Shingleback Wine Food - MCLAREN VALE

We came to lunch in May. We've often come to wine food, and while we didn't know it was our last wine food lunch. Chef Horst, after 1 years announced his retirement and wine food ended on 1. July 2022. Our last lunch was as good as ever. Fresh products, treated with respect, presented beautifully and enhanced by the grapes technique to put the spices in the wine and make reductions to improve their flavors and to fit with the wine without causing the palate to cloud. Over the years we have learned so much from Chef, we have enjoyed every single visit and will miss this amazing and unique restaurant. We wish Chef Horst a happy and pleasant (and very well deserved) retirement.

The dining experience at this restaurant was truly special, as we got to see the amazing food being prepared right in front of us in the kitchen. Chef Horst was friendly, funny, and always willing to share information about the dishes. He was also happy to pose for photos with us.

What a pleasant surprise dinner was today to enjoy “WineFood by Chef Horst”, all at the table of the chef in Shingleback Winery. Decided to taste a place other than the other well-known wineries for a long lunch. This turned out to be a fantastic decision with relaxed afternoon with friends, none of whom was ever here before and not sure what we would experience. But the experience was a unique wine infused lunch, similar to the restaurants of Europe, lasted an amazing 3.5 hours that flowed through, with Chef Horst us through his concept of “WineFood” over a 4-course specially prepared menu of local fish, meat, salad and vegetables. In addition to the pictures showing his edible ’Art’, the courses are listed below. Find the time for lunch, either the Seafood or WineFood Menu- You will not be disappointed!!! Born Kingfish, Pickled Nectarins, Witlof Salat, asparagus, Daicon herbs. Barramundi with Basil Coulis, Coconut Farce, Saffron Rice, Bokchoy, Fennel Apple Salad, Chardonnay Dressing. Shiraz Pork,l Filet Chicken Almondine, Shiraz Cabbag, Potato timbal, Mulled Wine Melone Dark Chocolale D-Block Shiraz Mousse Red Knot Shiraz parfait, Ganache mulled Wine Brulee and Forlified Berries

Chef Horst relies on a really brilliant experience in food and service (superbly supported by his wife on the ground. After enjoying a front-dinner glass of Salmon Rose at the bar, the chef entertained the room with an introduction of his wine infused cooking techniques and philosophy, followed by appetizers with generous portions of fresh tuna, salmon, oysters and shrimps, all inspired by his wine techniques to begin the afternoon in style. Two tapas served by supposed scallops and burned Kingfish followed a generous piece of Barramundi that felt the least. A wine/chololate theme dessert plate finished the meal perfectly, which would have been better if Sarg was available to close the meal (my only criticism). In my experience is one of the drawbacks that meals like this usual face is that the wine contained is limited to just a few glasses that inevitably do not form a full portion (a recent meal in a 5-star hotel that paired $55 per head for 3 wines with the meal that would have been all no more than 1/2 a normal serving of wine! For our 2nd table we had been 2 that was easy. Bottle Shiraz and the same amount Fiano all for us!! Although the wine wasn't from the top end of the wine list, it added the food so well that we bought a few bottles as we went through the basement door (25% discount for the food in!!! . This place is a jewel and our next visit will be the cooking table offer.

What a wonderful experience!! Great food, great wine and Horst is such an enthusiastic and engaging Chef. 5/5 value for money. We will definitely visit Horst and his fabulous lunch, next time we are fortunate enough to be back in SA.