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Appellation

Appellation has developed great finesse and harmony in its delivery of top-end dining: seamless service; a handsome room overlooking vineyards; an enticing à la carte menu not bound by course structure; an expanding wine list that presents neighbours first, then reaches to national and international icons. While it offers a degustation that changes monthly to focus on food and wine from Barossa districts, Appellation doesn’t overstate its regional accent; its embrace of prime local produce is evident in the freshness and potency of flavours. Chef Mark McNamara has signatures that endure – corn-fed chicken with lachsschinken, a duck tasting plate – but also impressive new dishes: pigeon breast with beetroot confit and peppered juniper game glaze; an intense marron and tomato bisque; snapper in a robust red wine and thyme butter sauce. A benchmark in wine-region dining.