About Restaurant: Open for light bistro lunches Tuesday and Wednesday Open for Roast Special Thursday Only (No a la carte menu) Open for full a la carte lunch service Friday, Saturday and Sunday reservations recommended.Swagman Country Dining brings you a true taste of Australia with sumptuous, meats and vegetables infused with unique and wonderful flavours of Australian bush herbs and spices, the majority are grown on the property. Our concept is proudly brought to you by the vision of Sandy Retallick who was inspired to use native bush plants to create unique flavours. The Retallick family have dedicated the last two decades to rewilding much of their 600 acres of land and preserving native species of both fauna and flora. Chef Di and Chef Yulius work passionately in collaboration with Sandy to bring this vision to fruition by developing irresistible flavours to Swagman. Our wonderful front of house and kitchen staff play an important role in bringing you a memorable experience.
Positive Review Count: 406 Reviews
Price Range: $40 and under
Restaurant Type: Australian
Keywords: Great for scenic views, Good for special occasions, Charming
Menu: Click for Menu Link
Review Info: Menu
Review Titles: Overall ratings and reviews
Review Descriptions: Reviews can only be made by diners who have eaten at this restaurant
Details: 4.6Food , 4.8Service , 4.6Ambience , 4.3Value
Google Maps: Click to See Location on Map
Dining style: Home Style
Price: $40 and under
Cuisines: Australian, Farm-to-table
Hours of operation: Lunch
Daily 10:00 am–4:00 pm
Phone number: 0400 983 922
Website: http://www.theswagman.rest/
Payment options: AMEX, Mastercard, Visa
Dress code: Casual Dress
Executive chef: Diana Manley, Yulius Potter
Location: 594 Sawpit Rd, Hindmarsh Valley, AU-SA 5211
Neighborhood: Hindmarsh Valley
Parking details: Private Lot
Additional: Beer, Corkage Fee, Full Bar, Gender Neutral Restroom, Gluten-free Options, Indoor Fireplace, Outdoor Smoking Area, Patio/Outdoor Dining, Patio/Outdoor Dining, View, Wheelchair Access, Wine
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