Margan wines are all estate grown and estate made in the Broke Fordwich region of the Hunter Valley. The business was established in 1996 and is owned and operated by Lisa and Andrew Margan who are proud to have over 100 hectares of quality vineyards, a state of the art winery and striking cellar door and Margan restaurant as part of their onsite wine tourism operations.

Margan Restaurant is now in it’s thirteenth year and as the pioneers of agri-dining in the Hunter Valley we are committed more than ever to our ‘estate grown, estate made’ ethos.We base our menus around what we harvest from our one acre kitchen garden and orchard to maintain a truly seasonal focus.In addition we have our own olive trees, free range chickens, honey and raise our own lambs. A selection of our estate grown produce is incorporated into this menu.What we do not grow or produce here on the estate we source from our local area including Wagyu beef, pigs from Krinklewood biodynamic farm, mushrooms, olive oil and farm gate produce from Broke.We are firm believers in respectful animal husbandry and all our poultry, fish and animals are raised humanely and sustainably.Our ‘nose to tail’ philosophy shows respect for the entire animal utilising prime cuts as well as secondary ones with our own charcuterie production including prosciutto, coppa and pancetta.We ‘dry age’ our beef on site to ensure maximum flavour.As farmers we are committed to looking after the land and as such are certified with Green Table Australia as well as the WFA Entwine program for our environmental sustainability initiatives (first and only HV restaurant and winery).Integrity is important to us and our accreditation benchmarks us internationally for best practice to ISO14000.

Opening Hours

Lunch: Friday, Saturday & Sunday;
Dinner: Friday & Saturday
Also open most public holiday Mondays for lunch. Bookings are essential as opening hours may vary.