REVIEW
There are few things you can rely on in life, but the stellar snacks at Magill Estate Restaurant are a constant. The "Signature Menu" includes a single Kinkawooka mussel stuffed with Mayura Station wagyu tartare – a little treasure topped with lacto koji butter, pops of finger lime, chive oil and a mohawk of crisp saltbush. A spectacular deboned chicken wing stuffed with scallop and lobster also remains worthy of its staple status. As the pace shifts to mains, grilled Adelaide Hills porcini mushrooms are smoked in dried pine needles on the way to the table, presented with drama. The elegant space, located on the Penfolds winery grounds, has long set the tone for suburban fine dining, with vineyard and twinkling CBD views. Executive chef and director Scott Huggins has big plans for the future, too, including an outdoor countertop dining area that will breathe new life and energy into proceedings. Watch this space.
ABOUT
Chefs Scott Huggins & Rodrigo Santos
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Wed-Sat
Price guide $$$
Bookings Essential
Wheelchair access Yes
Open Lunch Sat-Sun; Dinner Wed-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
