Our Story


Located just 3km from Daylesford, the Argus Dining Room serves modern australian cuisine with an emphasis on the produce of the region. Utilising food grown onsite in the Argus kitchen gardens, as well as foraged bounty of the region, and local suppliers such as Angelica Organic Farm in Glenlyon, Real Eggs in Yandoit, amongst others -  head chef Daniele Tarasco has created a menu grounded in seasonality, with a nod to the Italian settlers of the region.


The Argus is located in the original 1930’s Art Deco dining room at Peppers Mineral Springs Retreat. Guests can enjoy a fresh, seasonal menu in understated but sophisticated surroundings designed by the renowned interior designer Stuart Rattle. The Argus Dining Room was awarded 14.5/20 in the 2017 Age Good Food Guide, was nominated for best country restaurant wine list in the Gourmet Traveller Wine List Awards, as well as being nominated for Best Digestif List, it has retained a 'three glass' form Gourmet Traveller Wine for the past three years.

Sommelier Jeremy Shiell

Since joining the team at the Argus Dining Room in 2013, sommelier Jeremy Shiell has certainly raised the bar when it comes to food and wine matching at the acclaimed regional restaurant.


Awarded three glasses at the 2016 Gourmet Traveller Wine Awards, (similar to that of winning three chef’s hats) Jeremy says the restaurant’s wine list development has been highly interconnected with the Argus’ paddock to plate food offering.“My role has been to build a wine list that offers choices to complement and enhance the food experience and we have some great varieties on offer,” he says.


“The Argus has a strong commitment to great wine, including sustainable, low-intervention producers from around the world and local product as well. The last-few years have seen dramatic changes in wine, and I’m proud to champion these changes in an approachable, educational manner.”


The Argus Bar & Lounge wine menu offers an enormous 475 wines for guests to choose from, 15 of these are available by the glass and the selection includes a mix of local, interstate and international offerings.


“I have always enjoyed working at restaurants and live just outside Trentham. I love the region and the local wines of the Macedon Ranges, aromatic dry whites, pinor noir and red from interesting terroir; there is just so much to choose from.”


Jeremy says it is extremely important to have close connection with the food and wine in a high end dining setting.


“My role is to work really closely with the chef, build a wine list that offer choices to complement and enhance the food experience and have some great varieties on offer for guests.”

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