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Jock Zonfrillo’s all-consuming quest for an Australian cuisine

September 15th, 2016

Jock Zonfrillo looks as though he shouldn’t know how to cook. Even in his whites and apron, even hailing guests at the restaurant door, even reciting for you the facts of a given dish; his tattoos, his unruly hair, his gift for profanity suggest a punkish hipster, not the chef-owner of a fine-dining establishment in central Adelaide.

And not – especially not – the leader of a culinary expedition whose modest objective is the realisation of a wholly new cuisine.