285 Rundle Street, Adelaide SA
08 8227 0344
When it comes to celebrating Australian bush tucker, leave it to Scottish born Chef, Jock Zonfrillo to lead the way. From his first award-winning venture, Restaurant Orana to his latest venture, Bistro Blackwood, Jock has been hard at work ushering in the next phase of Australian cuisine.
You’ll find Bistro Blackwood underneath it’s fine dining sibling, Orana, which was recently named Restaurant of the Year by Australian Gourmet Traveller. However, there are a few notable differences between the two.
“We are giving the classic bistro an Australian accent,” says Jock. “It embraces indigenous Australian ingredients. The menu shares Orana’s DNA but at an approachable, everyday price.”
In true Aussie style, Bistro Blackwood’s menu submits to nature’s bounty. As such, dishes that emerge from the open-style kitchen will be constantly changing according to the season, the freshest ingredients and foraged produce. The menu plays on bistro classics, from Goolwa pippies dressed with beach succulents and crème fraiche to Peppered Rib Eye steak served with mushrooms and pressed tomatoes, and a roasted pork belly basted in kombucha broth. To finish, a lamington ice cream with red fruits and chocolates is just the ticket for a true-blue native Australian dining experience.
To drink, you’ll find that the wines on offer have not only been chosen for their flavour and body that make a beautiful pairing with the bistro-style food, but also for how they have been crafted with minimal intervention. The carefully curated list features a handful of mostly Australian wines. Those wishing for something in particular can opt for a bottle from Orana’s extensive wine list curated by sommelier Brent Mayeaux. Among those 400 bottles, there should just about be something for everyone.
Bistro Blackwood is the product of the hard work of the Restaurant Orana team, combining Orana’s fine dining techniques with Bistro Blackwood’s more casual style of dining. As such, Jock and his team can develop an atmosphere of experimentation at Bistro Blackwood that furthers on the innovative work that goes on upstairs at Orana.
Committed to not only solidifying the place of Australian cuisine on the world stage, but promoting the relationship between indigenous tradition with food and how it is currently used through his work with the Orana Foundation, Jock Zonfrillo is well on his way to putting Australia on the culinary map for years to come. And if the acclaim of Restaurant Orana is anything to go by, we can leave it to Jock to ensure that each and every guest that is seated at Bistro Blackwood will leave astounded.