Photo: Kane Pollard. Credit: Duy Dash
Award winning South Australian chef Kane Pollard has been named Head Chef at SkyCity’s Sol Bar and Restaurant, opening this November.
SkyCity recently revealed details of four new restaurants and two new bars set to reshape the dining landscape in Adelaide, with Sol Bar and Restaurant announced as the jewel in the crown of SkyCity’s $330 million expansion.
Kane was recently nominated by Jock Zonfrillo (Orana Foundation, Orana Restaurant) as the chef to watch in the Robb Report Magazine, Culinary Masters edition.
Kane grew up in a prominent Adelaide market gardening family, his childhood was spent working in the market garden and searching for berries, fishing in the South East, learning about sustainability and working in kitchens developing his appreciation for the connection between planting, foraging, cooking and plating.
Kane’s training began at The Scenic, followed by the Sebel Playford, Locavore, XO Supper Club and Citrus.
Kane’s passion for cooking ‘from scratch’ was ignited whilst travelling South East Asia and Europe.
Kane then met his wife Adele, and they headed to Queensland where he worked at fine-diner, Salted Vue in Cairns, where he cooked with chefs from around the globe before returning home.
Upon returning to South Australia, seven years ago Kane and Adele’s family opened Topiary, transforming a teahouse-turned-restaurant in the foothills, located within the picturesque grounds of Newman’s Nursery.
Topiary recently won best South Australian Suburban/Community restaurant at the 2019 Advertiser Food Awards, placed number 4 in the Delicious 100 South Australia, and was Awarded a Chef’s Hat in the 2019 Australian Good Food Guide.
Kane said: “I’m incredibly passionate about foraging, working with local producers and making everything from scratch. I can’t wait to introduce some century-old techniques of culturing, churning, curing and smoking to Sol Bar and Restaurant, with my own contemporary twist.
“SkyCity’s expansion is undoubtedly one of the most exciting things to happen in hospitality and tourism in South Australia in some time, and I can’t wait to build a team at Sol that’s as passionate about local, house-made produce as I am.”
SkyCity General Manager of Food and Beverage, Todd Roydhouse, said: “Kane’s unique cooking techniques show a wisdom beyond his years, and paired with his commitment to sourcing local produce, we can’t wait to see the menu he will curate at Sol Bar and Restaurant when it opens in late November.”
Sol, the Latin term for sun, is a revolutionary take on a rooftop bar and restaurant for South Australia, offering an unforgettable dining experience from breakfast through to dinner.
Perched atop the SkyCity expansion, Sol Bar and Restaurant offers contemporary South Australian cuisine, with unrivalled views of the Adelaide Hills, River Torrens, Adelaide Oval and coastline. Locally sourced artisanal produce features prominently in the a la carte menu, complemented by an extensive wine and cocktail list.
Recruitment is underway for a range of new roles at SkyCity Adelaide. To learn more visit: https://www.skycitycareers.com/adelaide