McLaren Vale & Fleurieu Coast celebrate a vibrant variety of produce. From vegetables and fruits to bread, baked goods, chocolate, and coffee, the region is buzzing with passionate producers. With this has come a collection of foodies dedicated to making the most of the abundant produce-driven region with paddock-to-plate menus and ever-changing dishes.
Taste the region with some of our top dishes, bites and treats from some of the most celebrated of McLaren Vale and Fleurieu Coast’s restaurants, eateries and cafés. And, because local restaurants and providores source world-class ingredients from plentiful produce gardens, veggie patches, farms, and orchards dotted between the vines, you can taste the region on your plate.
Here’s our pick of the region’s local food heroes.
Little Wolf Osteria (Mitolo), McLaren Vale
A commitment to culinary traditions, respect for the ingredients and appreciation of the land is reflected in the new menu at the recently opened Little Wolf Osteria. Think house-made, homegrown, and locally-sourced produce that delivers striking modern flavours.
Must-try: It All! Select from the menu Osteria or simply let Chef Vincenzo La Montagna feed you.
Lunch, Dinner, Gluten Free
d’Arry’s Verandah Restaurant, McLaren Vale
A restaurant favourite in the region, d’Arry’s is particularly famous for the view and their signature lobster dish. A la carte or degustation dining available.
Must-try: Lobster medallion with blue swimmer crab and prawn ravioli bisque.
Lunch, Vegetarian, Vegan, Gluten Free
Harry’s Deli (Wirra Wirra), McLaren Vale
With a chalkboard dedicated to local producers in their cafe, almost every menu item includes a locally-sourced or produced ingredient, so you can’t go wrong.
Must-try: Son of Trott pie.
Local ingredients: Olives, Wirra Wirra Shiraz and Spice Girlz chutney (available from Willunga Farmers Market)
Lunch, Vegetarian, Vegan, Gluten Free, Platters, Tastings
Fox Creek Wines, McLaren Vale
Known for their platters, Fox Creek not only offer local cheese and nibbles but also have a unique vegan offering thanks to local producers Milkless, who specialises in vegan cheeses.
Must-try: Milkless Cheese platter.
Local ingredients: Milkless cheese, with an option to add pate from Little Acre Foods and Spice Girlz chutneys.
Vegetarian, Vegan, Platters, Tastings
Coriole, McLaren Vale
Gather is all about sharing and enjoying as much produce from our surrounds as possible. The seafood used is South Australian and the vegetables are grown in Aldinga or nearby.
Must-try: Garfish with fennel, lemon cream, fermented tomato and crayfish oil.
Lunch, Vegetarian, Vegan, Gluten Free
Maxwell Wines, McLaren Vale
With a newly renovated fine dining area, casual restaurant and cellar door space, there’s never been a better time to experience local dining at Maxwell Wines. Enjoy their degustation option, casual menu or even snacks with your tasting, all cleverly crafted by renowned chef Fabian Lehmann.
Must-try: Their cave-grown mushrooms, sourced from the onsite ancient limestone caves and featured on the menu, as well as produce from their growing kitchen garden.
Local ingredient: Estate-grown mushrooms.
Lunch, Vegetarian, Vegan, Gluten Free, Tastings
Serafino Wines, McLaren Vale
With a new kitchen garden and local suppliers the likes of Scoop in Aldinga and nearby farmers and producers, Serafino exhibits a range of local produce on all their seasonal menus.
Must-try: Duck breast with salt and Indian spices served with madras granola using local smoked almonds from Aldinga.
Local ingredient: Willunga Almonds (available from Willunga Farmers Market
or local providores)
Lunch, Vegetarian, Vegan, Gluten Free
Pizzateca, McLaren Vale
This McLaren Vale hotspot is family owned and run, and an Italian favourite in the region. Tony Mitolo and his family make all their own pizza doughs, bread, and even their tomato sauce base (sugo) in-house. Their olive oil is local too! You guessed it - the kalamata olives on the menu are from the 80 olive trees on their property – about 120kg hand picked and marinated each year.
Must-try: Any of their pizzas made with their family-crushed sugo.
Local ingredient: Sugo - Take some home with you (hand-crafted and bottled on-site).
Lunch, Dinner, Vegetarian, Vegan, Gluten Free
Russell’s Pizza, Willunga
For almost 30 years, this Willunga institution has been serving up house-made wood oven pizzas. Their famous crusty dough is made in-house, and they source the highest quality wholesome ingredients possible. Best enjoyed over two courses or three…you choose.
Must-try: Spencer Gulf king prawn pizza.
Dinner (Friday & Saturday only), Vegetarian, Vegan, Gluten Free
Star of Greece, Port Willunga
Known for its King George whiting and salt and pepper squid, The Star of Greece supports local growers and producers. The whiting and squid are locally caught and brought straight to the restaurant...so it’s fresh, flavoursome and moreish. Enjoy with a crisp local white and one of the best clifftop dining experiences in South Australia.
Must-try: Kangaroo Island salt and pepper squid or King George whiting.
Lunch, Dinner, Vegetarian, Vegan, Gluten Free
The Currant Shed, McLaren Flat
With an ever-changing menu in their idyllic garden setting, the Currant Shed is known for its inventive flavours and beautiful presentation. They use a combination of local suppliers as well as ingredients from their own kitchen garden to create their menu.
Must try: Beef tartare with sesame, bonito and daikon.
Local ingredient: Beef from Ellis Butchers, McLaren Vale.
Lunch, Vegetarian, Vegan, Gluten Free
The Salopian Inn, McLaren Vale
Known for their fresh, Asian-influenced, modern Australian food, The Salopian is a favourite with locals and visitors alike. Celebrated chef and owner Karena Armstrong has one of the most established kitchen gardens, from which the restaurant can source up to 90 per cent of their produce in some seasons.
Must-try: Their ever-popular prawn dumplings or pork buns, with house-made chilli sauce.
Lunch, Dinner, Vegetarian, Vegan, Gluten Free
Note: it is important to remember that because the region focuses on local and seasonal ingredients, menus change regularly.
