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This elegant vineyard restaurant works in complete harmony with its five-star surroundings. For chef Mark McNamara, this means using the best ingredients with restraint and respect, an approach that culminates in dishes such as an exquisite venison pot-au-feu, in which a round of meltingly tender meat is accompanied only by vegetables, a touch of parsley, mustard sauce and a pool of consommé. “Murray cod fillets with beans, tomatoes and waxy potatoes” is as it sounds, the fish shining in a light sauce lifted by the barest hint of anchovy. The short menu changes daily, although signature dishes such as the Barossa corn-fed chicken with lachsschinken are permanent fixtures. The extensive wine list is a regional masterpiece. Although service is generally well-informed and enthusiastic, it occasionally lacks the polish you might expect. Still, you will be charmed.