Chef Clare Falzon and the restaurant team are inspired by their relationship with the farmers and are committed to respecting the high quality of produce they have the privilege of working with by delivering dishes that allow the subtle flavours in every ingredient and their own personalities & talents shine through.
Thursday, Friday, Saturday & Sunday.
Should you have any dietary requirements, please note them on your booking and our team will create dishes appropriate to your specific requirements.
Hentley Farm offers a unique setting of rustic charm, complimented by a world-class experience for any special day. To discuss your event envisions, please contact our reservations team directly on firstname.lastname@example.org
We are proud to be a member of the prestigious Relais et Chateaux Association, one of only three in Australia, whose members are ‘united in their passion for hospitality, commitment to quality and an aspiration to deliver an ever higher level of service’.
Since opening in May 2012, we are delighted to have been awarded:
Awarded three Chef Hats in the Australian Good Food Guide 2021.
Awarded two Hats in the National Edition Goodfood Guide 2020, 2019 & 2018.
South Australia’s Restaurant of the Year in the 2016 & 2013 Advertiser Food Awards.
Awarded four forks in The Advertiser Food Guide 2013 – 2018.
Best Regional Restaurant in the 2013 – 2016 Advertiser Food Awards.
Moving to the Barossa to join the Hentley Farm team in 2018 as Sous Chef, earning the Head Chef role in 2020 and now Executive Chef, we are very privileged to have Clare Falzon at Hentley Farm. Her care for our guests, the ingredients in every dish, and her team shines through. Sparked by her European heritage, Clare was inspired by travelling and working in kitchens in Europe, the UK, and Australia, where she saw first-hand the influence food has on individuals and culture.
‘My passion for a sense of community built from a shared love of food drew me to the Barossa, where the opportunity to connect with farmers, and the natural produce in the region, is a daily occurrence.’
The experience of working with so many excellent Chefs has enabled Clare with the knowledge and techniques to develop a kitchen team that treats the produce used for the ingredients in each dish with the utmost respect. Having the opportunity to forage for, grow their own, and interact with the farmer who delivers the produce, inspires the kitchen team to deliver dishes that allow them to shine.