The heart of Melfort
Melfort was once my family’s farm in the Mazowe Valley, Zimbabwe. It was a place of abundance—fruit trees heavy with harvest, rows of vegetables, grass-fed livestock, and a dining table that always had extra seats for whoever turned up hungry. My grandfather made sure that every meal was prepared from the land itself: seasonal crops, meat from the farm, and nothing processed. Just real food, cooked simply and shared generously. Those meals were more than nourishment—they were a way of life.
Years later, my own journey brought me back to those roots in a very personal way. After being diagnosed with an autoimmune disease, I began to rethink food not just as flavour, but as medicine. I discovered the power of eating with the seasons, focusing on whole ingredients that support health and healing. It is this philosophy that now guides everything we cook at Melfort.
Today, our menus celebrate the same spirit of simplicity and honesty my family lived by—seasonal farm produce, grass-fed meats, local line-caught fish, wild foraged ingredients, and health-conscious elements that are good for the body as well as the palate. Every dish is created to nourish, while still surprising with modern technique and playful flavour combinations.
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We work closely with farmers and producers who share our respect for the land and for sustainability. Wines come from our home, Marianne Wine Estate, chosen to pair beautifully with each course. The food is fresh, generous, and designed for sharing—whether you’re a family with little ones, or a devoted foodie.
Our space is rustic and welcoming, grounded in the farm heritage that inspired it all. Melfort is not fine dining with stiff formality, but a place where unpretentious, heartfelt hospitality meets seasonal creativity. A place where everyone is cared for, every dietary need is thoughtfully considered, and every meal carries a touch of nourishment.
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We invite you to sit at our table, share in the season, and experience food that is both joyful and deeply good for you.
- Tasmin Reed, Head Chef
