Table at the Watervale Hotel for a degustation dinner, with option for Wine or Mocktail matching and tutored tasting that covers Clare Valley terroir, climate, geology and geography. Executive Chef and low-waste warrior Nicola Palmer and her team of international Chefs will demonstrate how they enrich and enhance the fresh, natural flavours Mother Nature has gifted us. The dishes will include fresh produce picked that day such as our Penobscot Farm Salad, as well as other farm produce preserved earlier as relishes, sauces, pickles, ice-creams or sorbets. Sommelier Warrick Duthy can select Clare Valley wines or Penobscot Mocktails to match each course, this can be decided on the day. Alternatively diners can simply select their own beverage accompaniments.

Offered 7 days
Meeting at the Watervale Hotel by 4pm, dressed for an all-weather Farm Tour. We recommend appropriate footwear, hat/umbrella.

Please notify Watervale Hotel of any dietary requirements at time of booking.