“Since we’re in a small environment, we start with what we have and build on that. The orchards, the soil, fermenting and preserving, the fundamental Barossa, still exist and are still strong. You don’t need to do something new in the Barossa, just give it a modern face.”
Chicken liver parfait with lightly seared room-temperature tuna, cured egg yolk, and iceberg lettuce; egg cup of passion fruit, house-made yoghurt, and poppy seed; and lightly barbecued squid with pine mushroom dashi.
Housed in a beautifully restored 1840s shearing shed, Hentley Farm, with its restaurant helmed by Barossa-born Chef Lachlan Colwill, has rapidly become a Barossa landmark as celebrated for its food as it is for Keith and Alison Hentschke’s wine.
Colwill is a great believer in restaurants forging their style on making the produce of their region work. As he says, “Gone are the days of every chef wanting to cook with foie gras and imported caviar”. Coffee beans are roasted just over the hill, and even the native floral arrangements are foraged locally.
For maximum enjoyment, immerse yourself in the seven-plus discovery menu, starring whatever is local, fresh, abundant, and beautiful that day.
“Mod city smarts gracefully meet wine country heritage in this sophisticated restaurant.”
Regional fine dining with a strong sense of place