Born in Scotland, Jock Zonfrillo discovered a passion for Australian Aboriginal foods during a sabbatical in Sydney. His menu is a contemporary take on foraged herbaceous ingredients, intriguing edible succulents, premium cuts of meat and delicate seafood. Restaurant Orana is an intimate venue with a simple yet polished decor – a strong clue that it’s all about the food here.
The degustation menu delivers up to 20 courses of intuitively combined native ingredients. An exceptional dish, blue-eye trevalla is cured to perfection; the fish is well balanced with a wild pea salad that looks like Monet’s garden. This is a superb showcase of textural crunch and ceviche technique. South Devon beef is cooked to medium–rare over charcoal, sliced and presented on a bed of smoked potato and leek mash. Lilly pillies are an imaginative addition, as they sweeten the well-marbled meat.
PSST! Chef Zonfrillo established The Orana Foundation to support remote Indigenous communities and to help preserve their food knowledge.