St Hugo

St Hugo

Cooking Schools, Lessons, Workshops
Restaurant and Cafe
Wineries
  • Food & Wine
  • Luxury
  • Wine Australia

Highlights

  • Indulge in St Hugo's exquisite red wines while soaking in stunning views of the Barossa Ranges.
  • Savour culinary creations by Executive Chef Simon Hicks, expertly paired with St Hugo wines for a memorable dining experience.
  • Explore unique food and wine experiences in a beautifully restored building that celebrates the region's rich history.
  • Enjoy wine tasting at the Cellar Door, open seven days, for a true taste of Australia's premier wine region.
Today's Weather
14°C Partly cloudy
Google Rating
4.6 / 5 521 Google reviews

St Hugo is located at Rowland Flat in the heart of Australia’s premier wine region, the Barossa Valley.

The home of St Hugo honours Hugo Gramp’s lifelong connection to this acclaimed wine region. Discover the power and elegance of St Hugo wines in this captivating setting, overlooking the St Hugo vineyard and Barossa Ranges.

Immerse yourself in a world of food and wine through our series of unique experiences, or dine in our award winning restaurant where our wines come alive, paired with culinary creations from Executive Chef Simon Hicks and his team.

The Cellar Door is now open 7 days. Please note that the restaurant operates Friday through to Monday.

14°C Partly cloudy
4.6 / 5 521 Google reviews

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Accreditations

  • EcoStar Accreditation
  • Quality Tourism Accreditation
  • Sustainable Winegrowing Australia Certification
  • Restaurant and Catering Australia
  • Tourism Industry Council of SA

Features

  • Carpark
  • Cellar Door
  • Private Dining Area
  • Shop / Gift Shop
  • Suitable for Functions
  • Wine Tasting

Tags

  • Food & Wine
  • Luxury
  • Wine Australia
Accessibility

Actively welcomes people with access needs.

General access

  • Offers multiple options for booking – web, email, phone is available.
  • Offers a range of contact methods for receiving complaints.
  • Advise tour guides of the access needs of guests at the time of booking (includes pick up and drop off requirements)
  • Assistance with booking arrangements (includes providing clear itineraries with written instructions on what to do at various destinations)

Vision

  • Caters for people who are blind or have vision loss.

  • Raised tactile buttons in lifts are available.
  • Handrails on all stairways
  • Exit signs which are visible at a ground level (high level signs are difficult to see in a fire) are available.

Physical – Mobility

  • Caters for people with sufficient mobility to climb a few steps but who would benefit from fixtures to aid balance. (This includes people using walking frames and mobility aids)

  • Uses non-slip tiles in the bathroom or slip resistant matting
  • Grab rails in the bathroom
  • Seating in common areas including reception area

Physical – Wheelchair

  • Caters for people who use a wheelchair.

  • Step free outdoor pathways (includes picnic areas, barbecues and shelters)
  • A step free main entrance to the building and/or reception area (includes ramps or slopes with a maximum gradient of 1:14, otherwise are too steep for wheelchairs)
  • Step free access to restaurant, lounge and bar
  • Step free access to the conference or function room
  • Lifts with enough space for people using a mobility aid to enter and turn around to use the lift buttons. Buttons are at accessible height.
  • Doorways which are easy to open and have lever handles (doorways 850mm or wider when open and not heavy).
  • An accessible public toilet which is unlocked.
  • A wheelchair accessible toilet / shower and change room is available.
  • At least one wheelchair accessible parking space with wheelchair accessible signage clearly displayed (International standards are 3200mm wide x 2500 mm high).

Allergies and intolerances

  • Caters for people with allergies and intolerances.

  • Modify their cooking and cleaning practices to cater for people with food allergies or chemical intolerances (could include menus with meals free from: nuts, dairy, seafood, eggs, gluten etc).
  • Staff are trained to respond to allergic reactions.
  • Complies with The Food Authority requirements for allergy management in food preparation.
  • Toiletries which are chemical and fragrance free (if requested).
  • Linen that is chemical and fragrance free (if requested).

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