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Appellation

A grand Barossa vineyard setting and dining room with terrace make an ideal venue for Appellation to present its vast list of almost 600 wines. Dishes are designed to flatter what’s in the glass. Modest in spectacle but never disappointing in flavour, they embrace kitchen-garden freshness, fine-dining extravagance and regional cuisine hallmarks, from jellied pig’s head terrine with sharp mustard, to Berkshire pork belly with pickled carrot, and courses built around what’s fresh from chef McNamara’s garden, such as a spring trio of artichoke, broad beans and asparagus with lamb loin. Signatures include corn-fed Barossa chicken with lachsschinken, a duck tasting plate of liver parfait, smoked breast and rillettes, and spiced sweet potato with pepitas and almonds– but the biggest thrills are in bi-monthly 10-course wine flight tasting menus with dishes built around specific wine themes.