Restaurant Guide

Hentley Farm: Restaurant review

Nature and vineyards surround the atrium dining space at this Barossa Valley winery restaurant, where everything is inspired by Mother Nature's bounty.

REVIEW

Nature and vineyards surround the atrium dining space at this Barossa Valley winery restaurant. Floor-to-ceiling windows let natural light in and keep the elements out. Executive chef Clare Falzon is inspired by Mother Nature's bounty and spends much of her time in the Hentley Farm kitchen garden, foraging local turf and meeting with farmers to source the hyper-local produce used in the ever-changing Lunch Discovery Experience. Wild garlic plucked from a nearby creek, pine mushrooms and Port Lincoln's Gazander oysters are some of the seasonal ingredients championed in the six- or seven-course set menu. This is a serious long lunch. Allow approximately three hours. The optional pairing showcases Hentley Farm wines and an impressive offering of international drops. There's a Chef's Table option too, where a seat in the bustling kitchen means you're in the thick of the culinary action.

ABOUT

Hentley Farm
Cnr of Gerald Roberts and Jenke Rds, Seppeltsfield, SA
(08) 8562 8427
hentleyfarm.com.au
Chef Clare Falzon
Price guide $$$$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.