Food Philosophy

Magill Estate Restaurant Food Philosophy

Food Philosophy

"Our aim is to constantly be inventive, drawing influences from season, flavour, aroma, wine and texture. We have a conceptual approach to cooking, which reflects on travels and exchanges of ideas. While we have an innate understanding of the Penfolds winemaking philosophy and wine style, our passion lies in our natural and wild surroundings; seasons, flora and fauna. We hunt for rich produce from the local community and from the same region, earth, land and loam from which fruit for our wines is sourced. It is the diversity of South Australia’s terroir that provides both the kitchen and winemaking team with a rich palette of regionally unique materials. We share a vision to deliver a clean and natural cuisine, with complex preparation however never complicated on the plate or palate."

- Scott Huggins, Head Chef.

Wine Cellar

Magill Estate Restaurant Cellar

Wine Cellar

The restaurant cellar boasts the finest collection of Penfolds wines dating back to the creation of the first experimental Grange in 1951. 
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