While this winery restaurant’s primary purpose is showcasing its impressive vinous output, chef Tom Robinson captures an authentic regional and seasonal flavour through his excellent selection of ingredients, deft execution and gorgeous presentation. While the kitchen serves a limited Harvest menu for lunch from Tuesday to Thursday, it’s the five-course Provenance set menu served at other times that provides real cause for excitement.

An opening snack of salt-baked beetroot, rich black garlic and nori in a minitart is a savoury delight. Crisp-skinned Murray cod sits in a gentle chardonnay beurre blanc piqued with caviar. Roasted pork loin in apple and sage puree with an ingenious parcel of six-hour braised cabbage is a luscious meld of harmonious flavours and contrasting textures. 

Attention to small details lift the whole experience: fennel seeds mixed with salt flakes to accompany whipped butter and excellent sourdough/wholemeal bread; pristine Riedel stemware appropriate to each wine variety; informed service staff. It adds up to an exceptional showpiece restaurant celebrating the very best of SA provenance.

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