De’sendent
Features
De’sendent is a high-end 35-seat restaurant and the second incarnation of now-closed Arimia. The beloved cellar door restaurant had a kitchen garden, Duroc-Saddleback pigs on site, and a compelling story of farm-to-table deliciousness. Arimia’s owner Ann Spencer and chef Evan Hayter spent a decade gently steering the estate’s food and drink offering in an inspiring, earthy and DIY direction.
De’sendent picks up where Spencer and Hayter’s original left off. The duo want the space to be versatile and hope guests will celebrate special occasions with them as well as feel comfortable enough to drop in for a snack and a drink.
The menu – as it was at Arimia – is very much driven by producers. The ingredients might include local full-blood Wagyu, hand-caught south-west sea urchin, plus other lesser-seen fish species. Japan informs Hayter’s cooking approach, and Japanese kaiseki dining also shapes the guests’ experience. Here, chefs operate out of an open kitchen and serve guests, while sake joins local and international wines alongside sharp cocktails on the drinks list.
Interior designer Kerry Brooks is behind the sleek, intimate space finished with dark timber plus high-end Australian-made fixtures and furniture. The restaurant’s name is a nod to Hayter’s love of punk music as well as the restaurant being a descendent of Arimia. Its logo was hand-drawn by Hayter’s late brother.
Contact Details 
Phone: No phone
Website: desendent.com
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