The Signature Degustation
Seven courses that travel from the South Australian coast to the outback pantry — the single best way to understand what this kitchen believes in.
One evening, the whole state on a plate
The degustation is the menu Marcus Bell would serve a friend who had one night in Adelaide. It opens on the coast — Coffin Bay oysters, Spencer Gulf prawns — moves through the Adelaide Hills garden and finishes in the outback pantry of wattleseed, quandong and Davidson plum.
Every course is built over or beside the mallee grill, and each is matched on request by a pour from Aisha Chen's 420-bottle cellar. The menu rewrites weekly with the markets, so what you read online is a shape rather than a promise.
What the evening includes
Coastal opening
Oysters and prawns from the Eyre Peninsula, prepared at the pass.
Live-fire centre
The dry-aged course and native game cooked over mallee coals.
Cellar pairing
Five matched SA pours, or a zero-proof botanical pairing.
Native finish
Two dessert courses and petit fours with rooftop honey.
Plates from recent degustation services
How the evening unfolds
Arrive
A welcome pour and the evening's menu revealed course by course.
Coast
Three light courses from the gulf and the garden.
Fire
The dry-aged centre course with the sommelier's signature pour.
Sweet
Two desserts, petit fours and the offer of a cellar pour to finish.
Degustation options
"The table doesn't choose the menu — the markets do. That's the point."
What guests say
"Three and a half hours that justified the flight from Melbourne. The lamb course is still the benchmark."
Rebecca T. · Melbourne
"The pairing was a lesson in South Australian wine disguised as dinner. Book it."
James O. · Sydney
Before you book
Yes — pacing only works when the table moves together. Exceptions are made for the Chef's Table counter, where solo diners eat the same menu.
Allow three to three and a half hours. Later bookings are never rushed — we simply seat fewer late degustations.
Vegetarian, vegan and gluten-free degustations run at the same price and are designed as their own menus, not edits of the standard one.
Tasting pours of 75 ml — five glasses that end the night at roughly a bottle shared between two. Zero-proof pairing is built from ferments and native teas.
Ready for the full journey?
Seven courses, one state, one evening. Send your dates and we will hold the table.
Book the degustation
Send the brief and our team replies within one business day with availability and details.