$$, Australian, McLaren Vale
Fodor's Review:
First licensed in 1851, this former inn and celebrated restaurant overlooks rolling McLaren Vale vineyards. Local produce is used to create seasonal treats prepared with a Mediterranean-meets Australasian flavor, such as twice-cooked Gorgonzola soufflé with poached pear, and pan-fried duck breast with pistaccio-stuffed figs. The desserts are works of art that taste even better than they look. There is a short list of wines by the glass, and you get to pick a bottle from the basement cellar. Lighter lunches are served in the adjoining joint cellar door for the Dowie Doole and Gemtree vineyards.
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