Image Credit: Duy Huynh
In 2026, chef Kane Pollard is reviving his acclaimed PLACE Dining experience, bringing his immersive, produce-driven philosophy back into the spotlight.
As an award-winning chef and food curator for Tasting Australia, Kane has an impressive résumé, years of experience, and a grounded ethos that cuts through the noise. If you’ve been lucky enough to dine at Topiary in Tea Tree Gully, then you’re no stranger to Kane’s award-winning approach to food: it’s transportive, meticulously crafted, and deeply connected to the land.
“Everything we create is based upon living the way our ancestors did 100 years ago. I grew up as part of a market gardening family up in the Adelaide Hills. I spent my school holidays picking rhubarb, weeding nettle, so I think the passion and the drive to explore flavours and scents, and picking up what’s going on around you, came fairly early on.”
That philosophy has long shaped his work, and in 2023, it led to the launch of PLACE, a uniquely intimate concept that brings long-table feasts for 20 to 30 people into the wild landscapes of South Australia. This roving restaurant has set up camp in places such as Kuitpo Forest and flower farms in 2023, producing outstanding, one-of-a-kind experiences. However, Kane explains that, despite its success, PLACE had to take a back seat for a little while.
“I’ve been relatively busy with Topiary and Tasting Australia, and Ondeen for a while there, so it didn’t really get the time it deserved. The second half of 2026, and 2027, for me will be really focusing on the PLACE Dining experiences and bringing that back to life,” he says.
“I’ve come up with a plan on how to execute it. The first couple were really successful, but probably not feasible to be able to continue in their current form. So I’ve been tinkering with the format… and I think we’ve come up with a really good plan.”
When you hear local ingredients, seasonal menus, and made-from-scratch cooking, you know you’re in for something special. Kane understands South Australia, and this revived experience channels that knowledge into a series of dishes that are as visually arresting as they are delicious. Glam was lucky enough to be invited to one of PLACE’s first events back in 2023, which you can read about here.
What truly sets Place apart is Kane’s deep understanding of the land and its produce. Attuned to the subtleties of the environment he works within, he crafts custom menus that mirror the landscape. Whether it’s a relaxed standing menu from $55 per head or a full sit-down feast from $90 per head, PLACE offers a way to elevate your event and reconnect with the earth beneath your feet.
Often described as “a dining experience that is never still,” every event and every dish is one of a kind. This is the sort of culinary experience where you’ll truly be able to taste the difference even a single season brings to the produce – and to your plate. However, this kind of culinary storytelling doesn’t happen by accident. It begins long before service, with produce pulled from the ground, carefully handled by growers, foragers, and artisans, then shaped by the PLACE team into something memorable.
Whilst PLACE is anticipated to be revived later this year, in the meantime, Kane will continue to do what he does best: serving up incredible dishes, innovating South Australia’s food scene, supporting local producers, and inspiring others to “contribute back to the earth that we’ve been taking from for so long.”
PLACE Dining
Where: South Australia’s most breathtaking locations
When: Coming soon…stay tuned!
For more info, click here.
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