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The Kitchen Door at Penny's Hill & Mr. Riggs Cellars

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Best Restaurant in a Winery in 2007 and finalists in 2009, The Kitchen Door Restaurant prides itself on fresh seasonal produce, exquisite flavours, gorgeous scenery and passionate, knowledgeable staff. So come visit us!!

Editorial


You may have eaten with someone who possesses the table etiquette of a farm animal. But at Penny’s Hill Winery, you will dine in the company of well-mannered sheep and chickens – all parties staying on their sides of the fence of course. Housed within a large tin shed, you’ll find the cellar door and restaurant known as The Kitchen Door at Penny’s Hill. If you find yourself with a hankering for some casual nibbles while you are deciding which bottled beauties to stow in your car boot, you’re in the right spot. Pick up a tapas platter which includes the house blend of spiced olives, butter-soft fried squid and chorizo. Squaff it in the cellar door or graze on it on the lawn near the girls in the hen house.

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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