Block & Cleaver began with a passion for exceptional hospitality — supporting local businesses, strengthening kitchens, and creating meaningful dining experiences throughout the Grampians.
As our journey has evolved, IRIS Restaurant & Wine Bar has become a natural extension of that passion: a dedicated dining destination where our love of food, regional producers, and thoughtful service comes together.
Alongside IRIS, Block & Cleaver continues through bespoke catering, weddings, private dining, and hospitality services.
Different experiences, one shared commitment — creating food and hospitality that brings people together.
About IRIS and Block & Cleaver
For Dean, food is both a craft and a calling. With years of experience in fine dining and a deep connection to the local community, he’s built a business that reflects his belief in quality, care, and hospitality that feels both effortless and genuine.
Fresh, local ingredients guide everything. From the produce grown in nearby soil to the traditions shaped by this landscape, our food is a reflection of the region’s culture and character. We believe that quality is born from seasonality, care, and a deep respect for the place we call home.
Ethos
Our flagship restaurant, named after the owners grandmother, has been established on the Pomonal Estate grounds.
After 8 years curating the Pomonal Estate offering, Adam & Pep graciously passed the reigns of their labour of love to us.
We offer an elevated elegant dining offering with strong roots dedicated to showcasing regional producers & Grampians wines. All whilst maintaining the subtle hospitality that embodies 'Iris.'
Restaurant & wine bar
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From intimate gatherings to grand celebrations, we craft menus that reflect your story. Using the best of local produce, we create dishes that are as memorable as the moment itself — all delivered with seamless service and attention to detail.
Your Event
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Bring the restaurant experience into your own space. Whether it’s a private dinner, milestone celebration, or long-table feast with friends, Dean designs and prepares a bespoke menu, giving you and your guests the luxury of sitting back and enjoying.
Your Chef
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We partner with restaurants, wineries, and venues to deliver executive cheffing and hospitality expertise. From designing menus that showcase the region’s produce to supporting kitchen operations with skill and precision, we help venues elevate their dining experience.
Your Restaurant
Providing services and beautiful food that honours the region and elevates every gathering. Please contact us to find out more about pricing and sample menus. Click below to find out more.
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"When you arrive at Pomonal Estate, you may see the vines, the mountains, the beautiful accommodation, the wine, the food and the warm country welcome... For us, Pomonal Estate has never just been a business. It is our home, our family story and a reflection of our love for the Grampians and the community that has supported us for more than two decades."
— Adam & Pep Atchison, owners of Pomonal Estate
Adam and Pep Atchison have called Pomonal, in Victoria's Grampians region, home since 2001. In 2014 they set out to build a winery of their own, researching more than 23 wineries and hospitality businesses across three states before realising the dream belonged right where they already lived. With backing from Adam's family, they built Pomonal Estate from scratch, opening its cellar door — crafted from recycled and locally sourced materials — in December 2017.
Pep brings 25 years of winemaking experience, while Adam's passion for brewing expanded the estate into handcrafted beers and ciders alongside the wine. Community has stayed central to how they run the business, from backing local talent to supporting regional producers and artists.
Pomonal Estate
Adam & Pepita Atchison
Curating experiences where service, wine, and storytelling come together.”
With a foundation in Michelin-starred dining, Martin has built a career at the intersection of service excellence and sommelier expertise. Beginning as a sommelier, Martin developed a deep respect for producers, terroir, and the role wine plays in elevating the dining experience. Over time, this evolved into a broader leadership role, managing front-of-house teams and shaping the culture that defines truly exceptional hospitality.
Today, as our lead sommelier, Martin brings both precision and warmth to the guest experience. From crafting thoughtful wine pairings to leading service with consistency and care, his approach is rooted in connection—ensuring each guest feels part of something memorable. Beyond the dining room, Martin contributes to the industry by mentoring young professionals, advocating for professional development in service, and promoting the integration of wine knowledge as a cornerstone of modern hospitality.
At the heart of their philosophy is a belief that hospitality is storytelling: each glass, each plate, and each interaction should carry meaning, creating moments that last well beyond the table.
Sommelier
Martin Sibthorp
“Beyond the kitchen—developing people, brands, and ideas that move hospitality forward.”
Dean has built his career from the ground up, starting in professional kitchens where he developed the craft, discipline, and respect for hospitality that underpin his work today. Over time, his career evolved from execution to leadership, where he championed culture, mentorship, and the idea that true hospitality extends far beyond the plate.
Now established as a private chef and entrepreneur, Dean creates dining experiences that are as thoughtful as they are memorable—celebrating producers, telling stories through food, and bringing people together in meaningful ways. Beyond serving clients, he is deeply committed to the broader hospitality community, mentoring the next generation of chefs, advocating for progressive workplace culture, and championing sustainable, future-focused practices.
At the core of his philosophy is a simple belief: hospitality should bring joy, create connection, and leave a lasting impact. Whether at the table or within the industry, Dean’s focus remains the same—deliver with heart, and help shape the future of hospitality.
Executive Chef
Dean Sibthorp
Our Team
Gather well.
Eat beautifully.
From local kitchens to mountaintop weddings, Block and Cleaver brings a refined, relaxed approach to dining. With a deep respect for produce, people and place, we create food experiences that feel effortless—yet unforgettable.
