The first MICHELIN Guide South Australia 2027 selection was unveiled on October 14, featuring 77 restaurants across the state. Magill Estate Restaurant in Adelaide received Two MICHELIN Stars, while 10 other restaurants earned One MICHELIN Star. The selection also includes 16 Bib Gourmand recipients and 50 MICHELIN Selected restaurants.
The inaugural guide highlights South Australia’s diverse food culture, shaped by local produce, open-fire cooking and multicultural influences. In addition, the MICHELIN Guide announced three Special Award recipients for service, young chefs and sommeliers.
Magill Estate Restaurant Receives Two MICHELIN Stars
Magill Estate Restaurant, led by Chef Scott Huggins, received Two MICHELIN Stars in the inaugural South Australia edition. Its 10-course tasting menu combines Australian ingredients with precise cooking techniques.
Dishes include sea urchin with snow peas and tarragon, as well as spring lamb Wellington with kohlrabi. The restaurant also incorporates wine into its dining experience, showcasing selections from South Australian producers.
Located at the base of the Adelaide Hills, the restaurant overlooks the vineyards of Penfolds winery.
10 Restaurants Awarded One MICHELIN Star
The MICHELIN Guide awarded One Star to the following 10 restaurants, spanning Adelaide and South Australia’s wine regions.
- Anvers Restaurant: Located in the Adelaide Hills countryside, Anvers serves modern Australian cuisine through Chef Connor Bishop’s Long Story menu. Dishes feature Paroo kangaroo, Murray cod and damper bread, accompanied by Anvers wines.
- Aptos: Housed in a renovated former church, Aptos presents a product-focused tasting menu by Chef Justin James. The experience spans more than three hours and three different rooms, with an emphasis on native Australian ingredients.
- arkhé: Situated on The Parade in Norwood, arkhé combines open-fire cooking with a bar and counter seating. Chef Jake Kellie and his team serve dishes such as Peking duck wontons with smoked duck broth and Eyrewoolf abalone.
- Aurora at ILA: Located on the ground floor of the ILA Visual Arts Museum, Aurora focuses on open-flame cooking and modern Australian cuisine with global influences. Its seasonal menu features both meat and vegetable dishes, alongside creative vegetarian options.
- Skillogalee Barrel House: Surrounded by vineyards and rolling hills in the Clare Valley, the restaurant focuses on contemporary Australian cooking. Its kitchen draws on local farmers and estate-grown ingredients.
- Botanic: Set in a former 19th-century teahouse, Botanic serves a tasting menu by Chef Jamie Musgrave that showcases Australian ingredients.
- Esmay: Located inside the Hackney Hotel, Esmay offers counter seating and an informal dining atmosphere. Chef Alanna Sapwell-Stone builds her menu around seasonal ingredients, including calamari with kohlrabi seasoned with fish sauce.
- Hentley Farm: Housed in a former barn in the Barossa Valley, Hentley Farm serves Chef Kyle Johns’ seasonal Discovery Tasting Menu. Dishes include flash-fried abalone with creamy tomato rice and pork with fermented blueberry jus.
- LVN Restaurant at Bird in Hand: Located at Bird in Hand Winery in the Adelaide Hills, LVN offers lunch-only tasting menus by Chef Jacob Davey. The kitchen uses vegetables from its on-site garden and local farms, with dishes cooked over a live fire.
- Maxwell Restaurant: Situated above a family-owned vineyard in McLaren Vale, Maxwell serves a seasonal tasting menu by Chef Fabian Lehmann. His cooking draws on European and Nordic influences, with dishes such as mussels with apple concassé, fennel and curry-flavoured mayonnaise, and marron with chilli bisque.
16 Restaurants Receive Bib Gourmand Recognition
The Bib Gourmand designation recognises restaurants offering quality cooking at approachable prices. The 2027 South Australia selection includes 16 recipients across five regions.
Adelaide: Africola, Bar Torino, Bistro Français, Golden Boy, Gondola Gondola, La Popular Taquieria, Noi Vietnamese Eatery, Pantry on Prospect, Part Time Lover, Parwana Afghan Kitchen, Stamps and Sunny’s Pizza.
Clare Valley: Antidote Kitchen.
Kingscote: Tirage on Kangaroo Island.
McLaren Vale: The Salopian Inn.
Seppeltsfield: Fino Seppeltsfield.
50 Restaurants Included in the MICHELIN Selected List
The MICHELIN Selected category recognises restaurants included in the guide’s main selection. The 2027 edition lists the following 50 establishments across South Australia.
Adelaide: Agapi, Allegra Dining Room, Anchovy Bandit, Chianti, Fino Vino, Fugazzi, Herringbone, Huami, Kiin, Latteria, Leigh Street Wine Room, Low & Slow American BBQ, Luma, Magill Estate Kitchen, Odé Bistro, Ông Vietnamese Kitchen, Orso, Osteria Oggi, Pastel Wine Bar, Pearl, Press* Food and Wine, Shōbōsho, Soi 38, Station Road, Tarantino’s, Thai Room, The Kitchen and Yakisan.
Canunda: Mayura Wagyu Steakhouse.
Crafers: Hardy’s Verandah and The Crafers Hotel Bistro.
Hahndorf: The Lane Vineyard.
Hawker: Woolshed Restaurant.
Kangaroo Head: Sunset Food and Wine.
Kingsford: Orleana.
Lenswood: Mt Lofty Ranges Vineyard and Pike & Joyce.
McLaren Vale/Fleurieu Peninsula: Coriole Vineyards, d’Arry’s Verandah Restaurant and Little Wolf Osteria.
Mount Gambier: Elementary by Kirby Shearing.
Nairne: Clover and Stone.
Piccadilly: Thelma.
Port Lincoln: The Fresh Fish Place.
Port Willunga: Star of Greece.
Rowland Flat: St Hugo.
Sevenhill: Slate Restaurant.
Stirling: Patch Kitchen & Garden.
Tanunda: fermentAsian.
Watervale: Penobscot.
MICHELIN Guide South Australia 2027 Special Awards
Alongside the restaurant selection, the guide announced three Special Awards recognising contributions to restaurant service, cooking and wine.
Service Award: Melissa Pisanelli
The MICHELIN Guide South Australia 2027 Service Award went to Mrs Melissa Pisanelli of Allegra Dining Room, a MICHELIN Selected restaurant.
Pisanelli runs the restaurant with her husband. Her approach combines attentive, intuitive service with a relaxed sense of hospitality. She also leads her team by example, encouraging attention to detail and care for guests.
The restaurant’s plant-based approach reflects her personal values. Its Mediterranean-influenced menu focuses on carefully sourced ingredients grown close to home. The name Allegra also has a family connection: it is the couple’s daughter’s name.
Young Chef Award: Shakaan Abillion
Presented by King River, the Young Chef Award recognises a young chef at a restaurant in the guide’s selection whose talent and potential have impressed MICHELIN inspectors.
The 2027 recipient is Mr. Shakaan Abillion of Shōbōsho, a MICHELIN Selected restaurant in Adelaide.
Abillion’s cooking reflects his time travelling and working in Japan, where he developed an emphasis on detail and restraint. At Shōbōsho, he combines those influences with his Filipino heritage and open-fire cooking.
His dishes use South Australian produce and focus on bold flavours, precise technique and a distinctive personal style.
Sommelier Award: Maxime Martin
The MICHELIN Guide South Australia 2027 Sommelier Award went to Mr. Maxime Martin of Hardy’s Verandah.
Originally from France, Martin leads the restaurant’s wine programme with a focus on South Australian producers and regions. His approach emphasises the origins of each wine rather than prestige alone.
He also introduces guests to Australian and international wines through pairings and explanations of terroir, producers and vintages. The award recognises his wine knowledge, selection skills and ability to make wine accessible to diners.
Penobscot’s Nicola Palmer Featured in Mindful Voices
The MICHELIN Guide also highlighted Nicola Palmer of Penobscot as one of the region’s Mindful Voices at the South Australia 2027 restaurant ceremony.
Mindful Voices is a MICHELIN Guide editorial platform featuring people from across hospitality, including chefs, hoteliers and winemakers. It gives industry figures a space to share their stories and practices with colleagues and audiences worldwide.
The initiative draws on inspectors’ observations of people developing new approaches to gastronomy, hospitality and wine.
Penobscot, which holds MICHELIN Selected status, centres its dining experience on a farm-to-plate philosophy. Rather than a conventional dining room, it has a 10-seat chef’s counter inside the kitchen.
Guests can also take a pre-meal farm tour to learn about the team’s approach. The menu changes according to harvests from Penobscot Farm, which follows organic and biodynamic practices. Pairings include local wines, house-made mocktails using farm-grown fruit and herbs, and regional gins.
MICHELIN Guide Director Highlights South Australia’s Food Culture
Gwendal Poullennec, International Director of the MICHELIN Guide, said: “South Australia’s debut has been very impressive. It speaks to a food culture of real depth, where exceptional produce, skilled chefs and an unmistakable sense of place come together. What struck our Inspectors was the sheer diversity on display – European, Southeast Asian and Japanese traditions sitting naturally alongside native ingredients such as quandong, lemon myrtle and native Australian meats, never as novelty, but as an honest expression of place.”
He added: “From Adelaide’s easy-going dining rooms to the restaurants within wineries of the Barossa Valley, McLaren Vale, Clare Valley, and Adelaide Hills, fire is the thread that runs through it all – wood and charcoal used not as a trend, but as a technique that lets exceptional local produce speak for itself. It is a food culture unburdened by rigid tradition, and all the more distinctive for it – technically refined yet relaxed, generous and unmistakably South Australian in its warmth.”
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