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Pipers of Penola

Through five reliable years, Pipers of Penola has delivered modest fine dining with a sheen of city polish for its largely rural clientele. Though strong on value, it exudes understated classical elegance, from the gleaming white chapel design, crisp linen and striking artworks to a sober menu underpinned by strong French technique. Premium local ingredients appear in dishes such as duck cooked three ways (roasted breast, confit leg and seared liver, with sauce Cumberland), lamb rump with braised eggplant and hummus, and crumbed lamb brains with smoked lardons and caramelised shallots. The wine list balances Coonawarra reds with exemplary varietal styles and Champagnes. The Terra Rossa dessert shows a welcome sense of fun, its chocolate, meringue and strawberry layered to mimic rich local soil colours. Pipers’ simple formula of precise, unwavering quality never goes out of style.