Here’s a fresh concept: two wineries (Mr. Riggs Wine Co & Zonte’s Footstep) develop a joint cellar door in McLaren Flat as a bar, sales outlet and kitchen, encouraging customers to taste their expansive ranges. Consequently, the nimble kitchen caters for a variety of appetites, but has an unconventional way of creating a two-to-four course meal – a few pintxos plates augmented only by plats du jour, for instance. Chef Ben Sommariva combs the region for outstanding fresh produce, and exemplary regional signatures abound; vibrant red cured trout is dressed in gloriously thick, rich local olive oil, while Goolwa cockles sparkle on fresh pasta. There’s simple pleasure in a big bowl of tiny prawns, battered, fried crisp and seasoned as a snack for drinks. Exposed brick, heavy old timber beams and large windows emphasise the room’s cosy feel and the space is as comfortable as sitting in the chef’s home kitchen.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Gourmet Traveller’s star-ratings, which range from zero to three stars, reflect reviewers’ first-hand experiences. The best-rated restaurants form our national Top 100. Our wine ratings, from zero to three stars, are made by wine editor Max Allen on the strength of the quality of the restaurant’s wine list. View our rating key here.
