In 2014 the opening of Orana had pundits asking: is this the country’s most Australian restaurant?
With a menu focusing on hyper local ingredients and unusual flavours such as bunya nut, lilly pilly, ruby saltbush berries, wattle seed, Moreton Bay Fig shoots, black ants and bush honey, Orana does its best to be. What’s more unusual than the ingredients – many of which are foraged locally – is that it took a Scot to encourage local diners to see the bounty under their noses. Chef Jock Zonfrillo is obsessed with ingredients, country and culture. At Orana this all comes together in a meal that feels like both an adventure and a privilege to experience.