Appellation delivers a true five-star experience befitting the luxurious, award-winning Barossa Valley accommodation in which it is housed. Chef Ryan Edwards has a clear focus on the premium produce from the bountiful surrounding region that, paired with his technical skills and creativity, is a recipe for an evening to rival the best in the city, with a touch of good ol’ country charm.

The seasonal menu is presented in four sections, grouped more by palate weight than portion size. While guests are encouraged to choose a dish from each, there are no hard-and-fast rules and the kitchen is happy to adapt to individual tastes and appetites.

Tiny cubes of raw veal fillet paired with native currants and a horseradish cream offer a wonderful first insight into the kitchen’s quality. Berkshire pork belly is another star, the twice-cooked flesh beautifully tender with a crackle that would do the very best Chinese BBQ restaurant proud, while a Coorong Angus beef dish, cooked rare, is similarly impressive. Desserts are a fitting end to a memorable evening.

This review originally appeared on adelaidenow.com.au.