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Penfolds Magill Estate

A new chef, new menu direction and sweeping refurbishment plans have stated the owners’ ambition to again fly high with this revered dining room. Chef Jock Zonfrillo’s assured confidence has prompted the introduction of tasting menus exclusively. He unashamedly celebrates local ingredients – Mayura wagyu; Suffolk lamb with saltbush, celery and choko; Kangaroo Island marron with samphire and organic honey. The quirky Hallett Cove, a seafood entrée named after a local diving site, pairs fresh fillets, from tommy ruff to mulloway, served on stone from said cove with aromatic crab broth. Zonfrillo breaks several Magill Estate conventions, including serving beer with barbecued kangaroo, pumpkin and onion, but he does a superb job of pairing dishes with Penfolds signature wines, from old vintages to Grange by the glass, and a strong Champagne list.