Vegetable patches and fruit trees are well established on the property, while the winery also owns a nearby farm and produces its own high-grade olives, oil and vinegar. And a close family member happens to be one of the country’s finest cheese makers.

Previous chef Tom Tilbury (now in the city) took the restaurant to this list’s top ranking in 2019 and his successor, Patty Streckfuss, is unsurprisingly following a similar formula. If anything, you will discover even more leaves and blooms and edible bits and pieces that you are unlikely to have heard of, let alone eaten. African horned melon? Why not.

Tangy house-made buttermilk is puddled around the base of fig halves topped by wafers of prosciutto and purple amaranth leaves. Layers of buffalo curd and a creamy emulsion of tomato, garlic and basil are finished with sourdough croutons and a medley of tomatoes, herbs and mini cucumbers. Thick slices of sirloin come with vivid green parsley persillade and an eggplant cream which might be one puree too many.

All this is served in a semi-enclosed courtyard with the loveliest of cottage gardens on one side, and a mesmerising view on the other.

To read our full list of reviews for South Australia, head here.