South Australia has a brand new roving restaurant that brings together the natural wonders of our state with exceptional cuisine.
Chef Kane Pollard, the mastermind behind PLACE, has curated a one-of-a-kind dining experience that combines breathtaking locations, carefully sourced ingredients, and a sense of connection to the land. With each event held in remote and stunning settings, diners can expect to redefine their idea of dining.
The inaugural PLACE culinary experience was held yesterday amidst a thick carpet of pine needles and the gentle hum of the forest. Guests at the event found themselves transported into a unique dining experience unlike any other. Held in the lush expanse of Mount Crawford, this event was not just about food but the ambience, connection, and the very essence of the land itself.
Up until their arrival by Kanga coach, the exact destination of this roving restaurant remained a secret for guests. The forested setting, however, did not disappoint. Nestled deep amongst towering pine trees and far removed from the bustling city, PLACE provided a respite for souls seeking solace in nature, while indulging in culinary delights.
Under Chef Kane Pollard’s watchful eye and masterful hand, meals were meticulously prepared using open fires, using ingredients from and inspired by the location. The theatre of the experience was palpable as guests watched dishes come to life right before their eyes. The scent of burning wood melded with the aromas of exquisite cuisine, created a multisensory experience.
Highlights from the menu included the delectably fresh ‘forest butter scallop’ and ‘eucalyptus beetroot’. The ‘beneath the surface’ dish was a symphony of forest treasures, featuring mushrooms, saltbush, and moss. Another crowd-favourite was ‘around the campfire’, which boasted rich flavors of kangaroo tail, campfire potato, and the tantalizing zing of 3 corner garlic cultured cream. To cleanse the palate, pine needle tea was delicately served, and for those looking to indulge a bit more, a curated selection of local wines perfectly complemented each dish.
The concept of PLACE, envisioned by Chef Pollard, springs from a deep-seated passion for nature and the profound moments he has shared with his team during their foraging journeys. It’s not just about food, but the all-encompassing experience of being present in a moment, in a particular place.
With the success of PLACE’s debut event, there is no doubt that South Australia is witnessing the rise of a new culinary experience that seamlessly marries environment with gastronomy.
Future patrons can expect a continuing journey of discovery, with different remote locations offering new culinary narratives. Given the exclusivity and limited ticketing of these events, early booking is essential for those wishing to embark on this transformative dining adventure.
For more information, head here.
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