Following his recent appointment as culinary director, renowned chef Jake Kellie has launched his first à la carte menu at Orleana, the refined dining space within Kingsford The Barossa. The new menu invites diners to explore the next chapter in the estate's culinary story, which heroes South Australia's best producers.

Located within Kingsford The Barossa's luxury lodge, Orleana overlooks 225 acres of native Australian landscape in one of the country's most celebrated wine regions. Open to both the public and staying guests, the restaurant features floor-to-ceiling windows and a modern, elegant interior. The new à la carte menu draws on produce from the estate's garden and trusted local suppliers, with dishes celebrating the best of South Australia's growers, farmers, and producers.

Culinary director Jake Kellie said: “At Orleana, our approach is deeply rooted in South Australia's seasonal ingredients, and our menu showcases the distinctive flavours of the Barossa. By celebrating the incredible produce on our doorstep and creating an immersive dining experience, we're able to share the story of this beautiful region. I'm proud of what we've created for our guests and excited to continue evolving our offer with new wedding menus, special offers for locals and so much more.”

The new menu showcases precision and creativity. Snacks and starters on offer include: local Barossa crudité with smoked eggplant and macadamia; zucchini flowers with Spencer Gulf prawn and sauce diavolo; and Two Gulfs crab with brown butter sauce and warmed brioche. Highlight mains include: Mayura Station wagyu rump cap with house-made mustard; roasted Lyndoch duck with caramelised orange and choux farcis; and Ferguson Rock lobster with shio koji beurre blanc and shellfish oil. Desserts include a chocolate macaron filled with pistachio ganache and pickled cumquats, and a comte cheese tart.

Recently awarded Three Glasses in Australia's Wine List of the Year Awards, Orleana's beverage program complements the boundary-pushing menu, featuring celebrated Barossa wines alongside wider Australian and international favourites. With a Mediterranean flair and a focus on perfect pairings, the wine list champions both historic vintages and new wave makers. Guests can explore wines from renowned estates including Seppeltsfield, Penfolds and Henschke, as well as the home of the world's oldest surviving Shiraz vineyard; Langmeil. The wines are stored in the estate's impressive underground cellar which comprises six distinct vaults, housing exceptional collections of Australia's finest labels alongside a curated selection of French Champagnes.

Alongside the wine list sits a range of seasonal and local cocktails including the lemon myrtle fizz with Kangaroo Island Gin, lemon myrtle syrup and soda, and the Barossa punch with Seppeltsfield Road Shiraz Gin, cherry and grapefruit.

General manager Martin Hamilton said: “This menu showcases Jake's technical expertise and creativity, grounded in a deep respect for the region's finest offerings. We're excited for what's ahead in 2026, with the team already preparing a raft of special events across the estate, which we look forward to sharing with both locals and visitors to South Australia.”

Jake Kellie's new à la carte menu is now available at Orleana, which is open for lunch Saturday to Sunday (12–3pm), and dinner Wednesday to Sunday (6–9pm). Bookings can be made via the below website.

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Orleana, Kingsford The Barossa

68 Kingsford Road, Kingsford SA 5118

kingsfordbarossa.com.au

@orleanarestaurant

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About Jake Kellie (culinary director, Orleana)

Jake Kellie is the culinary director at Orleana, Kingsford The Barossa. He uncovered his passion for cooking at the age of 16, while working in a small restaurant on the NSW Central Coast. Kellie then went on to study commercial cooking at TAFE Hunter and Central Coast before a move overseas that cemented his trajectory.

Between 2017 and 2019, Kellie honed his craft as head chef of Burnt Ends (Singapore) alongside chef/owner David Pynt. During his time at the helm, Kellie saw the modern Australian barbecue restaurant rise to #53 on the San Pellegrino World's 50 Best Restaurants List and received its first Michelin star. Prior to his part in propelling Burnt Ends to new heights, Jake was the recipient of the San Pellegrino World Young Chef of the Year Award for Southeast Asia, going on to place 2nd in the world in Milan (2018) with his signature dish; Aged Pigeon. His extensive resume includes time with global culinary heavyweights including Heston Blumenthal (The Fat Duck, United Kingdom), Brett Graham (The Ledbury, Notting Hill), Scott Pickett (Estelle, Melbourne) and Matt Moran (Aria, Sydney).

Kellie founded arkhé in 2021, Adelaide's first fully open-flame restaurant. As co-owner and executive chef, he brings his bold approach to flavour, fire, and technique, working closely with South Australian producers to create dishes that are both innovative and approachable.

In 2025, Kellie was appointed culinary director of Orleana, the signature restaurant at Kingsford The Barossa. Here, he aims to continue to craft dishes highlighting the region's seasonal ingredients and producers, and introduce creative experiences that go beyond the plate.

About Kingsford The Barossa

Located just 45 minutes from Adelaide, Kingsford The Barossa is a premier luxury retreat set on 225 acres of stunning Barossa Valley landscape along the banks of the Para River. The property offers sophisticated accommodation across 13 individually designed suites, exceptional dining, and bespoke experiences that celebrate the region's heritage and natural beauty. Each suite features bespoke décor and artworks sourced from local artisans, reflecting the grandeur and character of Kingsford. Orleana, the property's restaurant, offers a sophisticated yet approachable dining experience, showcasing seasonal South Australian ingredients through carefully crafted dishes from the à la carte menu.

For further information please visit: kingsfordbarossa.com.au

About Salter Brothers Hospitality

Salter Brothers Hospitality (SBH) is a leading Australian luxury hospitality company, committed to creating

exceptional experiences for discerning travellers. SBH proudly operates a portfolio of exceptional, luxury hospitality brands across Queensland, New South Wales and South Australia including the renowned Spicers Retreats, Bannisters Group and new hotel brand, Ardour Hotels & Estates (launching 2026). The portfolio comprises 19 exceptional luxury retreats, hotels and lodges and 29 exquisite restaurants and bars.

The company embraces its vision of “Tend to Grow”, nurturing both people and business objectives, and delivering exceptional value to its investors and partners.