due to COVID-19 restrictions, restaurants are closed. We expect them to be opening September - October, 2020
Serious Fun - In Style
ADELAIDE HILLS
Taking a helicopter to lunch in the Adelaide Hills is a luxurious and memorable way to experience the stunning landscapes and culinary delights of South Australia.
As your helicopter sweeps over the folds of the Adelaide Hills, Howard Vineyard appears like a whisper of old-world charm wrapped in fresh country air. Stone buildings emerge from the landscape, surrounded by sprawling lawns and vines that stretch toward the horizon. It feels peaceful, welcoming—yet quietly confident in its ability to surprise you.
The moment your feet touch the ground, time shifts. There is an ease here, a softness. The setting feels at once rustic and refined, as though the Hills themselves have prepared a private retreat just for your arrival.
Inside Clover + Stone Restaurant, lunch becomes an unhurried celebration. Executive Chef Chang Koog Lee—“Cookie” to those who know his mastery—crafts a long, shared-style dining experience that feels like a gentle feast. His HanSang menu ('feed me') unfolds across multiple courses, each dish a delicate balance of Korean influence and South Australian soul. Think warmth, generosity, bright flavours, and the comforting rhythm of plates arriving to the table like chapters in a story. Vegetarian and vegan options are available, thoughtfully designed rather than adapted.
Paired with Howard Vineyard’s award-winning cool-climate wines, the afternoon deepens into something indulgent and effortless.
A long lunch, yes—but also a long exhale.
For travellers craving something rarer, Howard Vineyard offers an experience that feels almost secret: THE CHEF EXPERIENCE. Only one table per day. One group. One opportunity.
Here, Chef Cookie steps out from behind the pass and into your moment. He presents each dish himself—explaining, revealing, and inviting you into the creative spark behind the flavours. The menu is never revealed beforehand; each plate arrives as a surprise, crafted with instinct, skill, and passion. A culinary performance for just a handful of guests, paired either with your chosen wines or expertly matched selections.
This is more than dining.
It is intimacy with craftsmanship—an ephemeral experience that sells out quickly because it simply cannot be replicated.
At Howard Vineyard, your HELI LUNCH is not merely an escape to the Hills.
It is an immersion into flavour, story, and the quiet thrill of being somewhere truly special.
There is a moment, just as the helicopter drifts over the rise into the Adelaide Hills, when The Lane Vineyard reveals itself like a secret meant only for travellers who chase beauty. Sunlight spills across long, sculpted rows of vines, and perched above them—quiet, elegant, unhurried—sits The Lane Vineyard Restaurant.
Here, time seems to slow. The air is cooler, clearer. The horizon stretches wide, rolling in soft blues and greens that invite you to breathe deeper and lean into the moment. This is where the ordinary falls away and something more sensual takes its place.
Inside the restaurant, modern lines and warm textures frame the panoramic views as though they were pieces of art curated just for you. The staff greet you with the kind of gentle confidence that tells you you're in capable hands—people who understand that a memorable meal begins long before the first bite.
Head Chef Cameron Ahl's Provenance Menu is not simply a five-course meal; it is a journey through the seasons of South Australia. Each plate arrives like a postcard from the region—vibrant, fragrant, crafted with devotion. Estate wines, drawn from the very soil beneath your feet, accompany each course with effortless harmony. Their subtle shifts in perfume, weight, and texture feel as though they whisper the vineyard’s story directly to your senses.
For those who seek a deeper immersion, The Chef’s Table Experience is where the magic becomes intimate - an immersive, sensory food experience ‘from estate to plate’, hosted by The Lane’s kitchen team. Seven courses, each one a love letter to flavour, technique, and provenance. Every ingredient is either grown on the estate or entrusted from local farmers—traceable, ethical, bursting with life. You don’t just taste the region—you experience its heartbeat.
And always, the wines are there: carefully chosen, thoughtfully poured, perfectly matched. They don’t accompany the menu; they complete it.
A HELI LUNCH That Feels Like Landing in Another World**
Your helicopter sweeps low over the ancient soils of Woodside, where the land seems to hum with stories older than cities, older than maps, older than memory. Below, the Bird in Hand estate unfolds like a quietly guarded secret—rows of vines etched into earth that has nurtured life for over 500 million years.
As you descend toward the winery, there’s a shift you can feel more than see. The world becomes still. Time loosens its grip. The moment your feet touch the ground, you realise this is not just a destination—it’s an atmosphere.
LVN Restaurant rises from the landscape with an elegance that whispers rather than announces itself. Sleek lines. Warm stone. A sense of tranquillity that feels curated with the same precision as Bird in Hand’s celebrated wines. Inside, the dining room glows with a soft, contemplative light, as though crafted expressly for long lunches, deep conversations and the pleasure of being nowhere else but here.
Executive Chef Jacob Davey guides HELI LUNCH guests through an intimate culinary voyage—seven to ten courses, each one offering a glimpse into the diverse landscapes that shape Bird in Hand:
• Woodside (Peramangk)—the home estate, ancient and grounding
• Finniss (Ngarrindjeri)—coastal, wind-kissed, alive
• Tasmania (Paredareme)—cool, wild, deeply expressive
The dishes arrive like small revelations: one-bite signatures that ignite the senses, larger plates that unfold slowly on the palate. Nothing rushes. Nothing hurries. Here, lunch stretches luxuriously into the afternoon; three hours becomes three hours well spent.
Then comes the wine—a journey within the journey.
The Standard Pairing moves with grace through Bird in Hand’s refined expressions, while the Tribute Pairing elevates the experience into something truly rare. These wines are the pinnacle of decades of craftsmanship; each pour feels like an invitation to understand the soul of the estate a little more deeply.
Course by course, sip by sip, you begin to see why travellers cross oceans for moments like this—where landscape, flavour, architecture and winemaking mastery converge into something sensual, grounding, unforgettable.
When your helicopter awaits for the flight home, you leave feeling changed in a small but meaningful way, as though Bird in Hand has shared something sacred with you.
A HELI LUNCH at LVN is not simply a meal.
It is an encounter with the land itself—told through food, wine and the quiet poetry of ancient earth.
LOT 100
Hay Valley
Where the Adelaide Hills Feel Wild, Generous, and Beautifully Alive**
As your helicopter sweeps over the patchwork of paddocks and ridge-lines north of Nairne, the landscape begins to open—vast, rolling, unspoiled. Then, like a secret purposely placed in the wide green valley below, LOT 100 appears. Clean lines. Timber, glass, stone. A contemporary sanctuary wrapped in 84 hectares of raw South Australian beauty.
The moment you step out onto the estate, the air carries a different kind of energy—earthy, generous, quietly confident. Once a simple cattle pasture, Lot 100 has been reborn with vision and care: a place where regenerative agriculture, sustainability, and craftsmanship meet to create something that feels grounded yet luxuriously free.
Inside, the restaurant glows with warmth. Light pours through vast panes of glass, blurring the line between indoors and the sprawling landscape beyond. Underfloor heating radiates beneath you, a stone fireplace crackles softly, and the open kitchen fills the space with aromas that feel both rustic and refined.
Here, the HELI LUNCH experience becomes a celebration of everything the Hills do best.
The menu shifts with the seasons—ever honest, ever creative—crafted from ingredients grown on the property or sourced from neighbouring farms. Wood-fired pizzas arrive with blistered edges and vibrant toppings. Farm-fresh dishes offer flavours that speak of soil, rain, and craftsmanship. Tasting flights and cocktails draw from the talents of the artisans who built this place: Mismatch Brewing Co., Hills Cider Co., Adelaide Hills Distillery, Vinteloper Wines, Ashton Valley Fresh.
This is a venue where every producer leaves their fingerprint on your experience.
Where you don’t just taste the region—you immerse in its rhythm.
Sit back. Take your time. Watch the gentle movement of the valley through the glass. Let the long afternoon stretch out before you, unhurried and indulgent.
At LOT 100, HELI LUNCH becomes something more than a getaway.
It becomes a deep breath.
A grounding.
A luxurious surrender to landscape, flavour, and the thrill of arriving somewhere extraordinary by air.
HELI LUNCH experiences are 'All Inclusive':
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Return Chauffeur Transfer: Begin your journey with a seamless and luxurious pick-up from your location (one), taking you in style to your helicopter departure point.
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Return Scenic Helicopter Flight: Enjoy a stunning helicopter ride over scenic landscapes, offering unparalleled views on your way to a premium Adelaide Hills dining venue.
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Gourmet Lunch: Indulge in a sumptuous, chef-prepared meal at one of the finest venues.
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Matching or paired wines, selected wines consumed during your time at the venue
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Entrances and all fees, where applicable
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Minimum Total Helicopter flight time approximately 60 minutes
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Passenger weight and baggage restrictions may apply
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*NB: Wines, merchandise purchased to cellar, consume or use away from venue NOT included