It’s finally here. A restaurant informed wholly by it’s sense of place, nestled looking across one of the most beautiful views in the Adelaide Hills.
We’re talking about Hardy’s Verandah Restaurant, the anticipated addition to Mount Lofty House, A brand new, state-of-the-art kitchen is just the tip of the changes in the multi-million dollar redevelopment. The dining and lounge experience won’t jar with some kind of modern/heritage combination, but rather aims to build upon the already outstanding features of the building, such as the internal timber features, flooring, high ceilings and, naturally, the views. No changes will be made to the externals of the building, with the minor exception of the upstairs balcony which is to be completely glassed in to extend the Restaurant’s dining facilities. But of course, a beautiful building alone does not make a a restaurant the best, irrespective of the location. Which is where Mount Lofty House have scored a real recruiting coup, with Executive Chef, Girard Ramsay, set to be joined by Wayne Brown, a hatted chef with experience working alongside the likes of Tetsuya Wakuda of Singapore’s Michelin Star destination Waku Ghin, Peter Gilmor’s Quay in Sydney and Sake in Melbourne, Brisbane and Sydney.
The team has been working meticulously on every detail to transform the glory of the historic Mount Lofty House into a high end immaculately finished destination. The historically sensitive work undertaken on the 165-year-old estate will capture an atmosphere that will take you out of Adelaide. Situated just 15 minutes outside of the main CBD the restaurant will open its doors and welcome its first customers officially Mid-November.
Chef Wayne Brown
Chef Wayne Brown has set about capturing the true essence of good food; simple and fresh. His menu will be defined by locally sourced produce, changing seasonally, and the finest internationally sourced ingredients. The restaurant’s ‘Valley-To-Verandah’ ethos is made obvious in the detail, like the unique fire pit consisting of a mixture of charcoals that add a new variety and depth to Brown’s unique flavours. Charcoal Ox Tongue with Apple Ginger and Sesame Soy, precisely cooked as to melt on the palate. Other offerings will include Suckling Pig, Fossilised Apple, Sun Choke, Fresh Line Caught Barramundi, Scallops, Society Garlic Shoots, White Onion and Fennel, as well as effortlessly light Gnocchi with Green Pea and Heirloom. Divine and undeniably delectable.
The dessert menu is equally masterful, carrying on from the mains with a similar ethos of simplicity and honestly. Crafted to perfectly hit the spot as all good sweets should be, expect Apple Tart Souffle, Salted Caramel, Brandy Ice Cream, Wild Strawberries, White Chocolate, Milk Block and Citrus delights…
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