Hentley Farm

Keith and Alison Hentschke bought a 60-hectare mixed farming property in the 1990s intent on producing top-quality Barossa red wines. Set in the old stables, the contemporary restaurant makes the most of the farm's produce as well as foraged wild ingredients. And that's all you will know beforehand, as chef Lachlan Colwill offers two enticing "surprise" set menus (without the menu), which may – or may not – include snapper ceviche with puffed wild rice, eggshells filled with apple and yoghurt, and heritage beef with swede, garden leaves and bechamel.