Penfolds Magill

Penfolds Magill Estate Restaurant is the institutional fine-dining flagship of the Penfolds wine family. At the base of the foothills within Penfolds winery's historic Magill Estate vineyard, established in 1844 by Dr Christopher Rawson Penfold (the founding-physician winemaker who immigrated from England). And is the most architecturally significant historical-winery restaurant in Australia. Located just 15 minutes from Adelaide's city centre, it offers stellar views back over the CBD.

Chef Scott Huggins works with the finest South Australian produce in an innovative degustation menu. The seven-course tasting rotates seasonally; signatures include a hand-cut SA-coast yellowfin tuna tartare with finger lime; a slow-cooked Coonawarra Wagyu shoulder with Penfolds-Grange jus; a hand-rolled tagliolino with SA black truffle; a wood-fired Murray cod with samphire; the famous 'Penfolds chocolate'. A single-origin Australian-cacao plate matched with the day's Magill-Estate Shiraz.

The wine list is the deepest Penfolds cellar in any restaurant. 1,400 references with serious vertical coverage of Penfolds Grange (the country's most internationally recognised Shiraz, going back to 1955), Bin 707 Cabernet Sauvignon, Yattarna Chardonnay, and a respectable comparative Australian-Shiraz section. Sommelier Paul Minato runs the floor.

The dining room and outdoor terrace together hold ninety-six covers. The western terrace holds the canonical view back over the Adelaide CBD. Service is precision-Penfolds. Uniformed captains, choreographed plate-arrival, exact pacing.

Penfolds Magill is the impress-the-client room in Adelaide. The 1844 institutional pedigree settles the credibility question, the Penfolds-Grange cellar is the deepest in the country, and the western-terrace view back over the Adelaide CBD is the conversation. Book the corner four-top on the western terrace at sunset.