How many restaurants truly couldn't exist anywhere but Australia? Right now Jock Zonfrillo's mission to put Australian native ingredients centre-plate has reached a new phase, somehow at once more relaxed but more powerful than ever. Some of the 18 or so courses are simply a taste: fermented Davidson plum on Spencer Gulf prawn or sea urchin with a kangaroo ferment. More substantial dishes include pipis in a rich broth of their own juices and fermented beach succulents, or whole flathead cooked in a firepit with eucalyptus. Bold food is paired with unusual wine matches, classic, edgy and in between, with bespoke non-alcoholic options to boot. The room is small and modest; the electricity comes as passionate staff present dishes at handsome native acacia tables, drawing diners into the story. The surrounds subtly reinforce the modern Australian accent that's captured so accurately in Orana's innovative, evocative food.
(08) 8232 3444
- Impressive Wine List
Accepted card types:
- American Express
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way.