The Currant Shed review, Fleurieu best restaurants | delicious.SA: Regional 50

Devoted regulars and in-the-know visitors flock here for stunning food served by some of the friendliest wait staff in SA.

Pumpkin and carrot dessert at The Currant Shed. Picture: Simon Wilkinson

104 Ingoldby Rd, McLaren Flat, South Australia

[phone]

currantshed.com.au

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As beautiful, hidden locations go, this is a doozy. The restaurant is nestled between a lime grove and McLaren Vale vineyards and, as the name suggests, is set in an early 1900s structure that was originally a shed for drying currants. Now, it is a haven for long lunches.

Devoted regulars (many of whom are local vignerons) and in-the-know visitors flock here for stunning food served by some of the friendliest wait staff in SA.

The vibe is rural and rustic but the attention to detail in the décor and service is top notch.

A choice of three set lunch options (two courses, three courses, or the six-course chef’s selection) are accompanied by an optional wine pairing. Serious imbibers opt for the Coravin wine pairing for the chance to try something rare.

A choice of five entrees, mains, and four desserts is packed with local produce.

The pork, peanut, chilli and bean sprouts entrée is bright, fresh and full of crunch, while Jerusalem artichoke and chestnut soup arrives in the bowl split like a ying-yang. Extraordinary.

In the mains arena, dishes span kangaroo loin with smoked celeriac, to house smoked Huon salmon, sous vide chicken, and a dish with vegetables as heroes (the sunflower seed risotto with smoked root vegetables is a vegetarian’s dream). Desserts are beautifully presented and executed too.

Head chef Wayne Leeson cut his culinary teeth in his homeland of South Africa and went on to work at the likes of Victoria’s prestigious Lake House and South Australia’s Leonard’s Mill restaurant, where he forged lasting relationships with Fleurieu Peninsula producers. Here, he continues to do them proud.

Full list: See the best restaurants across all our regions

• Hours: L Thu-Tue
• Bill: 2 course $65, 3 course $85, 6 course chef‘s selection $120
• Wine: Wine list plus BYO weekdays only
• Chef: Wayne Leeson