Our Story


Located just 3km from Daylesford The Argus Dining Room serves Modern Australian cuisine with an emphasis on regional produce. Utilising food grown onsite in the Argus Kitchen Garden, the menu is also supplemented with rare breed beef and lamb from the owners nearby farm ‘Vale Hill’ in Smeaton.


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 interior designer Stuart Rattle.

Sommellier Jeremy Shiell

Since joining the team at the Argus Dining Room & Bar 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.


It’s no surprise that Jeremy has such a strong connection to wine having grown up in the industry with his father working in the wine trade in Rutherglen.


Jeremy began his career in wine about 10 years ago. Starting in Melbourne, Jeremy worked with some big names including SOS before heading to Adelaide to join the team at Wine Underground and then back to regional Victoria as sommelier for The Royal Mail before joining the team at the Argus Bar & Dining Room.


“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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