Get ready Sydney. You only have four weeks to experience Australia’s best restaurant when Orana in Residence opens in Surry Hills this month.
Restaurant Orana chef and owner Jock Zonfrillo is swapping his Rundle St restaurant locale for the old Longrain site on Commonwealth St from 16 August to 15 September.
With an exclusive menu full of Indigenous foods and flavours curated for Sydney foodies, you will want to get in quick to secure a table for Orana in Residence.
Bistro Blackwood’s sibling restaurant Orana earned its stripes – and back-to-back Australian Restaurant of the Year awards – with a pioneering focus on Indigenous ingredients that is helping to shape modern Australia’s gastronomic identity.
That same ethos will be on show in Surry Hills when Orana in Residence opens this month.
Anyone who has dined at Restaurant Orana in Adelaide will be familiar with the menu structure. The 22-course menu features a combination of snacks, mains, desserts and petit four courses.
All dietaries are catered for including a bespoke vegetarian and vegan menu.
When he first arrived in Australia two decades ago Jock Zonfrillo spent months on country learning about the foods First Australians have used for more than 60,000 years.
Through the Orana Foundation, Jock works with elders and communities to give Indigenous culture a voice through inspired modern cuisine and sustainable enterprises based around food.
In turn the award-winning Rundle St restaurateur sources ingredients for Orana and Bistro Blackwood direct from Indigenous communities across the country.
“The fact is we are surrounded by Indigenous foods that require zero irrigation and are organically and naturally grown on country,” says Jock.
“For years the question has been why aren’t these foods more widely consumed. By eating at Orana in Residence, you’re part of the solution, part of the conversation, and part of the funding to continue to work this out”.
Most Indigenous communities have six or more seasons, marked by changes in the land and water, blooming of certain plants, and abundance of different animals.
To create in-season menu for Orana in Residence that captures the flavours abundant during the peak of each season, Jock and his team have worked with Australia’s original epicureans to source flavourful, healthy food traditionally provided by the land.
Part of Orana Foundation’s work is developing a catalogue of Indigenous ingredients, currently featuring more than 1,500 entries and growing.
“Diners can expect well over fifty Indigenous ingredients from the land, coast and waters of Australia,” says Jock.
“We’re talking seeds, fruits, nuts, trees, shoots, shellfish, honey, ants, seafood – all the flavours and textures that represent this beautiful country we live in”.
Orana in Residence will take patrons on a culinary trip across Australia one plate at a time by drawing on knowledge from the world’s oldest surviving culture.
Orana in Residence will serve dinner Tuesday to Sunday and lunch Thursday to Sunday.
Bookings are strongly encouraged for the chance to experience Australia’s best ingredients, prepared by the team behind Australia’s best restaurant.
Book a table now to secure your spot at this one-off gastronomical experience.