A must-visit destination for the avid foodie: McLaren Vale's Chef-Hatted Restaurants
The McLaren Vale wine region is one of Australia’s leading culinary destinations, home to some of South Australia’s best restaurants, exceptional food and wine experiences, and long lunches worth travelling for.
Just 40 minutes from Adelaide, the McLaren Vale wine region is home to chef-hatted restaurants, relaxed vineyard dining, coastal eateries and intimate cellar door experiences that celebrate a true farm-to-table philosophy. From refined degustations and shared feasts to fresh seafood overlooking the ocean, every meal is shaped by a deep connection to place.
A must-visit destination for the avid foodie, a visit to McLaren Vale wine region is not complete without a signature long lunch at one of the many awarded restaurants, including these highly-awarded McLaren Vale restaurants featured in the current Australian Good Food Guide Awards:
4 CHEF HATS
Maxwell Restaurant
Led by Executive Chef Fabian Lehmann
A hidden gem in McLaren Vale, the restaurant at Maxwell is a must-do when visiting the region. Maxwell's restaurant offers a standout culinary experience promoting seasonal produce from local suppliers. Every dish is carefully crafted and presented, while views of the winery, vineyards and the Fleurieu Peninsula lie just through the window. Chef Fabian Lehmann and the restaurant team seek to emphasise and showcase the high-quality produce that South Australia offers in abundance.
The Maxwell restaurant is the Gourmet Traveller ‘South Australian Restaurant of the Year’ and has received other notable awards including Top 10 South Australia Restaurant in 2023 Gourmet Traveller Restaurant Guide and Best Regional Restaurant in South Australia by delicious.100.
Must-try dish: wagyu, eel, green pepper
Tasting Menu $225
maxwellwines.com.au
1 CHEF HAT
Little Rickshaw
The Little Rickshaw brings vibrant Asian-inspired dining to the McLaren Vale wine region, with a menu built around bold flavours, generous shared plates and warm hospitality. Drawing on her Vietnamese heritage, Chef Trinh Richards celebrates the fresh Fleurieu Peninsula produce through south-east asian inspired dishes, designed to be enjoyed together.
Must-try dish: Chef’s selection banquet, designed to showcase the best seasonal flavours across the menu.
Serafino Restaurant
Led by Head Chef Mark Cooper
Set in a stunning location overlooking Lake McLaren, the Serafino Restaurant offers a superb dining experience with fine hospitality and a contemporary menu.
The focus is on the natural flavours of each dish on the Chef Hat-awarded menu reaching the palate, rather than over complicating the food. The cooking style is honest, real and unpretentious, with a menu that changes seasonally.
Must-try dish: 'Fleurieu' lamb lion, braised shoulder, potato and leek croquette, pea purée, Reserve Grenache reduction.
Chef's Share Table: three courses $90pp
serafinowines.com.au
Star of Greece
Led by Chef Michael Collins
With a focus on fresh, local ingredients, the awarded menu at the Star of Greece aims to showcase the abundant produce that the McLaren Vale wine region offers, in a relaxed beachside dining setting. Seafood is the hero here, with fresh King George whiting and squid delivered from renowned Kangaroo Island just down the coast, as well as an array of McLaren Vale wine.
Though the Star of Greece commands a prime cliff-top location with uninterrupted ocean views overlooking the spectacular Port Willunga beach, they don’t like to be too fancy. In their words: "We call it fine-and-friendly dining. It’s a little bit nice, but it’s also approachable…so you can swish ‘n’ sniff your wine, but take your shoes off under the table and have a drink with us after your meal, too."
Must-try dish: Half-shell scallop, tom kha emulsion, finger lime, shiso
Entrées from $24 | Mains from $38
starofgreece.com.au
d'Arry's Verandah Restaurant
Led by Head Chef Peter Reschke
Longtime favourite d'Arry's menus are guided by the seasons, showcasing the finest produce from the Fleurieu Peninsula at its mouth-watering best. For more than twenty years, diners have been treated to d’Arry’s hospitality with a generous heart.
d’Arry’s Verandah Restaurant is housed in a restored 19th century homestead, where spectacular views of the rolling hills and vineyards sets the scene for long leisurely lunches. d’Arry’s showcases the finest local and seasonal produce, enhancing the culinary experience with the extensive and world-renowned d’Arenberg wine portfolio.
Must-try dish: Australian Lobster medallion with Shark Bay blue swimmer crab and Australian prawn ravioli and lobster bisque.
8 course degustation from $140 per person.
Add optional wine pairing for and additional $95 per person. Degustation Signature Lobster Bisque incurs a surcharge of $30.
darenberg.com.au
Ekhidna Kitchen and Wines
Led by Erin and Kane
Ekhidna Kitchen brings more than 40 years of hospitality experience to the McLaren Vale wine region, with Erin and Executive Chef Kane creating a dining experience built on quality, warmth and culinary care. Awarded an AGFG Chef’s Hat in 2025 after its first full year of service, the restaurant offers contemporary Australian dining with global inspiration.
The seasonal menu champions fresh, locally sourced produce, including ingredients from Ekhidna’s own gardens. Choose from a two-course menu or settle in for the Chef’s Degustation — five shared courses showcasing Kane’s thoughtful, generous and uncomplicated approach to flavour.
Must-try dish: Char-grilled kangaroo fillet with potato and shallot whip and anise myrtle glaze.
Chef’s Degustation from $95 per person.
Add optional paired wines for an additional $50 per person.
The Australian Good Food Guide (AGFG) Chef Hat's have been awarded to discerning Chefs around Australia since 1982. The coveted Chef Hat Awards are determined by anonymous inspectors’ reviews and the opinions of the dining public, who submit their reviews throughout the year. The objective of the Chef Hat Awards is to reward exceptional chefs that meet the Australian Good Food Guides six attributes for success:
- Ingredients: The integrity and use of first rate ingredients is essential.
- Taste: Technically flavours have to be amazing, but balance is critical!
- Presentation: The sight of food elicits a range of physiological and cognitive responses.
- Technique: Individuality is at the heart of great cooking. A chef's creativity and individual interpretation of a dish is what makes for an exciting and memorable experience.
- Value: AGFG inspectors are mindful in their evaluations to measure restaurants by what they are attempting to be.
- Consistency: Of utmost importance is consistency of quality, though consistency of technique, presentation and taste are also of decisive significance.
According to National Food, Wine and Travel writer David Sly, McLaren Vale is "the best regional dining destination in the country" – we invite you to experience it for yourself.
