Adelaide Hills winery Bird in Hand to launch new world-class restaurant, LVN, in January

A top Adelaide Hills winery is offering a new fine dining experience, with the head chef from one of the country’s best restaurants at the helm.

Executive chef Jacob Davey at the new Bird in Hand restaurant in Woodside. Picture Matt Turner.

Adelaide Hills winery Bird in Hand will launch a new “world-class” dining experience in January, with the head chef from one of the country’s top restaurants at the helm.

LVN Restaurant is the latest addition to the Woodside winery, which reopened its cellar door early this year following a multimillion-dollar redevelopment.

Now co-founder Andrew Nugent and executive chef Jacob Davey – formerly of Adelaide’s award-winning Restaurant Botanic – have unveiled their new fine dining venue which is set to revitalise Hills hospitality.

“We just want to provide a world-class experience for our guests,” said Davey, 40, who has also worked at Michelin-starred Pied à Terre in London.

“When people come up to see us they will be blown away.

The winery is beautiful, so is the restaurant, and the kitchen is pretty nice too.”

The restaurant will feature an 8-10 course tasting menu, plus snacks, showcasing local produce from the onsite kitchen garden, the surrounding Hills region and Seymour, Tasmania.

Executive chef Jacob Davey at the new Bird in Hand restaurant in Woodside. Picture Matt Turner.

The new Bird in Hand restaurant, LVN, in Woodside. Picture Matt Turner.

This will include mutton bird and wallaby native to northern Tasmania, pipis and coastal fruits from southern Adelaide, and sheoak and kangaroo from the Hills.

The set menu is expected to cost around $195 excluding wine flight, with about 35 seats available during each weekend sitting.

“I think the cuisine is best (described as) what we can get locally, sourced ethically, and trying to tell the story of this place and the places where Bird in Hand make wine,” said Davey.

Winery co-founder Andrew Nugent said art is also a core focus of the dining experience at LVN, with a large collection of original works by top Australian and international artists adorning the venue’s walls.

“We believe wine is a connector to art, design and culture, bringing together people to share moments of happiness and joy,” Mr Nugent said.

“This translates beautifully in the new restaurant space.”

After an almost three-year closure, Bird in Hand reopened in February with a new private tasting room and terraced garden, as part of a major revamp to its cellar door and grounds.

Named after Mr Nugent and his wife Susie’s daughter Lalla Victoria Nugent, LVN will launch on January 14 and is now open for bookings at birdinhand.com.au