“Our process of creating a dish is a thoughtful expression of regionality in keeping with our philosophy of always supporting small-scale, sustainable producers. Ninety-five per cent of our produce is sourced from local growers and farmers, seafood comes from accredited sustainable fisheries, and lamb and cattle are all grass-fed, with no grain-lot feeding. All our producers of note are heroes for the environment, farming practices, and long-term sustainability.”
Southern bluefin tuna with lentils, lardo, and chilli; smoked snapper with rice, raclette, and bottarga; and slow-cooked lamb with figs, radicchio, almond, yoghurt, and flatbread.
Housed in a brilliantly restored former bottling hall at the historic Seppeltsfield winery, Chef David Swain produces inspired dishes from the finest locally sourced produce available, while Sharon Romeo brings an extraordinary wine sensibility to the mix. The long-standing partnership has resulted in one of South Australia’s most successful regional restaurants, with a healthy knockon effect for small-scale producers – vegetables, grains, and pulses are the heroes on this menu. And, the plates are made and knives forged on-site in Seppeltsfield village, and all water is recycled and used on the magnificent gardens.
“South Australian produce abounds, from Greenslade chicken to Coorong mullet. The wines, of course, are even more local.” Financial Review