Two years ago, we broke ground in Wilyabrup. An off-grid winery built into a dam. A cellar door designed by Kerry Hill Architects to emerge from the landscape rather than sit on top of it. An expanded market garden that covers a full acre. A kitchen built around what the farm grows. It opens in August 2026. Sign up to our mailing list below to stay in the loop.
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Cellar Door
Taste the full Wayfinder collection right where it's made. The Cellar Door sits within the winery building itself. Guests can taste at the bar or settle in for curated, seated flights, all while enjoying the views across the dam and a glimpse into the barrel hall below.
Restaurant
A seasonal menu built around what the farm grows. The restaurant draws directly from the estate's market garden, heirloom vegetables, herbs, honey and lamb raised on the property. Indoors and alfresco, guests can choose from an à la carte menu or a tasting menu, both shaped by the rhythm of the garden and the character of the wines. Outside on the lawn, a more relaxed menu crafted from the same produce and the same philosophy.
Winery
Nestled into the land itself, our purpose-built winery is designed to support a regenerative future for Wayfinder winemaking. Every element, from its gravity-led layout to its off-grid energy systems, reflects our belief in gentle handling, thoughtful architecture, and an honest expression of our site.
Market Garden
A full acre of market garden space, a greenhouse, polytunnels and over 40 no-dig beds producing heirloom vegetables, edible flowers, herbs and eventually, orchard fruit. Seasonal crop rotation, minimal soil disturbance and cover crops keep the soil healthy and productive. It supplies the Dunsborough kitchen now and will drive the menu on site from August.
