REVIEW
There's something special about a regional restaurant frequented by the farmers and grape growers who call the area home. Recent renovations have enhanced the effortless charm of this family-run establishment, which is also home to Ottelia Wines. It's a place where owners John and Melissa Innes, their daughter Matilda and head chef Paul Stone express their love for Coonawarra. Stone has an impressive CV behind him (including Melbourne's Supernormal) and crafts a thoughtful, small and simply presented menu that changes daily. Highlights range from bite-sized crisp potato skins with skordalia and cured egg yolk to revelatory milk-braised tortellini in roasted chicken broth with sourdough breadcrumbs. The chef's menu is a whole-table experience worth exploring and draws upon beautiful ingredients from the property. For a more casual affair, the sourdough pizze rival anything you'll find in the city. Genuinely friendly staff round out what is a wholesome Coonawarra experience.
ABOUT
Chef Paul Stone
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
