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Hentley Farm
Modern Australian
  • Cnr Gerald Roberts & Jenke rds,
    Seppeltsfield, SA
  • (08) 8562 8427,
  • Lunch Thu-Sun noon-3pm

    Dinner Fri-Sat 7pm-9pm

Hentley Farm

Taking cues from Scandinavian earthiness, Hentley Farm chef Lachlan Colwill is boldly modern in his interpretation of seasonal, local Barossa produce. It's a fitting culinary philosophy for a Barossa winery restaurant that's fused sophistication with a nod to local tradition in converting a rustic stable into a chic dining space with crisp service. Colwill achieves assured balance while focusing on textural contrast, evident in the crunch of puffed wild rice grains against trevalla ceviche with parsnip purée, or firm Kangaroo Island marron tail teamed with duck liver parfait and butter lettuce. His four- and eight-course dégustations are designed to complement Hentley Farm's wine range, and are explained by chefs as they apply the finishing touches at your table. Béchamel is spooned atop pork loin expertly finished with a Sherry glaze, say, while cute ice-cream popsicles and toasted marshmallow are presented as a farewell note.

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At a glance

  • Food:
  • One Star
  • Price:
  • 4-course menu $100

    8 courses $170

  • Feature:
  • Licensed
    Wheelchair Access
  • Cards:
  • American Express
  • Bookings:
  • Bookings essential
  • Chef:
  • Lachlan Colwill



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