Magill Estate Restaurant
After working at The Royal Mail Hotel in Victoria, Iggy’s at The Hilton in Singapore and Micolau Hotel and Restaurant in Spain, chef Scott Huggins was offered a homecoming role to revitalise Penfolds’ Magill Estate restaurant.
The nine-course degustation changes almost daily, depending on what suppliers have in stock or which wines are prime for the drinking. Wines can be matched for an additional $110, or $250 with Penfolds’ heritage-listed Grange, Magill Estate shiraz and Reserve Bin A chardonnay.
Courses might consist of crumpet with smoked trout butter; chicken skin tart; marron, miso and pickled fennel; or eucalyptus sorbet and apple granita.
The stunning interior incorporates the vineyard views while a distinctive design that makes impressive use of hanging orbs creates an other-worldy atmosphere to match the meal. If it all seems a bit much, step over to Magill Estate Kitchen for a more casual take on the same thing.