Minimum 8 people

4 courses from

Clare Falzon, former executive chef of Hentley Farm Restaurant, holds a strong emphasis on the importance of quality produce and food experiences. Making the move from the east coast to the Barossa Valley in 2018 to seek a closer connection with the land and those who grow and raise our food, they proudly bring their experiences and skills learnt from overseas and interstate to South Australian produce. Clare's distinctive cooking style thoughtfully highlights the regions quality and care for ingredients with creativity and respect.

Contact us directly for a bespoke seasonal menu