February

book a table

SA The Atrium at Hentley Farm “The entire region is bursting with passionate farmers and growers; presenting their produce to our guests is a true privilege,” says Hentley Farm’s head chef Kyle Johns, who was drawn to the Barossa Valley’s epicurean abundance. And that’s certainly on show at Hentley Farm restaurant in Seppeltsfield, set on 60 hectares of verdant countryside. Book the Discovery Menu for delicacies such as: scallop, spring peas, onion oil, furikake, cavolo nero, bonito vinegar and toasted buckwheat dashi; and grass-fed wagyu, aged mustard, wild onion flowers, farm-grown broad beans and sherry vinegar. For dessert, indulge in delicious blackberries, rye tart, aged La Dame goat’s cheese and Quatro reduction. hentleyfarm.com.au