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 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 cost 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.