On Wednesday 18th April, Magill Estate Restaurant and Mayura Station will come together to host an interactive dining experience that celebrates the best of South Australian wine and wagyu.

Held at Magill Estate Restaurant, the standalone dinner will include a five-course degustation menu created by Head Chef Scott Huggins, featuring four Mayura Wagyu dishes and one dessert.

Tickets for this event are sold out. 

Bentley Restaurant head chef Brent Savage will join Scott Huggins at Magill Estate Restaurant on Wednesday 28 June to host a once-in-a-lifetime collaborative dining experience. The special event will include a delectable 8 course degustation menu prepared by the two chefs.

Magill Estate Restaurant received several notable accolades at the 2016 Savour Australia SA Restaurant and Catering Awards. The restaurant was named best ‘Fine Dining Restaurant’ and also received the sought-after ‘Restaurant of the Year’ award, for the second year in a row. For further information click here. 

Recognised as a superior dining experience, the restaurant was commended for its offering of intricate dishes and the opportunity to enjoy wines from the Penfolds cellars. Co-Head Chefs Scott Huggins and Emma McCaskill were recognised for their skills in delivering an intricate menu inspired by local and seasonal produce. Magill Estate was also recognised for the restaurant’s ‘luxe’ interior setting, offering immaculate views over the vineyards and the Adelaide CBD.

The Restaurant and Catering Association has named Magill Estate as the Restaurant of the Year at the 2015 South Australian awards ceremony. In addition to the top accolade, Magill Estate also received the award for Fine Dining Restaurant of the Year.