“Give back more than you take.”
Jock Zonfrillo champions native Australian ingredients at this fine-dining restaurant in Adelaide, Australia. Having spent decades travelling into indigenous communities, meeting and learning from elders, he translates their sophisticated gathering and cooking techniques into Restaurant Orana's menu. As such, a meal at Restaurant Orana opens the mind — it is educational, it is delicious, it is creative; it respects indigenous ingredients, culture and methods. But that is not all. Following the indigenous credo “give back more than you take”, Jock has also established the Orana Foundation, a non-for-profit organisation that aims to preserve the traditional food culture of the First Australians.
Seasonal Tasting Menu 240-410 AUD
terminology: t. = tax, s.n.i. = service not included, s.i. = service included
lunch from Monday to Thursday, Monday evening, Sunday evening.
From December 23th to 26th, December 25th, January 1st.
Since it opened in 2013, Restaurant Orana has garnered a string of awards and boasts three hats in The Good Food Guide. Its menu offers a kaleidoscope of Indigenous ingredients, all supplied directly, at a fair price, from the communities that harvest them.
.But for the chef, Jock Zonfrillo, Restaurant Orana is the journey, not the destination. Zonfrillo’s wider vision—preserving culinary heritage and sustainable development—is now coming to fruition through The Orana Foundation, which since its founding in 2016, has developed a database on the nutritional properties and uses of over 1,500 native ingredients.
The Orana Foundation is also putting in place community packing sheds, like the one installed in Nyul Nyul country in the Kimberley. Fitted with solar and hydro panels that generate power and ample clean water from the air’s moisture, the design revolutionizes the way communities harvest and process food—providing them with more revenue and opportunities.