Ten years ago, a deli opened at Wirra Wirra in McLaren Vale. What began as a relaxed indoor-outdoor space serving panini and share platters has grown into one of the region’s most recognised wine and dining destinations, shaped by the produce and people of the Fleurieu Peninsula.
The story behind the name
Harry’s Deli takes its name from Harry Kilaitis, a Lithuanian-born carpenter who arrived in Australia almost by accident after missing a planned passage to Canada. Harry spent years working out of Sparrow’s Lodge at Wirra Wirra, turning founder Greg Trott’s vision for oversized doors, tables and arches into timber pieces that still define the property today.
Before he passed away, Wirra Wirra named a room in his honour, Harry’s Library, which later became the restaurant that carries his name. His likeness, captured in charcoal by local artist Jen Wright, now takes pride of place on the wall.
The chefs
Three chefs have shaped the kitchen across the decade. Mel Maschio opened the kitchen in 2016. Rob Kolencik led from 2016 to 2020, followed by Tom Boden, who trained under two-Michelin-star chef Raymond Blanc in Oxford and led the kitchen from 2020 to 2025.
Current head chef Taiaha Ngawiki took the helm in October 2021, bringing a produce-driven approach rooted in respect for local ingredients and the McLaren Vale community.
To mark ten years at the table, Rob and Tom will return to the kitchen alongside Taiaha on Saturday 29 August 2026 for a one-night-only anniversary dinner featuring a multi-course menu paired with premium Wirra Wirra wines.
The winter menu
The new winter menu is a timely reminder of how far the original idea has come. The set menu is $75 per person, with paired wines available for an additional $40 per person, and covers the table as a whole experience.
Dishes include house-made focaccia with extra virgin olive oil and balsamic vinegar, kingfish sashimi with ponzu and togarashi, crispy fried chicken with honey and chilli dressing and coconut yoghurt, lamb shoulder ras el hanout with buckwheat tabouli, Greek yoghurt and preserved lemon, and zucchini gratin with muhammara, fennel and Taronga spiced almonds. Dukkah roasted pumpkin, chips with rosemary salt and aioli round out the table.
À la carte options span smaller and larger plates, from Harry’s Paté with shiraz jelly and sourdough toast, to the famous Son of Trott Pie, duck en croûte with green peppercorn sauce, chilli prawn linguine, grilled salmon with kimchi and ranch sauce, and a 300g Black Angus scotch fillet with gratin potatoes and red wine jus.
Desserts include citrus cheesecake with rosé jelly, pavlova with mascarpone cream and fresh berries, crème brûlée with amarena cherry, and a two-tier dark chocolate and hazelnut mousse.
The wine list draws across the full Wirra Wirra range, from the 2025 Hiding Champion Sauvignon Blanc and 2025 The Lost Watch Riesling through to flagship releases including the 2024 The Absconder Grenache, 2022 RSW Shiraz and 2022 The Angelus Cabernet Sauvignon, with museum wines dating back to 2009 also available by the glass or bottle.
Harry’s Deli is open for lunch and dinner. Bookings recommended.
Harry’s Deli, Wirra Wirra
McMurtrie Road, McLaren Vale
wirrawirra.com
