For an experience that showcases the best produce South Australia has to offer, it’s hard to go past the Farm Shed. The restaurant and bar exclusively stocks South Australian products, meaning nothing you sample, bite, sip or slurp has travelled very far.
The property is split into two elements: The Pantry and The Tasting Room. Set at the rear of the estate, The Pantry was the first venture for owners Gerri Milham and Steve O’Connor, who saw the need for a high-quality restaurant in the Adelaide Hills that focussed only on fresh South Australian produce and was matched by a boutique wine list. The Tasting Room was an extension of this, representing their desire to demonstrate the quality of South Australian wines and craft beers.
Upon walking down the beautiful driveway, begin your day at the Tasting Room, which occupies a heritage-listed building that was once home to the first Lutheran school in Australia. The stone walls, high ceilings and rustic charm will have you feeling right at home as you settle in for a few glasses from the bespoke wine list.
The drops are exclusively from South Australia, with showings from Adelaide Hills and the Barossa Valley. Start with a Kersbrook Hill Single Vintage Cuvee before trying the Coobara ‘Black-Chinned Honeyeater’ Riesling. If red takes your fancy, the Three Dark Horses Shiraz Grenache Touriga blend is ready and waiting.
Beer buffs will appreciate the range of brews on offer: the Tasting Room has one of the largest selections of South Australian craft beers in the country, meaning you won’t be running out of drink options anytime soon. Take your pick from one of the 50 on offer, including the Clare Valley Brewing Bulls Eye APA or Barossa Valley Brewing Double IPA, which features more than ten times the hops than your average beer.
If beer and wine don’t tickle your tastebuds, don’t despair: the bar also features an ever-increasing list of distilled spirits produced in the state.
If you just can’t decide, take a seat at the bar and have a chat to the staff – they’ll be able to point you in the right direction, and will even let you sample a few before making a final decision. There’s also a mini degustation on offer, where an expert team member will lead you through a range of wines and match them to delicious local cheese and produce.
Whatever you’re drinking, don’t forget to order a few tapas plates or regional tasting platters to kick-start your appetite. That said, you’ll want to save room for the main meal, courtesy of the Pantry.
Head to the rear of the property to find the restaurant inside a turn-of-the- century shearing shed. The warm and inviting space places an emphasis on natural materials, with exposed beams, wooden floors and rustic timber walls.
Brad Perrot is the Head Chef, bringing with him 15 years experience working in and around the Adelaide Hills. Having originally trained at the internationally acclaimed Regency TAFE, he went on to work at several highly acclaimed restaurants before joining the Pantry team. His hard work was also recognised as a Chef of the Year finalist in 2015.
As with the Tasting Room, South Australian produce sits front and centre in the restaurant’s ethos.