A crisp Negroni Blanc on the patio is a refreshing way to ease into the four-course offering at this Barossa favourite – especially when the weather is fine.
The introduction of a bold young chef has reaffirmed this stately Barossa restaurant’s relevance among a high tide of outstanding dining options in the state’s wine areas. Appellation stands proudly within a Relais & Chateaux hotel, overlooking vineyards and dressed with soft hues, discreet furnishings and tasteful modern art, but behind this poise, Daniel Murphy has brought a jolt of fresh energy to the kitchen. Embracing the seasonal output of local farms, he teams figs with farmer’s cheese, a sprinkling of hemp seeds and rich pumpkin seed oil, fusing sharp and sweet notes. The smoky grunt of finely scored squid cooked over coals plays off against a rich yellow-bean mousse sharpened with lime. Charred cauliflower, meanwhile, comes atop rich sweetcorn purée, tempered by shaved roasted walnut and the salty burst of karkalla. The new level of creativity in the kitchen has motivated the service team and brought joy into the dining room. It’s aided by smart new wine pairings through the five-course menu, selected from a monolithic cellar of outstanding Barossa and international wines. With its sense of purpose and identity revived, Appellation is one to watch.
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way.
Gourmet Traveller Restaurant Guide
Our guide gives a yearly snapshot at the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 50.
