The responsibility of heading up the kitchen for the country’s leading wine brand at Penfolds Magill Estate sits comfortably with Head Chef Scott Huggins, who knows exactly how far to push the culinary boundaries.
The historic winery dates back to 1844, but the restaurant’s dining room is elegant and contemporary, with stylish furnishings, well-spaced tables and designer light fittings. Imagine overlooking the vines, with a signature glass of Penfolds, as your whole definition of sense of place changes.
While the core of the menu fits the matching needs of the wine portfolio like a glove, it innovatively challenges at the edges. Following a series of playful snacks, lobster warmed in kombu with fermented ice showcases a thoughtful textural and temperature counterpoint. Sommerlad chicken, garnished with sensational pickled abalone and lushed up with caviar, hits the mark. Likewise, the pork jowl with pear, jamón, and Alba white truffle is a decadent dish that delivers, followed by a flawlessly executed venison with beetroot and watercress.
PSST! The exclusive Coravin™ matching experience lets you explore premium back vintages (including Grange) with your meal at a not unreasonable cost.