Our cellar door is temporarily closed from February 2nd until March 4th, but you can book our Restaurant for when we re-open on Friday, March 5th 2021
OUR FOOD PHILOSOPHY
Much like how winemaking is working in balance and cohesion with the elements, our Executive Chef Nik Tucker adapts to what produce the season brings him to create flavoursome dishes bursting with life on your plate—using his exceptional skills working with coals, to allow the natural flavours of the produce to shine through without overpowering the accompanying wine.
"St Hugo is renowned for powerful and elegant wines, and as the new Executive Chef, my goal is to complement these wines with flavoursome, relaxed food," says Nik. "In everything I create, I aim to showcase the wines with high quality, fresh produce from local producers… that are genuinely passionate about their product. I am proud to be able to carry this philosophy through to St Hugo with the use of the on-site kitchen garden and excellent suppliers."
OUR CHEF
The Barossa is in Nikolas Tucker's blood, having been born and bred here just like Hugo Gramp. After an extensive career both here in Australia and abroad we're honoured to have lured him back to his roots to join us as Executive Chef.
Nikolas is using his lifetime of knowledge of the Barossa region and seasonal produce to create flavoursome, relaxed food to delight and entice our guests alongside our delicious wines.
RESTAURANT
Our chefs use regional and seasonal produce to create flavoursome, relaxed food to delight and entice our guests alongside our delicious wines. We look forward to welcoming you into our 50-seater space to showcase the best epicurean experience for you and your guests. Bookings are essential.
HUGO LOUNGE
For those not wanting full restaurant fare –the lounge is the perfect place to unwind after a day of tasting and exploring or a pop in for a light lunch or snack over a glass of wine.
Enjoy our light menu and curated a small selection of our wines by the glass. No bookings required, enjoy casual bites and wine tasting from 10.30-4.30pm.
LOVE FOOD? |
ST HUGO CHEF'S TABLE COOKING EXPERIENCE + LUNCH
Sip, pick, cook, and savour this experience to gain a true understanding of the relationship between wine and food that underpins all of what we do at St Hugo, personally hosted by our Chef.
AVAILABILITY & COST
11am, Friday and Sunday only. Allow approximately 3 hours.
$225 per person.
WHAT'S INCLUDED
Glass of Perrier-Jouët Champagne on arrival, tour of the Kitchen Garden, picking of seasonal produce, our Chef's expert guidance and assistance in the preparation of lunch, with accompanying St Hugo wines.
NEED TO KNOW
This experience is hosted in the beautiful historical surroundings of the Jacob’s Family Estate, just a short stroll from the St Hugo cellar door. Guests must be 18 years or over to participate in the experience.
THE LOUIS HUGO GRAMP EXPERIENCE + LIGHT LUNCH
Enjoy The Louis Hugo Gramp Experience, followed by a light lunch in our stunning Hugo Lounge, with a glass of your favourite wine from the tasting.
AVAILABILITY & COST
Approximately 2 hours duration, Fri-Mon at 10am
$100 per person
WHAT'S INCLUDED
A guided tasting of 6 wines in our Hugo Gramp cellar showcasing the evolution of St Hugo wines, including Fine and Rare Collection back vintages.
For lunch, enjoy 3 items from our Hugo Lounge Menu and a glass of your favourite wine from the tasting, and soak up the view over the beautiful Barossa Ranges.
NEED TO KNOW
Guests must be 18 years or over to participate in the experience.
LOOKING FOR THE ULTIMATE GIFT?
GIFT VOUCHERS
The perfect gift for someone special or to say thank you - our vouchers are redeemable for any wine tastings, experiences and restaurant bookings at our St Hugo home.
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HOW TO FIND US
ADDRESS
2141 Barossa Valley Way,
Rowland Flat, South Australia, 5352
CONTACT US
Use our contact form here
or call us on +61(08)81159200
OPENING HOURS
Our cellar door is temporarily closed from February 2nd until March 4th,
but you can book an Experience or make a Restaurant reservation
for when we re-open on Friday, March 5th 2021.