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A refined Barossa dining destination has been recognised for its contemporary take on South Australian produce, with Orleana taking home the ‘Contemporary Australian Restaurant – Formal’ at the Restaurant & Catering Awards for Excellence.
Located at Kingsford The Barossa, Orleana has been carving out its own identity since opening, with Culinary Director Jake Kellie steering the restaurant’s produce-led approach.
For Jake and the team, the award is about more than what happens in the kitchen.
“It means a lot,” he says. “It’s really a recognition of the whole team and the work they put in every day. It also recognises the amazing producers we get to work with across the Barossa and South Australia. We’re incredibly proud of what we’re building at Orleana, so to have that recognised is pretty special.”
Set on the Kingsford property, Orleana is framed by 225 acres of native Australian landscape, with floor-to-ceiling windows giving diners a front-row view of the surrounding farmland. That connection to place is central to the restaurant’s approach.
“For me, it’s the connection to where we are,” shared Jake. “You’re sitting in the middle of the Barossa, close to incredible farmland, vineyards and producers. We try to bring all of that into the restaurant through the food, wine and hospitality. It’s refined, but we never want it to feel stuffy or overcomplicated.”
The menu follows the same philosophy, with the kitchen starting with what is growing, what is in season and what local producers are bringing to the table. Orleana works closely with farmers, growers and artisans across South Australia, while also drawing on produce from its estate garden.
“The cooking is contemporary Australian, but ultimately it’s about respecting great ingredients and not doing too much to them,” said Jake.
One dish that captures the approach is the Edwards duck, which is roasted and served with quince mustard, cime di rapa and the braised leg.
“We roast the duck and serve it with quince mustard, cime di rapa and the braised leg. It starts with an exceptional South Australian product, and from there it’s about good technique, balance and getting as much flavour out of the ingredient as possible.
“That really sums up how we like to cook at Orleana.”
For Jake, the restaurant has also undergone something of an evolution since opening, with the team becoming more and more confident about what it wants Orleana to represent.
“I think Orleana has really started to find its identity,” he said. “We’ve become much clearer about what we want the restaurant to represent and how we want people to experience the Barossa through the food.”
That identity is not just about the food, either. The dining experience is designed to be refined but relaxed, with the team bringing food and wine together while sharing the stories of the producers and the region behind them.
“We want people to come in, settle in and enjoy themselves. There’s obviously a lot of work and technique behind the food, but the experience itself should feel generous and approachable.”
With its expansive views, seasonal menu and focus on South Australian produce, Orleana offers diners a chance to experience the Barossa without simply passing through another cellar door.
“Because you get to experience so much of what makes the Barossa special in one place. Great South Australian produce, incredible wine, beautiful hospitality and the landscape all around you. You can come for lunch or dinner, slow down for a few hours and really experience the region.”
Orleana is open for dinner from Wednesday to Sunday, from 6pm to 9pm, and lunch Saturday and Sunday from 12pm to 3pm.
Orleana
Where: 68 Kingsford Rd, Kingsford SA 5118
For more information, click here.
