Ondeen is a love letter to farm-to-table dining, marrying locally-sourced ingredients with botanicals foraged from the property’s very own garden. The super sustainable restaurant is housed in a former 1850s homestead, located just three minutes from Hahndorf and 25 minutes from Adelaide CBD.
Culinary director Kane Pollard and head chef Julian Peek source 95 per cent of ingredients from South Australia, serving them fresh or briefly kissed by charcoal. Expect housemade focaccia served with living cheese and brined green tomatoes, whole pork terrine cooked over fire, ash-rolled chicken with malted-grain mushroom risotto, and hearth-baked pies topped with fresh herbs and flowers from the garden.
Time Out tip: Bookend your feast with a visit to the adjacent wine room, featuring four small-batch, cool-climate wines from Artis, Jericho, Silver Lining and Turon.