Sidewood Estate’s new multimillion-dollar cellar door and restaurant adds to Adelaide Hills wine tourism boom
It may be Sidewood Estate, but its new multimillion-dollar cellar door and restaurant in Hahndorf will be front and centre as the latest boost in the growth of Adelaide Hills’ wine tourism projects.
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Sidewood Estate says its new cellar door and restaurant at Hahndorf will capitalise on the Adelaide Hills’ growing tourism potential.
Owners Owen and Cassandra Inglis are building the multimillion-dollar venue on a 50-acre orchard, with a working sheep farm, at the corner of Mount Barker and River roads.
They have leased part of the orchard for the project and expect the restaurant to open in January, providing work for up to 10 full-time staff and the same number of casuals.
Mr Inglis says the Adelaide Hills is an obvious tourism destination for Adelaideans and international visitors alike, because of its proximity to the city, compared with the Barossa Valley and McLaren Vale regions also popular with day trippers.
“There’s lots of beautiful scenery and there’s developments going on all over the place,” Mr Inglis says.
“I just think it’s going to be a very exciting region for Australian and international tourists to visit.”
With 1.4 million tourists going through Hahndorf each year, the location will draw on visitors from outside South Australia, but the couple also hope it will become popular with Hills locals.
The property will supply produce for Sidewood Estate’s cidery and is also close to the business’s Hills-based vineyards.
“Sidewood produces craft ciders made from Adelaide Hills apples and pears as well as wines,” Mr Inglis says.
“We’ll be planting new varieties in between those orchards.”
The couple established Sidewood Estate in 2004 and Ms Inglis says she’s “thrilled” they’ve been able to create a venue to help wine and cider drinkers share its ethos.
“The clean and sleek, modern design of the restaurant and cellar door will feel elegant but approachable, relaxed and authentic,” she says.
Wood-oven pizzas and modern Australian fare is on the menu at the “family-oriented” restaurant, taking advantage of regional produce.
Licensed for up to 150 people, the venue will host up to 12 events each year.
Up until now, Sidewood has had its cellar door at Maximilian’s restaurant in Verdun.