“We work around the ingredients available to us locally, sometimes something new and exciting will come in which we will then utilise on the menu, but each new season brings something different; different ingredients, different tastes, different flavours, which we can use to bring a dish to life,” says Scott.
The Penfolds ethos for sourcing the most superior fruit from each vintage is shared by the restaurant, where Scott employs similar methods to ensure only the very best local produce is sourced.
Scott works closely with local farmers and producers, including the team at Mayura Station Beef. Located on the limestone coast of South Australia, Mayura Station produces award-winning Wagyu beef. Scott’s inimitable relationship with the team at Mayura Station means certain cuts are hand picked and supplied exclusively to Scott and Magill Estate.
Driven and focused on achieving the un-conventional, Scott and the team continue to provide guests with the opportunity to experience the very finest dishes, featuring clean and natural ingredients, complex in preparation but never complicated on the plate or palette.
.jpg?sw=768&sfrm=jpg "Kingfish by Scott Huggins Head Chef")
.jpg?sfrm=jpg "Kingfish by Scott Huggins Head Chef")
