Food Philosophy

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.

It is the diversity of South Australia’s terroir that provides us 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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