REVIEW
Nearly 180 years of winemaking history pervades the urban vineyard surrounding Magill Estate Restaurant, in Adelaide’s leafy suburbs. The modern dining space is set against the legendary Penfolds winery and has all the trimmings of fine dining without unnecessary pomp. Executive chef and director Scott Huggins recently took ownership of the restaurant and champions exquisite snacks on both his three- and seven-course tasting menus, including the revered chicken wing stuffed with scallops and lobster – a fixture on the menu for six years. Local ingredients such as Ferguson lobster and Adelaide Hills porcini are put on a pedestal. Eyrewoolf Abalone sings next to slow-cooked pork jowl that’s pressed overnight, sliced thin and skewered: wrap it in potato bread, and savour the result. With Penfolds wines poured every step of the way, it feels remiss not to dive into the “Icon and Luxury” pairing, which always includes Grange.
ABOUT
Magill Estate Restaurant
78 Penfold Rd, Magill
(08) 8301 5551
Chef Scott Huggins
Price guide $$$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, click here.
Gourmet Traveller Restaurant Guide 2023
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 82.
