It’s a no-expense-spared affair architecturally, inside and out. Stone walling, oak ceilings, sophisticated lighting and soft seating make the experience a welcome comfort zone, aided by attentive staff.

The menu and drinks list further raises the tone, focusing on the Eyre Peninsula’s seafood across entree and larger dishes, as well as a five-course chef’s tasting menu with or without paired wines.

Excellent cooking makes this a trustworthy adventure, starting with a tasting plate of pickled squid, smoked bluefin tuna, kingfish sashimi, Gazander oysters (shucked but with the lid returned to the shell), edible succulents, pickled ginger and wasabi. The main menu provides land-based highlights that contrast and balance robust Asian flavours with classic European techniques such as duck prosciutto with Asian mushrooms and black garlic; and chargrilled scotch fillet with sake-flavoured onion and miso soubise.

As a winery-based dining experience, a mood of inclusivity offers more than the Peter Teakle range, with most SA regions represented.

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