78 Penfold Road, Magill
Winery | Restaurant | Cellar Door
Penfolds’ Magill Estate Restaurant draws inspiration from season, flavour, aroma, wine and texture to deliver world-class dishes in an unforgettable setting.
First opening in 2005, a redevelopment in 2013 saw the restaurant re-open under the leadership of two head chefs, Scott Huggins and Emma McCaskill. Meeting 10 years ago while working together at Ezard in Melbourne, the two young and very ambitious chefs pursued careers separately at acclaimed restaurants such as Tetsuya’s, Iggy’s, Sat Bains and Tippling Club before moving to Japan to work in the kitchens of Narisawa and RyuGin.
Upon returning home, they decided to open a restaurant together and saw Adelaide as a great place to start. As luck would have it, Penfolds was looking for someone to take over its restaurant, awarding the duo the responsibility. Since then, Scott has taken over as the sole Head Chef.
His food philosophy revolves around natural and wild surroundings including the seasons, flora and fauna, as well as an innate understanding of the Penfolds’ winemaking philosophy and wine style. Emphasising local produce, Scott looks for ingredients from the same region, earth, land and loam as the fruit for the wines.
The diversity of South Australia’s terroir provides both the kitchen and winemaking team with a rich selection of regionally unique materials, such as Mayura Wagyu from Millicent on the Limestone Coast. All in all, Scott’s nature-inspired dishes are, while complex in preparation, never complicated on the plate or palate.
The menu is designed to be a tasting menu that changes daily, dependant on the ingredients available to the chefs. Past menus have opened with Kingfish served with ponzu and turnip, before featuring Crab with almond and artichoke, Partridge with Jamon and pickled peach, and Lamb with garlic and Magill Estate carrots. The Mayura Wagyu was next, accompanied by asparagus and sesame, before the sweet courses – Baked Cheesecake with muntries and pickled apples, and lemon curd, rice custard and meringue.
It’d be silly to get so close to Penfolds winery and not match your delicious dishes with wine, especially when such a large range is available to you. The extensive list represents the finest selection of back vintages and rare wines Penfolds has on offer, with every vintage of Grange appearing. If you just can’t decide, leave it in the hands of the expert team, who will perfectly pair each plate with a suitable drop.
Magill Estate’s beautiful setting rounds out the decadent experience. Styled by Melbourne- based designer Pascale Gomes-McNabb, it boasts floor-to-ceiling windows that provide a picture-perfect view of the surrounding vineyard and estate and emphasises natural timbers, pulling elements of the exterior inside. Paired with the contemporary food, an extensive collection of Penfolds wines and exemplary service, Magill Estate is sure to be a dining experience you won’t forget.
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