d'Arenberg opens its origami folding doors

The five storey Cube opens in McLaren Vale

Media release
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The d'Arenberg Cube in all its splendour

The d'Arenberg Cube in all its splendour [©d'Arenberg Wines]

Crowds gathering at the cube
Fine Dining at the d'Arenberg Cube Restaurant
d'Arenberg Wine's Chester Osborn
Dining at the  d'Arenberg Cube Restaurant


The d’Arenberg Cube opened its doors to the public, with Premier Weatherill cutting the ceremonial ribbon on Saturday 9 December.

The five storey building has the optical illusion of floating in a vineyard, unique folding origami doors, and each level has spectacular views overlooking the rolling hills of Willunga. Inside is the winery’s new cellar door, a restaurant, private function areas and numerous artworks and features throughout, detailed in the company’s new smartphone application, ‘The Alternate Realities Museum’.

From Thursday 14 December the building is open to the public, the cellar door is operational seven days a week, from 10am to 5pm. A $10 entry fee includes a standard tasting experience, with the option to upgrade to one of several premium tasting flights.

The restaurant is accepting bookings from Thursday 14 December. Open for lunch from Thursday to Sunday, the kitchen offers seasonally changing degustation menus, with an extensive wine list. Two levels of degustation dining are available, priced at $150 and $190, with different levels of wine matches for both, including a non-alcoholic pairing.

The existing restaurant on the property and McLaren Vale institution, d’Arry’s Verandah, will continue to serve lunch daily, offering both a la carte dining and degustation options.

For more information about the experiences offered or to make a restaurant reservation, visit darenberg.com.au.

d’Arenberg received assistance from a $2 million South Australian State Government Regional Development Fund grant, to support the core structure building construction, internal fitout, equipment and carpark development.


  • McLaren Vale (SA)

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December 20th, 2017
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