Restaurant Guide

Hentley Farm: Restaurant review

Take a journey along dusty Barossa back roads to reach this restored stable, transformed by the addition of an elegant glass-walled dining pavilion overlooking vines and gum trees.


Cnr Gerald Roberts and Jenke roads,
Seppeltsfield SA


Lunch Thu-Sun, noon-2pm
Dinner Fri-Sat 6.30pm-8.30pm


Dégustations $135-$190

History never repeats at Hentley Farm. Mindful of Barossa's proud heritage, this winery restaurant understands regional traditions but applies modern ideas to dishes that frequently shift and evolve with a bold, dynamic dégustation. It's a keen and sharp vision that suits the grand setting – a sleek glass box overlooking stately gum trees, cool slate floors and dark timber tables. Farmhouse meets penthouse, call it. Chef Lachlan Colwill also gets the balance right from the opening stanza of preliminary snacks – witlof leaves topped with pickled pepper and shaved cheddar, say, or preserved slippery jack mushrooms on puffed quinoa with an intense mushroom XO sauce – and through to more substantial offerings, such as a slice of fatty tuna belly exquisitely teamed with tart kangaroo garum, shavings of Granny Smith apple and smoked artichoke. Hentley Farm-only wines limit drink choices, but the kitchen makes certain every dish is wine-friendly. And each plate presented to the table is irresistible photo fodder from a pretty dessert of fig-leaf ice-cream with quince jam framed by fragrant jasmine flowers, to a rich quail Scotch egg piqued with mustard and wittily presented in a woven vine nest. Heritage evolving.
(08) 8562 8427
Bookings essential
  • Licensed
  • Vegetarian-friendly
  • Wheelchair access
  • Private room
Accepted card types:
  • American Express
  • Eftpos
  • MasterCard
  • Visa
Lachlan Colwill
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.