Chefs momentarily down tools to welcome guests and lead them to the dining room, where views over the gum-lined creek and single estate vineyard delight.
At Hentley Farm, chefs momentarily down tools to welcome guests and lead them through the kitchen towards the atrium dining room, where views over the gum-lined creek and single estate vineyard delight. The mysterious sight of a brazier topped with charred produce is solved later on, in the form of all-day roast pumpkin ice-cream. But first, a spectacular five-course menu and lengthy parade of snacks, including a chicken-liver parfait tart coated in tiny muntries tumbling in sweet lemon-thyme syrup. Togarashi-dusted swordfish sashimi appears in a bowl made by South Australian potter Ashlee Hopkins, created specifically to sip the accompanying ponzu dressing and spring-onion oil. Little cockerel and pine mushroom pies are just as evocative, foggy with dry ice and presented on a bed of native tree bark and pine needles – a nod to the all-important kitchen garden, local Barossa growers, and executive chef Clare Falzon’s early morning forest foraging adventures. Bucolic and brilliant.
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Duy Dash for South Australian Tourism
