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Cut from a foodie thread

Just 90 minutes north of San Francisco resides Sonoma County’s newest foodie destination. Scheduled to open in late November, SingleThread is a farm-driven restaurant and lodging envisioned by husband and wife Kyle and Katina Connaughton. A chef by trade, Connaughton has spent his life working in fine-dining restaurants such as Heston Blumenthal’s three-Michelin stared Fat Duck in Berkshire and under the revered French chef Michel Bras in Japan. Drawing on these culinary lessons and the pairs’ extensive travel experiences they have endeavoured to create an authentic wine-country homestay of the highest quality.

SingleThread embodies a strong farm-to-table philosophy. The five-acre property consists of a greenhouse, heirloom fruit orchard, chicken coups, olive trees, beehives and a cattle paddock surrounded by a variety of wine vineyards; the resulting produce used to supply the restaurant kitchen. Guests to the restaurant have the option between one of three 11-course tasting menus that fuse Japanese flavours with seasonal produce and come with paired wines. Afterward, diners are gifted a copy of the menu, seeds and a floral posy. For those who wish to stay overnight there are five luxury guestrooms above the restaurant.

The fine-dining experience

 

Designed by the innovative design and concept firm AvroKO, the interiors have been imbued with a rustic yet contemporary quality that features wooden ceilings, sleek furniture and a showpiece artwork. Each morning guests are served a multi-course breakfast that can be taken in-room, on the rooftop or in the study.

SingleThread has opened reservation requests for both the restaurant and the inn – rates for a guest room start from USD$800 (about A$1051) per night, and suites start from USD$1,000 (about A$1314) per night.

singlethreadfarms.com

Guest room interiors

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