From the Adelaide Hills to the Fleurieu coast, South Australia's best tables are set beside the farms, vines and waters that supply them.
South Australia produces some of the country's finest food and wine, and the most memorable meals here are rarely far from where the ingredients were grown. A long lunch among the vines, with produce picked that morning, is one of the simplest and most rewarding ways to experience the state.
Where the produce leads
In the Adelaide Hills, kitchen gardens supply restaurants set within working wineries. On the Fleurieu Peninsula, menus follow the season and the catch. Further afield, the Eyre Peninsula is home to oysters, tuna and King George whiting that many chefs consider the best in Australia.
Meeting the makers
The best days pair a meal with the people behind it: a walk through a market garden with the grower, a morning with a cheesemaker, or a tasting with the winemaker before lunch is served. These are the moments that turn a good meal into a lasting memory.
The Meridian way
We arrange the tables that are hardest to secure, private visits to growers and producers, and a driver so you can relax and enjoy every glass. Each day is paced around you, with time to linger rather than rush to the next booking.