Musque review, Barossa Valley best restaurants | delicious.SA: Regional 50

Tanunda eatery/bar Musque is a good place for celebrating – even if the occasion is only escaping to the Barossa for a long lunch.

Duck, brussels sprouts and parsnip at Musque, Tanunda

109 Murray St, Tanunda

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musque.com.au

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Two girls at the next table are drinking enough cocktails to keep the bar-bloke in an almost constant frenzy of shake and stir.

We’re sniffing through a few of the nearly 400 (!) bottles of gin to pick one for a pre-dinner tipple that will be followed by a flute of posh bubbles and a stonking red.

Tanunda eatery/bar Musque is a good place for celebrating – even if the occasion is only escaping to the Barossa for a long lunch.

In a pragmatic response to the challenges of this time, owner/chef Stuart Oldfield has settled on a five-course tasting menu in the restaurant, though an additional bar menu has single-plate choices.

A single ravioli, packed with a black, duxelles-style filling, sits at the centre of golden chicken broth, while slices of pine mushroom and slender spears of enoki add more subtle fungi notes.

Hervey Bay scallops in the shell are slathered in miso butter and grilled under a fierce heat until they come out looking like a row of Bali tourists on their sun lounges.

Thick slices of duck breast, with just the faintest tinge of pink, are arranged on top of a small mound of brussels sprouts that have been fried with pancetta.

A flat-topped dome of chocolate fondant with candied peel and fresh segments of orange nails a tried-and-true flavour combination and is matched to a beguiling 30-year-old tawny port that leaves a film inside the glass. Or finish the night with a dram from Musque’s new whiskey collection.

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• Hours: L Fri-Sun D Mon-Sun
• Bill: Three courses $39 (lunch only); five courses $59. Bar menu: $21-$60.
• Wine: Wine list
• Chef: Stuart Oldfield