Restaurant Orana

Gault&Millau's review

A Gault&Millau Australia TOP 100 restaurant 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. Reviewed for the 2019 Guide


285 Rundle Street, Adelaide
5000 Adelaide


+61 8 8232 3444

Web site

Opening hours

Tuesday  / 18:00 - 22:00
Wednesday  / 18:00 - 22:00
Thursday  / 18:00 - 22:00
Friday  12:00 - 15:00 / 18:00 - 22:00
Saturday  / 18:00 - 22:00


  • Jock Zonfrillo,  Chef


Modern Gluten-free Corkage fee

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Some other adresses

The Pot

The Pot

160 King William Road, Hyde Park, 5000 Adelaide

Australian Modern Dessert Gluten-free

With the departure of the prodigiously talented Chef Emma McCaskill, The Pot is in a transitional period, with the team continuing the fine work until a new Head Chef is appointed. From the outside, the restaurant could be simply viewed as any well-loved local, but spend a little time reading the snippets on the walls, and the deeply held passion for both food and wine is clearly evident. The well-thought-out menu is entirely seasonal. Sensibly, the stunning produce is showcased in a simple and uncomplicated manner, delivering a distinctive clarity of flavour on the plate. The shichimi-peppered lamb sausage roll, served with charred cucumber yoghurt on the side, delivers decent pastry with a nice background heat note, while the mortadella bun with cabbage is elevated by the more-ish tonkatsu sauce. The level of execution noticeably lifts a gear with the excellent house-made egg noodles, mixed with a generous portion of blue swimmer crab and garnished with nori. PSST! The well-priced six-course tasting menu is the best option for newcomers or for larger groups. Reviewed for the 2019 Guide

Star of Siam
Selected by Gault&Millau Selection
14 / 20

Star of Siam

67 Gouger Street, Adelaide, 5000 Adelaide

Asian Thai Gluten-free

With a wealth of culinary experience in their native Thailand, husband-and-wife chef team Somjet and Siriporn Obromwan know how to create traditional Thai dishes that explode with flavour and aroma. Bare wooden tables and a beige decor set a subtle scene for the tasty cuisine. Situated on one of Adelaide's dining streets, this establishment has been a popular eatery for many years. The extensive menu contains all the Thai favourites, plus plenty of new dishes to try. A standout dish, choo-chee chicken has an excellent blend of flavours, and its stunning colour makes it visually appealing. The coconut cream curry sauce has just the right amount of heat. Kaeng kheo-waan is an aromatic green chicken curry, with no overpowering spices to confuse the tastebuds. The tender chicken is well matched with plenty of flavoursome vegetables, such as eggplant. PSST! If you love Thai, but don’t have time for a sit-down meal – don’t worry! Star of Siam offers a takeaway menu.

Selected by Gault&Millau Selection
15.5 / 20


17 Leigh Street, Adelaide, 5000 Adelaide

Korean Gluten-free Japanese Asian

A Gault&Millau Australia TOP 100 restaurant Shōbōsho is an exceptional addition to the Adelaide dining scene, led by Head Chef Adam Liston, who brings a wealth of experience from restaurants in Melbourne and Asia to create something truly special. Creative modern Japanese cuisine emanates from the stunning open kitchen that runs the length of the restaurant. With a beautifully styled and sleek environment, coupled with overall attentive service and a thorough drinks list, it is near perfection for a memorable dining experience. At Shōbōsho – from the Japanese for fire house – it’s all about open flame, and the traditional open grill sears and smokes an array of wonderful fresh ingredients to draw out subtle flavours. Food is best shared, as you’ll want to try as many offerings as possible. Start with fresh tuna with edamame, charred black rice and grilled nori, and salmon with ponzu and wasabi dressing. Move on to katsu sando, which is delightfully crisp, balanced and flavoursome. If you still have room, consider the deliciously soft lamb belly with spiced yoghurt and cucumber. PSST! Finish with an innovative dessert, such as the stunning wood-baked cheesecake. Reviewed for the 2019 Guide