St Hugo Garden to Table Experience & Lunch




St Hugo Garden to Table Experience & Lunch
Experience Details
The connection between wine and food is central to the philosophy at St Hugo. Our philosophy can be explored to another level through our St Hugo “Garden to Table’ experience. Spending time in our Kitchen Garden and enjoying the company and expertise of both our Kitchen and Front of House team.
Enjoy this up-close and intimate food & wine experience, giving you unparalleled access to our St Hugo Chefs & Wine Hosts.
What You Get
Good To Know
- As alcohol is served all guests must be over the age of 18 years.
- Suitable for all physical fitness levels
- Service animals allowed
- Wheelchair accessible
What You’ll Experience
St Hugo Wines (Experience)
Meeting & Pickup
St Hugo Wines, Barossa Valley Way, The Barossa Council South Australia, Australia, AU, 5352
Open in Google MapsThis experience ends at the meeting point.
Cancellation Policy
Cancel your booking at least 24 hours before the experience start time to receive a full refund.
We (2 of us) booked the chef's tour and 4 course lunch with paired wines. ALL staff, the service, the food and wines are amazing. WOW .... will definitely do it again! Thank you sooooooo much St Hu...read more
What an incredible day at St Hugo in the Barossa Valley! The Garden to Table experience felt less like a formal wine tasting and more like spending the afternoon with good friends who just happen t...read more











Perfect day at St Hugo's. Started off with a guided tour of the garden and estate with Executive Head Chef Simon Hicks accompanied by a glass of bubbly. Simon gave a great insight into history of t...read more







What an amazing wine and food experience at St Hugo cellar door. Surrounded by beautiful vineyards our small group was taken on a tour of the grounds with a bottomless glass of French champagne be...read more




St Hugo’s “Garden to Table Experience & Lunch” is for those who seek more than a meal. It started with a walk through the Kitchen Garden where chef Simon Hicks talked to us about the produce and t...read more

