Magill Estate Kitchen — Restaurant in Adelaide

2 of my favorite chefs (Scott from Penfolds Magill Kitchen & the amazing Fabian from Maxwells) and friends are going to collaborate on one night for tasting Australia. I can’t wait. This will be a genuine food experience. I am looking for exciting food wines & lots banter with my 2 friends. It is so exciting just to think about it. It’s even more exciting as Jacqui (the presenter) is more of a food nut than me. Just reading the headlines excites me. Maxwell’s restaurant is number 1 in Adelaide. Magill Estate Restaurant has been named number 15 in the world. See why I am excited.

STARTERS Scallop Sausage Crab, Chicken Skin, Onion Kingfish Tartare Oyster, Sea Blight, Finger Lime George Jensen Sparkling Long thin scallops delicious Chicken skin Cracker perfectly made into cracker base. Delicious crab & onions. Great morsel best I think. Kingfish wrapped in crispy with tangy tartar. Delicious Oysters shell. To explain this is difficult. So the shell is made from curing many things plus grounded shell into a basic cracker in the shape of an oyster shell. Oyster emulsified, seaweed “blight “ (delicious crunchy stem like) with finger lime. You had me at finger lime. Absolutely delicious. It’s so good. I’ve decided it’s the dish of the night. Tuna, Pork Hock, Sesame Emulsion Maxwell Grenache Rose 2024 Excellent crunchy pork bits sensational Calamari, Abalone, Finger Lime Penfolds Cellar Reserve Polish Hill Riesling 2024 This is so special. Shaved cured Abalone shaved calamari amazing juice as sauce. Tiny cubes of both with finger lime. Yep in heaven stunning stuff. The more you eat the more you love. Amazing. SCOTT thank you. Marron, Yuzu, Fermented Chilli Maxwell Bloody H my goodness this is just amazing. Sensational. The Yuzu & fermented chilli is to die for. The dumpling is just amazing. This a stunning dish that would be very difficult to beat. I know I thought the last dish was it. I am so lucky. To have 2 such stunning dishes in a row is a privilege. Wow. Grenache Blanc 2024 Goolwa Pipis, Beef Tongue, Crispy Skin Beef tongue like a thick juicy square like steak. So soft it melts in mouth. Sensational yummy. Gorgeous to eat. Pippi broth in small side dish to sip as you eat. Pippies were a tad chewy and yet flavourful. Amazing excellent tasty meal. Penfolds Bin 23 Pinot Noir 2024 Lamb rump, Jerusalem Artichoke, Chive This was is sensational. The lamb which differently has been slowed cooked so that every part is pink. It’s corned beef like. Soft melted in the mouth. Delicious texture. The artichoke purée is delicious. Chives are shaved thin bits. All that yet I can’t feel a bit let down. Not sure why perhaps I wanted more on the side. The lamb itself was amazing so yes I wanted more to go with it. Maxwell Eocene Shiraz 2023 Set Cream, Ernabella Honey Crackle Delicious. An absolutely amazing night of sensational food with equal senatorial wines. A delightful experience tone at. I feel so good I’m dancing. It’s just one of the nights. out. My massive appreciation to: my good friends Scott & Fabian with their collaborative teams. To Jacqui of Jacqui’s Food Fetish a homage to your extraordinary skills and work for making this the night it was. To all the staff and hard working people behind the scenes led by good friend Hannah. Without none of the night would have been possible. My heart goes out to for all...

I booked for a brunch, for my partners birthday. I chose to book the breakfast board as it looked like good value, but unfortunately missed that the price was per person, not per board. I understand that’s on me and don’t mind at all sparing that expense for a birthday at a location like this. Unfortunately though, I do not believe that it was worth it at all for the price I paid. Some items were delicious- the poached eggs were amazing, as was the avocado dip and hollandaise sauce, and the ricotta pancakes were cooked to perfection. Unfortunately though this is where the quality ends. The toast was far too tough and difficult to cut and eat- it was close to stale in my opinion and very sharp when eating it. The bacon was 80% fat which was extremely disappointing at a price point of $55 per person. The fried chicken was mostly batter with hardly any chicken inside. The scrambled eggs (or omelette?) were rubbery and flavourless- neither myself or my partner could eat them. And the rest of the selection (salmon, mortadella, and crumpets?) were incredibly basic and of the same quality (but not quantity) of what one could get at a hotel breakfast buffet (for a lower price!!). Over all, the service was lovely, as was the location. I understand that a prestigious place like penfolds comes with a higher price- but I would have thought the food would be held to a much higher standard, especially for a $110 breakfast board. At that price, surely cakes or some sweet options could be included- or at least some highlights of your usual breakfast menu! I unfortunately won’t be recommending this experience to anyone, and due to the quality it’s unlikely I will return personally...

One of the best experiences I’ve had in a while when it comes to dining out. The menu was kept secret from us when we went to dine which at first seems like a bad idea, however, it turned out that it made each dish that much more enjoyable as you never knew what was next and always had a clear mind when it came to the table. The staff were lovely and were more than happy to cater to specific dietary requirements which most restaurants of this calibre seem to be less than capable of. Each dish served was absolutely phenomenal and I personally loved all of it, for the sake of the experience I will not divulge what it was but let me assure you, it’s all good. We went on a Wednesday night, no special occasion just wanting to try the restaurant, it was quiet with only two other parties meaning the restaurant had this relaxed atmosphere which is certainly a big plus in my book. Overall this is truly an experience that everyone must try at least once and the inclusion of beer on the drinks list did not go unappreciated. A solid 5/5 from me and I would happily...