KIN

Overview

Set amongst the rolling hills of Wahgunyah in the Rutherglen region, family-owned, heritage-listed winery All Saints Estate is now home to this stellar flagship restaurant. It's named KIN in a nod to the relationship tying All Saints co-owners, siblings Eliza, Nick and Angela Brown.

Part of the winery's multimillion-dollar redevelopment, the 120-seat restaurant is housed within a 159-year-old heritage-listed castle, its indoor-outdoor space transformed into a light-filled dining oasis courtesy of acclaimed firm Technē.

With stints at the likes of Jackalope and Bistro Guillaume under his belt, KIN's Executive Chef Jack Cassidy is plating up a menu that heroes regional produce and the estate's own wines, drawing inspiration from long-held Brown family recipes. It's also brimming with produce grown onsite.

You'll experience it all via a two- or three-course set spread ($75/95) of modern Australian flavours. Perhaps you'll tuck into a kangaroo tartare elevated with black garlic and rye, rainbow trout paired with dill and smoked chilli, or an assembly of roast eggplant, bush tomato and kale.

Bone marrow might be served alongside a top-quality piece of striploin with a marble score of four, while pumpkin is teamed with caramelised whey and ricotta salata. And dessert fiends can look forward to creations like the compressed strawberry matched with sorbet made on the All Saints Estate Durif.

Wines come courtesy of All Saints' renowned catalogue, as well as fellow Brown family winery St Leonards Vineyard. A crop of local beers and booze-free drops rounds out the fun.

Images: Kate Shanasy