The Barossa Valley has long been celebrated for its fine wines and warm hospitality, but a new culinary chapter is unfolding within its storied landscape. At Kingsford The Barossa, Chef Jake Kellie - freshly appointed culinary director - has unveiled his first à la carte menu at Orleana, a refined dining space that sits gracefully amid 225 acres of native Australian beauty.
This menu is not just a debut; it’s a statement of intent - a heartfelt ode to South Australia’s producers, landscapes and the ingredients that define its soul.
A Dining Room Framed by the Land
Step inside Orleana and the outside world follows you in. Floor-to-ceiling windows open to rolling Barossa hills, the play of light across gum trees and vineyard rows giving the dining room a living, breathing backdrop. The interiors are modern and elegant, yet grounded - mirroring Jake’s food philosophy: beauty born of restraint, refinement rooted in nature.
Guests - both lodge visitors and locals alike - are invited into an immersive experience where the land itself becomes part of every course.
The Language of South Australian Produce
Jake’s new menu reads like a love letter to South Australian growers and artisans. "Our approach is deeply rooted in the region’s seasonal ingredients,” he explains. "Every dish tells a story about where we are.”
The snacks and starters set the tone for what’s to come: Barossa crudité with smoked eggplant and macadamia - a delicate interplay of smoke, crunch and creaminess - alongside zucchini flowers filled with Spencer Gulf prawn and sauce diavolo, which balance sweetness and heat with precision. The Two Gulfs crab with brown butter sauce and warmed brioche is a silky, indulgent nod to coastal abundance.
For mains, technique and terroir meet on the plate. The Mayura Station Wagyu rump cap is rich with umami, lifted by housemade mustard that cuts through the depth of the beef. The roasted Lyndoch duck with caramelised orange and choux farcis is pure poetry - sweet, savoury and utterly Barossan.
Meanwhile, the Ferguson rock lobster with shio koji beurre blanc and shellfish oil captures the ocean’s quiet luxury, each bite carrying the whisper of salt and citrus.
Desserts lean towards artistry rather than excess: a chocolate macaron filled with pistachio ganache and pickled cumquats sings with contrast, while a comté cheese tart finishes the meal on an elegant, savoury note.
A Symphony of Wine and Craft
Matching this boundary-pushing menu is an award-winning beverage program, recently recognised with Three Glasses in Australia’s Wine List of the Year Awards. With a Mediterranean flair, the list pays homage to both heritage labels and modern winemakers, spotlighting the likes of Seppeltsfield, Penfolds, Henschke and Langmeil - the home of the world’s oldest surviving Shiraz vineyard.
Guests can explore wines from the estate’s underground cellar - six stone vaults lined with historic vintages and French Champagnes - or sip on cocktails that reinterpret local botanicals: a lemon myrtle fizz with Kangaroo Island gin, or the vibrant Barossa punch with Seppeltsfield Road Shiraz gin.
A Promise of What’s to Come
General Manager, Martin Hamilton describes the launch as the beginning of something remarkable: "This menu showcases Jake’s technical expertise and creativity, grounded in a deep respect for the region’s finest offerings.”
Indeed, Orleana feels like a place on the cusp of greatness - a stage where South Australia’s produce takes the spotlight, its flavours guided by a Chef who cooks not just with precision, but with reverence.
