In 2014 the opening of Orana had pundits asking: is this the country’s most Australian restaurant? With a menu focusing on hyper local ingredients and unusual flavours such as bunya nut, lilly pilly, ruby saltbush berries, wattle seed, Moreton Bay Fig shoots, black ants and bush honey, Orana does its best to be. What’s more unusual than the ingredients – many of which are foraged locally – is that it took a Scot to encourage local diners to see the bounty under their noses. Chef Jock Zonfrillo is obsessed with ingredients, country and culture. At Orana this all comes together in a meal that feels like both an adventure and a privilege to experience.
Take the stairs to a room that’s big on detail, from the Tasmanian Acacia tables with randomly burnt legs to the free-hand wall art, and put yourself in Zonfrillo’s hands. Foodies might be happy to hear that Heston Blumenthal was among the first to eat at Orana, or that it gets mentioned in the same breath as D.O.M in Brazil or Noma in Denmark. The rest of us can just be happy that Zonfrillo’s incredible passion for food and sense of adventure led him to Adelaide. The tasting menu with matched wine will leave you feeling energised, challenged and deeply satisfied.
Orana is located on Rundle Street, which hosts fashion boutiques and cafes by day and casual dining and bars by night. Orana chef, Jock Zonfrillo, also oversees a more casual sister restaurant, Street ADL, downstairs that serves street food mixed with Australian native ingredients.
Orana | 285 Rundle Street, Adelaide | +61 8 8232 3444