Ondeen, the newly rebranded and redefined culinary destination in the Adelaide Hills, formerly known as Maximilian’s, officially opened its doors this March. This fresh reinvention into a premium tasting destination involved the creative inputs of renowned chef Kane Pollard and artisan distiller Full Circle Spirits. Positioned in an idyllic setting surrounded by vineyards only 20 minutes up the freeway, Ondeen offers panoramic countryside views. It’s also the perfect spot for casual drinks and nibbles by one of their many open fireplaces.
The heritage-listed homestead, dating back to 1851, sets the stage for a dining and sensory experience that embodies the heart of the Adelaide Hills. The design integrates the old-world charm of the property with contemporary elegance, providing a series of unique dining spaces. These include the cosy Autumn Room and the luminous Sun Room, as well as a newly renovated arts space, each offering a distinct atmosphere.
As part of its new venture, Ondeen has announced the introduction of a weekly dinner service every Friday night. This service began in July and features a winter menu that varies with the seasons, utilizing fresh, locally-sourced ingredients. According to the menu crafted by Culinary Director Kane Pollard, the offerings adhere to a locavore philosophy, celebrating regional produce with both à la carte and set menu options. The drinks menu adds to the allure, spotlighting an array of highly awarded and seldom-found wines from the Adelaide Hills.
The heritage-listed homestead, dating back to 1851, sets the stage for a dining and sensory experience that embodies the heart of the Adelaide Hills. The design integrates the old-world charm of the property with contemporary elegance, providing a series of unique dining spaces. These include the cosy Autumn Room and the luminous Sun Room, as well as a newly renovated arts space, each offering a distinct atmosphere.
As part of its new venture, Ondeen has announced the introduction of a weekly dinner service every Friday night. This service began in July and features a winter menu that varies with the seasons, utilising fresh, locally-sourced ingredients. According to the menu crafted by Culinary Director Kane Pollard, the offerings adhere to a locavore philosophy, celebrating regional produce with both à la carte and set menu options. The drinks menu adds to the allure, spotlighting an array of highly awarded and seldom-found wines from the Adelaide Hills.
Looking ahead from August, Ondeen is slated to welcome a broader range of experiences and events. From this weekend until Sept 3rd, Ondeen will feature the beautiful artworks of SALA Awards finalist Eleanor Alice and internationally renowned glass artist Giles Bettison. The venue will cater for different formats, from intimate boardroom gatherings for twelve guests to large celebrations in the newly refurbished events pavilion capable of seating up to 130 people. The food selections for these events will range from shared tasting plates to detailed multi-course meals, all representative of Ondeen’s high standards.
At the forefront of the immersive experiences offered, visitors can engage in tasting sessions and masterclasses with local artisans and makers on-site. These sessions are designed to educate guests on the craftsmanship and process, and the intricate flavours and aromas of the spirits, wines, and food sourced or produced in the Adelaide Hills.
Chef Kane Pollard also highlighted the sustainable practices at Ondeen, noting the use of local botanicals and hyper-seasonal produce in both their culinary and distilling endeavours. He mentioned the innovative use of heritage pine needles and the recycling of spent grain from whisky production into bakery flour.
Deborah Kingsbury, Managing Director and Co-Founder of Ondeen, shared her optimism about the future of the establishment as a unique destination that will be distinctly of its place; celebrating provenance, sustainability, community and fresh local produce.
She describes Ondeen as an evolving entity that strives to be a flagship for local artisans and a legacy of sustainable, experiential tourism in South Australia. She also expressed the venue’s ambition to foster a deeper appreciation for the journey from farm to table through its foundation of immersive experiences that unite craft, heritage, innovation and learning.
Ondeen is located a brief drive from both Hahndorf and Adelaide city, making it an accessible escape for both locals and tourists. This venture promises to be a cornerstone in South Australia’s culinary and tourism sectors.
WHAT: Dinner at Ondeen, now available to book
WHEN: Weds to Sun 12pm to 6pm and Fridays until 9pm, offering some of the best local wines, cocktails and produce
MENU: The menu changes with the seasons as they follow what is currently in season. Currently Ondeen is showcasing their winter menu.
WHERE: 15 Onkaparinga Valley Rd, Verdun SA 5245
For more details or to book a dining experience, you can visit the Ondeen website here: https://www.ondeen.com.au/
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