Wine tasting at Penfolds' new cellar door embraces elegant food as part of the experience. Echoing stylish design hallmarks of the adjacent Magill Estate restaurant, the new kitchen presents an informal mix of bench, table, lounge settings and a dining terrace overlooking the vineyard and city. Chefs Scott Huggins and Emma McCaskill show off stellar ingredients in lunch dishes with daring flavour combinations - venison with blueberries and goat's curd; snapper with tangy nahm jim and corn fritters; pan-fried gnocchi with a feisty capsicum emulsion. For more conventional tastes, Scotch fillet with pumpkin and sweet potato sits handsomely beside Penfolds' top red wines, including Grange by the glass for $90. The room can serve many functions - from a lingering lunch with wine pairings to a charcuterie plate with wagyu bresaola and cheeseboard to just coffee and dessert, although service needs to be more attentive at the swiftly turning tables.