Magill Estate Kitchen combines an iconic location with a more casual dining experience than its high-flying counterpart Magill Estate Restaurant. The Kitchen is available for breakfast, lunch, or just coffee.

Floor-to-ceiling windows look out over the Penfolds vineyard, where you can spy apprentice chefs picking veggies from the garden patch. Chef Scott Huggins understands you can’t eat a degustation every night, so the Kitchen was designed to reflect the kind of cooking he does at home.

It’s still high-level stuff, however. Breakfast options include crispy pig’s head with apple slaw and blood pudding; or duck hash waffles. The coffee is a house blend that can also be enjoyed in iced form with house-made ice cream, and there’s a range of local loose-leaf teas.

For lunch you might find eel toast with pickles; salt baked celeriac with pearl barley and chicken jus; or partridge with papaya and slaw.

The wine list is a short selection of Penfolds’ best (which is saying a lot) and can be matched with a range of international cheeses and charcuterie.