Magill Estate Restaurant: Restaurant review

This fine-dining matriarch’s crimson colour scheme links nearly 200 years of vinous history with a modern approach in the kitchen. Seasonal snacks roll in sync with the sommelier’s wine pairing (Penfolds, of course), with classics such as crumpets topped with free-range Yarra Valley trout roe and Ligurian honey alongside thrilling new dishes like smoked, cured tommy ruff on crisp fish-shaped buckwheat crackers. Many dishes are finished tableside showcasing produce from chef-turned-restaurant owner Scott Huggins’ home garden. Blue mackerel appears in a bright green aguachile (a Mexican-style ceviche) dotted with edible flowers, while proteins range from dry-aged duck to beef heart. The real highlights stem from the soil, including layered tomato with a peppery nasturtium, macadamia and basil pesto. As the meal kicks on, mandarin reduction dotted with kaffir lime oil, yoghurt mousse, parsley sorbet and frozen orange endocarp continues the garden party. Ever relevant, ever exciting.

Price Guide

$$$$$

Bookings

Essential

Wheelchair Access

Yes

Opening Hours

Lunch Sat-Sun; Dinner Wed-Sat

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

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