PROFILED BY DE GROOTS MEDIASitting among quaint, old buildings imbued with the history of one of Australia’s most revered winemakers, the restaurant overlooks five hectares of 60 year old vineyards that are used exclusively to produce Penfolds Magill Estate Shiraz. Wall-to-ceiling windows take advantage of the views that extend across the vineyards to Adelaide’s city skyline and the Gulf of St Vincent, and the minimalist interior implies a restaurant that is serious about its food and wine.
The best thing about dining in a winery is the opportunity to have your food and wine matched by the glass, and it is a good idea to draw on the extensive knowledge of staff who are enthusiastic and obliging. Executive chef Luke Stepsys has created a modern Australian menu with French and Italian influences. For the full experience try the eight-course degustation with offerings such as the crown of asparagus with crab salad and truffle emulsion, matched with a 2001 Penfolds Eden Valley Reserve Riesling, or the aged black Angus beef tenderloin with wild mushroom ragout, served with a leek and potato gratin and grape reduction, matched with a 2001 Penfolds Magill Estate Shiraz.
Shelley Hepworth