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Bird in Hand winery has grape varietals from the Adelaide Hills, Langhorne Creek, and Tasmania, and chef Jacob Davey draws a line between those three regions for the eight-ish course degustation menu in the art-filled on-site restaurant. Produce from the fertile kitchen garden is augmented by some unusual additions—you’re unlikely to find muttonbird or tammar wallaby on any other local menus—with often thrilling results. Add in wine pairings drawn from the cellar and you have a long lunch to remember.
