After several years tending to their 30-acre farm in the Adelaide Hills, partners Alex Smith and Rik Fisher found what would become their spacious, farm-to-table eatery down the road in the old Norwood Squash Centre.

The pair designed the interior and renovated the space themselves, with some help from family. Fisher’s love for vintage light fittings led to him sourcing reclaimed industrial lights from a ship in Germany and a 60-year-old shatterproof number from a bomb shelter in the Czech Republic. Upstairs from the main dining area, an on-site bakery turns out sourdough, danishes, croissants and other pastries – all made from South Australian ingredients.

Head chef James Brinklow (ex-The Lane) is behind the seasonal menu, which encapsulates farm-to-table dining in its most pure and direct form. And when produce from the farm can’t be used, the kitchen showcases suppliers from the Hills and across the state.

For breakfast, you might order eggs Benedict with a house-made sourdough crumpet, vermouth hollandaise and kale; baked eggs with roasted peppers and chickpeas; or XO mushrooms with kale, fried egg, goat curd, fermented cabbage and wild rice. Later on, it might be ricotta dumplings; charcoal market fish with curry butter, pipis and wilted greens; and woodfired chicken with a caper, pine nut and currant dressing.

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Updated: March 1st, 2022

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