Hentley Farm Restaurant

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant The potential of talented Head Chef Lachlan Colwill is being fully realised at Hentley Farm, with the gardens at the estate and the surrounding food bowl driving the stunningly innovative and sustainable menu. The perfectly positioned dining space and the vista over the bush landscape and rolling vineyards form part of the overall narrative, with guests allowed to settle into the rhythm of the journey ahead. There is a real sense of culinary terroir at play here, with the chef’s knowledge of the region and its seasonal ingredients underpinning every dish. A series of thoughtful snacks – including quinoa, freshly laid quail egg and curry spice – sets the tone, before a medley of exceptional seafood dishes culminates with sublimely textured squid, served with coriander and kombu dashi on the side, and a flawless XO sauce that delivers the wow factor in spades! Well-seasoned and spiced kangaroo loin will win you over, as will Hentley Farm’s exquisite pork, which is served with white asparagus and late spring greens. PSST! Hentley Farm Restaurant offers two set menus – the four-course ‘Du Jour’, or the more extensive seven-course ‘Discovery’ menu. Reviewed for the 2019 Guide


Cnr Gerald Roberts Road and Jenke Road, Seppeltsfield
Barossa Valley


+61 8 8562 8427

Web site

Opening hours

Thursday  12:00 - 15:00
Friday  12:00 - 15:00 / 18:00 - 22:00
Saturday  12:00 - 15:00 / 18:00 - 22:00
Sunday  12:00 - 15:00


  • Lachlan Colwill,  Chef


Disabled access Private Parking Dessert Gluten-free Modern

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