I first heard about Restaurant Orana when I was watching My Kitchen Rules 3 years ago and the head chef Zonfrillo was a guest judge. It showed a clip of Orana and how it was one of the best restaurants in the world. It has been on my bucket list ever since then so when I went to Adelaide recently I knew I would have to call in.
I am so glad I did! Not only was it one of the best meals I have ever had in my entire life, it was such an amazing experience in itself. As soon as you step into the dining room, you are so well taken care of by the amazing wait staff.
We went for the lunch seating and as soon as you arrive they start bringing course after course to the table. It is a tasting menu and it is so innovative and unusual. But not just for the sake of being different, all of the ingredients used go so well together and compliment each other beautifully.
One of the courses had ants as a garnish and usually, I would not eat this. Especially since I don’t eat meat, I’m not even if you cab eat ants being vegetarian, but I trusted the chefs so much by the time it got to that course that I tried it and it was delicious!
I could not recommend this place enough to anyone visiting Adelaide for a once in a lifetime dining experience. Just have a look at the amazing photos below to see how good it all was!
To start there was potato damper with macadamia & apple butter. I had never tried damper before, but it is a type of bread roll that used to be made and eaten over campfires so it actually came out to the table served on hot coals! The butter was so sweet and creamy and delicious.
Next the meat eaters tucked into some chicken liver parfait, while I had a fig shoot.
Next was some delicious macadamia milk with thyme oil. So creamy and delicious and as an aside, I am obsessed with all of their dishes!
After this was Saltbush, kutjera, black garlic & Crème fraiche
Next came the prawn with dehydrated Davidson plum which actually gave it a tangy flavour and was so delicious with the meaty prawn.
This was the palm hearts with green ants and native honey!
Pippes (clams) and kohlrabi in a broth, so creamy and delicious but with a tangy kick from the greens.
This dish was almost too pretty to eat! I said almost! Kohlrabi, lily pilly & lemon myrtle. Such an amazing combination of flavours and unlike anything I have tried before. It was so fresh and really cleared your palate for the next course.
After this was the Coorong mullet with Geraldton wax & watercress. This was so delicious and almost had a caramel taste from the cream which went so well with the charred fish.
To finish was some Blue eyed Travella, smoked mash, charcoal burnt leeks & ruby saltbush berries. Delicious!
Well I don’t know about you but I have just given myself food envy by posting this and wish I was going back tomorrow. It really is a must if your ever in Southern Australia.