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Diana Palmer
What started out in 1990 as an idea to serve food to visitors who came to taste wine soon blossomed into a restaurant with its own strong identity and a national reputation.
Seating around 30 inside in two rooms and a further 35 – 50 outside on the verandah overlooking a cottage garden and the vines, the restaurant is open every day for lunch.
The emphasis is on interesting dishes from around the world using the best ingredients, local if possible, well-presented and professionally served, but in a relatively informal atmosphere. The menu changes frequently according to the season and what ingredients are available and fresh. Morning and afternoon teas are also offered - the best scones in the Valley! - and gourmet picnic baskets are available by arrangement.
The restaurant was the first full-time, professional winery restaurant in the Clare Valley and has been open 7 days a week, 363 days a year for 15 years. During that time Skillogalee has supported local food producers, featuring regional produce at every opportunity where consistency, quality and price made that feasible.
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