It’s easy to be cynical about the image-conscious motivations of the creek-side cellar door and eatery, but it won’t be long before the genuine quality of the package wins you over. 

Down The Rabbit Hole restricts full restaurant-style service, with a la carte choices, to weekdays. Weekend crowds are offered simpler grazing boards and a set “Feed Me’’ menu. Chefs Nick Tadija and Cameron Clarke know how to make a plate look photogenic but the style is matched by substance.

Raw kingfish is crowned with daikon and fresh wasabi, then finished with a chilli, soy and honey dressing. Pork dumplings come with a scorched chilli relish/ dressing. Housemade pasta is now a specialty, perhaps an autumn harvest of pappardelle with wild mushrooms, duck eggs and roasted chestnut. Enjoy the golden, spiral-cut lid of a mushroom and taleggio pithivier (aka pie), while a thick slab of grass-fed sirloin tastes every bit as beefy as it looks. 

For dessert, a wedge of roasted pineapple is nestled beside a piped line of cream cheese whipped with whey caramel, cubes of cinnamon biscuit and dried pineapple.

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