On a recent trip to Adelaide to touch base with many of the restaurants on our site, Yolanda and myself were very excited to be invited to Hentley Farm in the Barossa Valley for lunch. Hentley Farm is popping up on foodies radar all over Australia and the world and for good reasons, it is exceptional and should be included on every food lovers itinerary when visiting Adelaide.
Set amongst the rolling hills of the Barossa Valley, Hentley Farm restaurant is housed in an intimate 1840’s restored stable set amongst the vineyard with the cellar door in the property’s original 1840′s homestead, also lovingly restored to retain its original charm.
Head Chef Lachlan Colwill who was orginally from the Barossa came out to present and explain each superb dish, emphasizing his passion for using local ingredients with many foraged from the local area.
The presentation of each dish was amazing. I really impressed my dinner guest on Saturday night when I served oysters in a bowl on a bed of pine needles, sprinkled with rosemary leaves with the knife and fork balanced on a small branch ‘foraged’ from Centennial Park. Definitely not the flavours of Hentley Farm but my ‘foraging’ impressed everyone.
Lachlan has trained at top restaurants around the world. In his four years at Adelaide’s dining institution, The Manse, he guided it to new heights, being awarded the Best Fine Dining Restaurant three years running. In 2009 he won the national La Chaine des Rotisseurs Chef Competition and went on to represent Australia in the international competition in New York, and placed third in the world.
Lachlan offers two set menu options according to the seasons and what is abundant and fresh with matching wines .
Plan on spending a long leisurely lunch here, the memories of Hentley Farm, the food, the wines, the entire experience was exceptional and would be hard to beat anywhere in Australia.
Maureen de Groot