An Australian fine dining restaurant works exclusively with local ingredients
Its 16-course tasting menu is based solely on local ingredients such as crocodile tongue, kangaroo, emu, and wallaby, spread across a three-story building.
The restaurant offers a 16-course tasting menu based exclusively on native Australian ingredients. Specialties include crocodile tongue, kangaroo, emu, and wallaby. The dishes are served in different areas of a three-story building, and the smoothie is consumed in an emu eggshell.
One of the most unique dishes is Crocodile Tears: crocodile tongue slowly confit, grilled, and served on a real crocodile skull. According to the chef, the final version required almost thirty attempts before achieving the desired flavor and texture.
Justin James, formerly known for the Botanic restaurant, is opting this time for a less formal and more relaxed experience. The dishes arrive in pieces made from bunya nuts, on kangaroo skin, or even in emu eggs, and each comes with a brief guide on how to eat it.
The menu costs 495 Australian dollars, excluding drinks, making it one of the most expensive dining experiences in South Australia. But the chef's aim goes beyond the price: to create a restaurant that showcases the future of modern Australian cuisine, using exclusively Australian-sourced ingredients.