INSIDER by TheFork is a carefully curated selection of top tier venues, the ones with hats, the ones that make the top dining guides, and most importantly the ones we know you love!
Meet the Chef
- Value for money
Folks, this isn’t some hipster name – The Currant Shed at McLaren Flat was literally a shed to dry currants, which was big business back in its day. As currants fell out of favour, the place was left to ruin until the 1970s when the transformation began, turning it into the restaurant and vineyard you see today. With a commitment to pairing fresh produce with local wines, the menu reads like an almanac of considered, and slightly eclectic, food combinations. ‘Kingfish – fennel – lime’, the freshness almost jumps off the page. ‘peri peri – flathead – cauliflower – walnut’, how have you not had those together before? Luckily, you’re about to! Wherever possible, ingredients are sourced from close by, including their own garden. The team at The Currant Shed pride themselves on not only eating local, but drinking local too so you can look forward to an impressive South Australian wine list.