“We work with small producers and growers on the island and change our menu with the local seasons, which are usually weeks behind the mainland.”
Kangaroo Island lamb rump with eggplant and miso terrine and puréed black garlic; Seadragon Farm organic tomatoes with smoked sheep’s milk yoghurt, pickled fennel, and fig syrup dressing; and smoked snook pâté with sourdough croutons and condiments.
UK-trained Chef Jack Ingram came to love Kangaroo Island while cheffing at the acclaimed Southern Ocean Lodge. Now in his own small, friendly restaurant on the island, he explores the superlative produce from Kangaroo Island’s unpolluted land and sea. Kangaroo Island rules the day, with island wine, cider and beer on the drinks list, and local honey, olive oil, potatoes, garlic, abalone, lamb, oysters, and King George whiting inspiring the menu. Ingram forages for coastal herbs and succulents, wild garlic, sorrel, and mushrooms, sourcing fish from small local boats and taking what they have – even unpopular fish such as snook – and making the most of it. A special place, on a special island.
Local – very local – restaurant on Kangaroo Island