Jacqui Lim is a passionate, active advocate of the food and wine industry. Besides eating and drinking a lot, she sees her role to be connecting people with, and through, good food whether it be organising food and wine events, sharing her experiences on Instagram @jacquisfoodfetish, recommending restaurants or simply bringing friends together to enjoy a meal.
Otherness
Share plates $6 – $60, Tasting menu $75 – $95
You’ll find Otherness on the main street of Angaston – a cellar door, bottle shop, wine bar and eatery all in one, where chef Sam Smith offers an enticing menu of share plates – fresh, local and seasonal. The dishes are kept simple and full of flavour. Order from the menu or remove the option anxiety and choose one of the Tasting Menu options, and there’s an excellent selection of wines.
38 Murray St, Angaston
Down The Rabbit Hole
A la carte and set menus options $75 – $85pp
Here’s a winery/restaurant gem in McLaren Vale with food that celebrates the beautiful regions of Italy. Executive Chef Nick Tadija says it’s a ‘love letter to Italy’, using the highest quality seasonal produce from within close proximity. Pasta and bread are made by hand in-house, and vegetables and herbs are grown in their garden. It’s generous and it’s delicious, like this garganelli with pork and fennel sausage and peperonata ragu.
233 Binney Road, McLaren Vale
Jolleys Boathouse
Entrees $23 – $35, Mains from $32, Chef’s menu $95pp
It’s time to revisit Jolleys with new Head Chef Harry Bourne serving classic European-style cuisine. The food is produce-driven with minimal fuss plating and a nod to 70/80’s nostalgia. It’s a high-end bistro, paying respect to the history of Jolleys with its long-standing reputation for quality food and service. The lobster tortellini is a must – saffron pasta filled with scallop, leek and crayfish mousseline with a lobster and mud crab bisque.
1 Jolleys Lane, Adelaide
Magill Estate Restaurant
Signature Menu $265pp
If you’re after a taste of the finer things in life, Magill Estate Restaurant is the place to go. It’s one of the few true fine dining restaurants in South Australia. It’s about precision, perfection and a quality dining experience from go to whoa. For Executive Chef and owner Scott Huggins, it’s creating dishes of ‘refinement, magic and flavour’. His lobster and scallop-stuffed chicken wing will always have my heart!
78 Penfold Rd, Magill
Fishbank
Small plates $10 – $30, Large plates $34 – $54
What I love about Fishbank is you can have anything from oysters and sashimi, to prawn toast and fried whitebait, to a whole fish or wok-fried lobster, and don’t forget the shoestring fries on the side. I’ve been loving Executive Chef Tony Carroll’s food here since it opened. Great for a quick or long lunch or dinner, or just pop in for oysters and bubbles. It’s a place for all seafood lovers.
Ground level, 2 King William St, Adelaide
Follow @jacquisfoodfetish for more insights into the dining plates of Australia’s best restaurant.
