our partners


Our Sustainability Partners

Mister Rye Straws

Who would have thought to make straws from straw! A South Australian company with the mission to replace billions of polluting, plastic straws has produced a product using existing resources,  which can go straight into our compost after use.

who gives a crap

We do. We use this recycled toilet paper for our bathrooms, and forest friendly paper towel and tissues exclusively. Sending half of their profits to help build toilets and improve sanitation in the developing world, it’s an easy way to give back.

The Good Fish Program

We love being guided by GoodFish for our fish sourcing strategy. We refuse to buy fish on their ‘unethical’ list and prefer to experiment with fish supplied by ethical fishers.

Thank You

Personal care products that make a difference. Naturally derived and containing no phthalates. We support Thankyou and their commitment to end global poverty.

Great Wrap

Great isn’t it! finally we have another option than plastic wrap. We are on the jorney to take plastic out of our kitchen – its a huge task but we are trying. This home compostable veggie waste wrap is a game changer for us.

OUR Supplier partners


The Greenslade family operated the Watervale Hotel for much of the 1800’s and one branch of the family now grow free range chickens at Riverton. The chickens are plump, juicy, fresh and amazing. We like to use the whole chicken as we do with our roast half bird.

Martindale Farm

The Watervale Hotel is partnering with Dianne and Graeme Johnson at Martindale Farm in Mintaro for supply of ethically grown lambs all year around. The Watervale Hotel is supplied from Dianne’s hobby farm within their major wool and livestock business. The lambs are transported to Menzel’s Meats at Kapunda where they are humanely processed. Nicola has designed a menu that utilizes the whole beast, nose to tail.

SchuAm Pork

We have refrained from putting pork on our menu until we got to the stage in the kitchen of being able to take whole animals and we could find a ethical local partner. We are delighted to have started a partnership with the SchuAm Pork brothers. 


The Maitland family have been pioneers in value adding at their broad acre farm north west of Clare. We use their pasta, chickpeas and sell their innovative and tasty ‘Pod’ snacks across the bar. Using sustainable farming, their products are made from 100% natural ingredients.

Four Leaf Milling

Four Leaf milling of Tarlee are certified organic and biodynamic grain growers and millers. We use their flours for our breads including gluten free and ancient grains. Our organic mother yeast used for our leaven breads also provides the basis for our crepes and other baked goods.

Rhodes Eggs

Our chickens at Penobscot can’t keep up with us but we have a great relationship with Rhodes, south of Tarlee, who have been producing the highest quality eggs for more that 50 years and supply us with genuinely free range eggs.

Green Living Permaculture

Jared Murray is our ‘farm angel’. He has deigned and operated Penobscot Farm from inception of this project. He is an intuitive bio-dynamic farmer committed to regenerative agriculture. The results he has achieved measured by flavour, nutrition or productivity are amazing. We recommend his services to anyone wanting to embark on a similar course. 

Freshwater Turkeys

Claire and Jason grew up raising poultry birds and after getting married decided to start farming ducks and rare variety heritage turkeys. We have been delighted to start using their beautiful Turkeys which we only take as whole birds again fitting in with our whole animal philosophy.

Fleurieu Milk Company

As much as we look forward to the day when we can buy milk direct from one of our local Clare Valley dairy farmers, we love working with Fleurieu Milk. The rich and creamy natural milk works so well for our yoghurt, icecream and coffee. 

Barossa Coffee Roasters

Barossa Coffee Roasters specialise in organic and ethically supplied ‘fair trade’ coffee from around the globe which they roast in the Barossa. They not only supply our coffee but keep our machines serviced and staff trained as barista’s.

May and Co.

Our good friends Nick and Amy May from nearby Balaklava provide our red lentils. These amazing red lentils are bursting with vegetable protein and flavour. 

36 Degrees South

We use 36 degrees south for most of our beef – we have not yet got to the stage of being able to take whole local cows! As we work towards this aim we need to use a few different suppliers to get our products. We also get our beautiful tomahawk steaks from Cape Grim. Whilst not local, these SA farmers share our philosophies. 

Taste Nature

Our menu is seasonal, driven by produce from our own organic, bio dynamic Penobscot Farm, managed by jared murray of green living permaculture