REVIEW
This community-driven, philosophically minded Adelaide Hills restaurant plays an important role in the burgeoning natural wine scene. Co-owners and winemakers Anton van Klopper (Lucy M), Jasper Button (Commune of Buttons) and Aaron Fenwick (Château Comme Ci Comme Ça) curate the strictly low-intervention cellar, which may be challenging to the uninitiated, but the team is on hand to educate. In the kitchen, chefs Ethan Eadie and Tom Campbell are guided by the daily harvest from the restaurant's organic Basket Range farm, while lacto-ferments bubble in the background. Start with unmissable house salumi and ricotta made fresh for each service, then let the team steer you towards the likes of Māori potatoes with Boston Bay mussels and cold-smoked samson fish in a kefir cultured butter sauce. Between the honest cooking and environmentally charged conversations happening at the communal tables both inside and out, you're always fed here in more ways than one.
ABOUT
Chefs Tom Campbell & Ethan Eadie
Price guide $$
Bookings Essential
Wheelchair access Yes
Price guide $$
Bookings Essential
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
