There are few restaurants with a narrative as dedicated to native Australian culture and ingredients as Restaurant Orana, with owner/Head Chef Jock Zonfrillo exploring that connection to help redefine and shape future modern Australian cuisine.
The understated first-floor space is all about connecting the philosophy to the diner’s plate in an unobtrusive way, by letting the underlying story behind the ‘Alkoopina’ tasting menu drive the experience.
Potato damper cooked over coals and served with roast lamb butter is an enticing start. Similarly, the more-ish kangaroo tail, potato and pepper pie disappears without a trace. Port Lincoln squid, served with dry-aged beef, sunrise lime and beach succulents, showcases the stunningly fresh seafood to flawless effect. The celebration of seafood continues with lovely plump marron, served with green ants and Geraldton Wax dipping sauce, then we head back to the land with flavoursome kangaroo, smoked potato, feral plum and wattleseed.
PSST! The Orana Foundation initiative gives back to Indigenous communities, providing strategy and support, which contributes to the sustainability of their food and culture.