Kellie's first à la carte menu invites diners to explore the next chapter in the estate’s story with Kellie showcasing some of South Australia’s best growers, farmers and producers.
Open to both the public and residents, the restaurant features floor-to-ceiling windows and a modern, elegant interior.
Open to both the public and residents, the restaurant features floor-to-ceiling windows and a modern, elegant interior.
“At Orleana, our approach is deeply rooted in South Australia’s seasonal ingredients, and our menu showcases the distinctive flavours of the Barossa," Kellie says.
"By celebrating the incredible produce on our doorstep and creating an immersive dining experience, we’re able to share the story of this beautiful region.
"I’m proud of what we’ve created for our guests and excited to continue evolving our offer with new wedding menus, special offers for locals and so much more."
The chef honed his craft at Burnt Ends in Singapore before founding arkhé in Adelaide in 2021.
Think starters offerings like Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; and Two Gulfs crab with brown butter sauce and warmed brioche.
Think starters offerings like Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; and Two Gulfs crab with brown butter sauce and warmed brioche.
Highlight mains include Mayura Station Wagyu rump cap with house-made mustard; roasted Lyndoch duck with caramelised orange and choux farcis; and Ferguson Rock lobster with shio koji beurre blanc and shellfish oil.
Desserts, meanwhile, include a chocolate macaron filled with pistachio ganache and pickled cumquats, and a Comté cheese tart (although the Jura is not exactly local).
Orleana’s beverage program features Barossa wines alongside wider Australian and international favourites. So names including Seppeltsfield, Penfolds, Henschke and Langmeil.
“This menu showcases Jake’s technical expertise and creativity, grounded in a deep respect for the region’s finest offerings," says General manager Martin Hamilton said:
" We’re excited for what’s ahead in 2026, with the team already preparing a raft of special events across the estate, which we look forward to sharing with both locals and visitors to South Australia.
Orleana is open for lunch Saturday to Sunday and dinner Wednesday to Sunday.
Desserts, meanwhile, include a chocolate macaron filled with pistachio ganache and pickled cumquats, and a Comté cheese tart (although the Jura is not exactly local).
Orleana’s beverage program features Barossa wines alongside wider Australian and international favourites. So names including Seppeltsfield, Penfolds, Henschke and Langmeil.
“This menu showcases Jake’s technical expertise and creativity, grounded in a deep respect for the region’s finest offerings," says General manager Martin Hamilton said:
" We’re excited for what’s ahead in 2026, with the team already preparing a raft of special events across the estate, which we look forward to sharing with both locals and visitors to South Australia.
Orleana is open for lunch Saturday to Sunday and dinner Wednesday to Sunday.
If Kingsford Homestead looks familiar, it was known as Drover’s Run over eight seasons of popular Australian TV series McLeod’s Daughters.
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