PRAWN-STUFFED roti is cosied up alongside a mortadella sandwich. Fire-pit roasted chicken in jerk spices can be followed by tarte tatin that’s “ooh la la”.
Hints of native and foraged ingredients (such as in that jerk seasoning) can still be found at Blackwood but the influence of what is happening upstairs at Orana is more pragmatic this time around.
Deliciousness is now the priority and it doesn’t matter where in the world owner/chef Jock Zonfrillo has stumbled upon it.
The Italian side of his Italian/Scottish heritage seems to be calling loudly at the moment, not only in the mortadella sandwiches which his nonna made when he was growing up, but also in the excellent vitello tonnato, the risotto and pasta dishes that are regularly part of the mix (start with an on-point negroni to put you in the mood).
Order the Kangaroo Island scallops if they are on, perhaps with an essence of their skirts.
Red meats and a vegetable dish of substance are usually cooked on the fire pit and good to share.
Wait staff are all at the top of their game, their skills sharpened no doubt from splitting their time between upstairs and down.
Prices are reasonable too, considering the quality of the package, and there is even a $10 kids’ menu.
Nothing is too cerebral, fussy or overblown. It’s a true bistro experience, based in Adelaide, but inspired by the world.
Original article: The Advertiser