The Kitchen Door at Penny's Hill & Mr. Riggs Cellars
Editorial
For a relaxed meal with table service, seat yourself in the restaurant or under the veranda. Tempura-fried Kangaroo Island abalone is the standout entree. At a mere $15.50, don’t expect a huge portion but it is well partnered with wakame (seaweed) salad and wasabi aioli. Steamed snapper fillet swims in a cinnamon and lime broth, accompanied by summer vegetables marinated in Moroccan chermoula. Meat lovers will be mollified by the venison carpaccio with blood orange granita and mixed cress with mustard seed oil. This leaves room for some famed Coorong Angus beef. Twice-cooked with Marsala and cumin, this locally bred beauty is complimented with a spiced carrot, zucchini and green bean salad, finished with a ginger and beetroot lemon dressing. Chef Ben Sommariva’s five-course tasting menu with matching wines is the way to go if you can’t bring yourself to choose between the delectable dishes on offer.
Roz Taylor, March 2008
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Karen
February 07, 2008
Beautiful. What a great find. I will certainly be back.
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