Fodor's Expert Review The Grange

With a philosophy of pursuing "the flavor of things," world-renowned chef Cheong Liew works nightly culinary magic. Liew, who pioneered East-West fusion cuisine in Australia in the early 1970s, offers three- to eight-course tasting menus, most of which open with the famous "Four Dances of the Sea"—snook, raw calamari with black-ink noodles, octopus, and spiced prawn sushi. Each course can be paired with thrilling wines. Be prepared to splurge, though; this is one of South Australia's most expensive, as well as inventive, restaurants—and don't expect there to be crowds of people dining.