Magill Estate’s elite gastro-experience continues steadfastly in the top echelon of South Australian restaurants, its lounge and dining room offering much admired front-row seats to a view over the newly planted Magill Estate vineyard with the city on the westward horizon.

Formal fine dining is the vibe with wine service at its centre, naturally. A nine-course tasting menu is the core Thursday to Saturday evening deal, though the “Snack” program to begin can be as generous as six tasty morsels ranging from a lightly poached oyster wrapped in fine cucumber with roe to a house made “crumpet” with smoked eel butter. A progressively inventive, artisan produce based menu follows, including marron, 100-day aged chicken and Wagyu beef in highly creative settings that head chef Scott Huggins now oversees solo since co-chef Emma McCaskill departed.

The massive Penfolds-based wine list will satisfy all tastes up to $100,000 for an inaugural 1951 Grange, while three levels of wine matching options from $70-$350 for a museum selection highlights Magill Estate’s fine wine and dining credo.

This review originally appeared on adelaidenow.com.au.