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Enoteca Cucina

A few years ago the Italian Club converted their well-worn headquarters into a stylish restaurant, with Barossa-bred Sarah Turner heading up an all-woman brigade behind the stoves. Under Turner’s direction, a dish that could sound mundane, such as Woodside goat’s curd and caramelised onion ravioli with pancetta, tomatoes and parsley butter, really shines. Attention to detail – the perfect crust on a quail, speck and smoked eggplant pie – makes Enoteca stand out. A salad made with slow-roasted tomatoes, buffalo mozzarella, olives and garlic confit has a high wow-factor. Torta di cioccolato could be adequate but uninspired, yet this flourless chocolate and espresso cake with coffee cream and white chocolate is ethereal. The wine list, with a sprinkling of Italian rarities, has more than 200 entries and is rapidly growing.