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Restaurant Orana has been driven by creativity and discovery, of perfection, listening and learning. At the centre of this has been a team of people who loved hospitality and were knitted together through their genuine passion for Indigenous food and respecting the communities who shared their knowledge with us.
In our seven years, Restaurant Orana has moved through moments of despair, perseverance, and celebration. We got a lot wrong but we also got a lot right. We achieved more than ever thought possible and feel privileged to have scored a few accolades along the way.
Jan 25, 2020 Casino Buffet, Adelaide: See 72 unbiased reviews of Casino Buffet, rated 3.5 of 5 on Tripadvisor and ranked #838 of 1,792 restaurants in Adelaide. Further cementing Adelaide's place as one of the world's great food destinations, signature restaurants Sean's Kitchen and Madame Hanoi will be joined by three new specialty restaurants. The rooftop bar will also offer unprecedented views of Adelaide. Nov 19, 2014 All reviews duck fat chips steak king crab mac cheese oysters kingfish gnocchi salad bread adelaide casino festival theatre cooked to perfection extensive wine list side dishes open kitchen an entree food and wine. Dining at Restaurant Orana is a journey through at least forty seasonal Indigenous ingredients that Chef Jock Zonfrillo has curated into our 16-course Tasting Menu of snacks, mains, dessert and petit fours. Our produce is sourced directly from communities who wild harvest the land, coast and waters of Australia.
Like all of my hospo mates around the world, COVID closed our doors. For us, with our lease ending in a couple of months and the current restrictions meaning we can’t break even, our closure has become permanent. As we packed up our little restaurant back in March, with ex-staff coming in to help out the team, we had no idea how long this thing would last for, none of us thought it would mean the end.
With the uncertainty of tourism and hospitality it’s not the right time for Orana 2.0 so the plans we had started discussing have been put on ice.
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My journey doesn’t stop here – I’ll continue trying to make a difference through food projects outside of the restaurant. And while these may be uncertain times they need to be a time of understanding, tolerance, and positivity for our industry and I’ll do whatever I can to help.
– Jock Zonfrillo
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