Culinary director Kane Pollard and head chef Julian Peek have hit their straps at this renovated 1850s homestead with a seamless connection to place. The enclosed sunroom overlooks a five-hectare farm and garden where some of the ingredients on the menu are grown just metres from the tables – even the pine needles used to marinate green olives come from the garden. Other produce, from smoked Hidden Valley egg yolk to Paroo kangaroo carpaccio, are sourced from further afield, but around 95 per cent of the produce is from South Australia. No-waste practices are front of mind. Figs are stuffed with ricotta and baked in a sweet, tangy vincotto, then appear in a bread pudding infused with dried fig leaf. Cuts of Saltlake pork are roasted and smoked, seasoned with a “waste” rub made from dehydrated fruit and vegetable offcuts from the kitchen. Don’t leave without tasting some stunning local wines in the adjacent Wine Room.
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