For the first time in almost 20 years, an Adelaide restaurant has won the top honour at the Gourmet Traveller Restaurant Awards. So, what’s Orana all about?
The nagging question about what defines Australian cuisine led Jock Zonfrillo to examine native ingredients afresh at Orana. His vision for an indigenous culinary grounding comes together in extraordinary dégustations using all manner of gums, gubinge, salty succulents, bush seasonings and outback fruits as exciting embellishment rather than heavy-handed accents to kangaroo, Coorong mullet, pearl meat and scallops. This unique dining adventure is propelled equally by the enthusiasm of a strong team including host Greta Wohlstadt and sommelier Brent Mayeaux. Downstairs, Blackwood applies similar ideas to an Australian-influenced menu: Kangaroo Island scallops and beach succulents, and a pan-roasted half chook with honey, black shallots, warrigal greens and lentils.
285 Rundle St, Adelaide, (08) 8232 3444, restaurantorana.com
