Penfolds Magill Estate Restaurant — Restaurant in Adelaide

We were greeted at the door and taken to the bar lounge as our table wasn’t ready upon our arrival. We ordered 2 drinks and sat there until we were told our table was ready, or so we thought. We were never told it was ready and we had to get someone’s attention whom then told us it was already ready. Who knows how long we would have sat there waiting for.

Upon getting to our table by the window (which we requested so that was a positive), it just felt a little cold and bare, not at all cozy.

The service overall was excellent and very attentive. We were informed how everything works and whether we wanted wine pairing or not to which we declined. Unfortunately it was very hard to understand some of the explanations of what the food was when it was brought out to us, which was a shame so half of the food we were guessing and had no idea.

We had 2 cocktails which were both very nice.

The food consisted of a few small snacks, then 5 savoury courses and 2 dessert courses, with a palette cleanser in between.

Not one of the snacks or courses was I blown away by. The food seemed like it was trying to be too complicated and more attention was put into the types of ingredients and cooking methods rather than the flavour itself.

The palette cleanser was a parsley sorbet and was explained to us like they had too much parsley and needed to find a way to use it, so they decided to make a damn sorbet. It was as good as you could make a bitter herb taste as a sweet palette cleanser, which was average. I understand why they used a super sweet citrus sauce with it, because without it, it would have been a bit worse than average.

For the price, this was a very underwhelming experience and I left feeling like I made the wrong choice to celebrate my...

Went for celebratory lunch to the restaurant. Staff very attentive and helpful. Venue is modern, with great views of the city. Decided to have the two course menu option. Firstly we had the scallop entree. The three scallops were delicious. For the mains I chose the lamb, which was very disappointing. The lamb was medium rare, which is fine by me, usually. However the fat hadn't been seared/rendered sufficiently so it was difficult to cut the meat away from the fat. The consequence of this was half of the serving was left on the plate as it was inedible. I think the vegetable was pumpkin, which was tasty, but was overshadowed by the meat disaster. As I was taken to the restaurant by a friend, I didn't want to spoil the gift. However, I decided that I needed to provide feedback. The staff member was apologetic, and brought back two complimentary cakes (one plate, two forks), which was thoughtful. I wish I could say the meal ended on a high...but, unfortunately, it didn't. The chocolate cannoli casing was dry (the chocolate filling was tasty) to the point that it was hard to put a fork through it, and when I did succeed it crumbled into bits and was like trying to eat sand. The slice of cake was also dry, and although I tried gallantly to eat it I only managed a small portion. The cost of the meal was an expensive disappointment. Would I recommend the restaurant? No. There are other quality restaurants that I would prefer to visit. Funnily enough the next week I saw that they had received an award from AGFG in 2021 for 17 chef hats. That certainly wouldn’t have...

A Masterclass in Modern Australian Fine Dining

Dining at Penfolds Magill Estate Restaurant was, without exaggeration, one of the most extraordinary culinary experiences of my life. From the moment we arrived, every element was executed with precision, warmth, and understated elegance. This is a restaurant that doesn’t just serve food — it tells a story, celebrates the land, and elevates every bite into something unforgettable.

The menu was a symphony of texture, flavour, and thoughtful presentation. Each course felt like a love letter to South Australian produce, artfully composed and expertly balanced.

The Magill Estate Crumpet was a revelation — delicate, savoury, perfectly constructed — it captured the essence of the estate with every bite. The oyster with Pink Lady apple was an inspired opening snack: bright, clean, and utterly moreish. The school prawns with pumpkin, melon, and crystal caviar offered a sublime interplay of salt, sweetness, and crunch — easily one of the highlights of the meal.

But it was the duck that stole the show — cooked to perfection, rich and succulent, it was a masterclass in flavour and restraint.

Every wine pairing was considered and elevated the dish it accompanied, showcasing Penfolds’ heritage and finesse. The service was impeccable — professional yet personable, attentive without intrusion. And of course, dining against the backdrop of the Adelaide Hills with views over the vineyard added a poetic sense of place.

A truly exceptional experience from start to finish. I can’t recommend it...