Under the helm of Chef Scott Huggins, Magill Estate Restaurant has stood as a beacon of culinary excellence for over a decade. 

Far from slowing down, it has transformed from a special-occasion-only spot to the coolest kid on South Australia’s culinary block. 

Here, dining transcends the ordinary—a journey through flavours, textures, and the rich heritage of the state’s wine country. 

Huggins isn’t your average journeyman. He cut his teeth rubbing elbows with culinary heavyweights like Seiji Yamamoto at Tokyo’s Nihonryori Ryuginin and learning from greats such as Ignatius ‘Iggy’ Chan in Singapore. 

He honed them by hosting, amongst others, Mirazur’s 3 Michelin demi-god Mauro Colagreco and Burnt Ends’ Dave Pynt. 

With the zeitgeist at his back Huggins has synthesised all of it into one of Australia’s most compelling tables.

Take, for instance, the Kinkawooka mussel stuffed with Mayura Station wagyu tartare. This little gem is topped with lacto koji butter, pops of finger lime, and a little mohawk of crisp saltbush. 

It’s a vibrant symphony of flavours, where each dish feels like a spontaneous celebration born from the creative spark of a late-night gathering. 

Then there’s that snack-sized chimera on a half shell—a deboned chicken wing stuffed with scallop and lobster—a dish that’s become as iconic as the restaurant itself.

The vibe is relaxed and the atmosphere is purposely curated. Service strikes the perfect balance between knowledge, theatrics and functionality. 

The commission of 14 bespoke wooden service cabinets earlier this year redefined the dining experience by bringing back tableside service. 

Sitting at the end of each dining table, these pieces now serve as a stage where our chefs complete dishes. 

It’s an experience that not only elevates the artistry of each dish but also deepens the connection between chef and diner. 

Fully cognisant of the creative credo that if you don’t have the foot to the floorboards you’re going backwards, Chef Huggins, is upping the ante. 

Next year, much of what lands on your plate will come straight from his own 51-acre farm. 

When his garden beds come on stream every dish will affirm his commitment to the ingredients. 

It’s a new day at Magill Estate Restaurant and a testament to how fine dining is evolving under the laconic brilliance of Huggins. 

It’s where tradition meets innovation, where local meets global, and where every detail is considered. 

With a direct line of sight from Penfolds vinous history through to the estate’s iconic gnarled vines; let’s just say, the view does not suck either. 

Whether you’re a discerning gourmand, celebrating a milestone, or simply indulging in the art of exceptional dining, slip into your finest and let your driver whisk you away to the hills for an unforgettable culinary experience. 

Find Magill Estate Restaurant at 78 Penfold Road, Magill SA.