Seed Winehouse & Kitchen

“Being an isolated country restaurant, we can’t just make a phone call and get a bunch of parsley delivered – so many of our fruit and vegetables are grown locally by small backyard farmers. Imperfections often translate to better flavour.”

Smoked and pickled beets with red love apple and horseradish; Woodgrilled, pine-cured kingfish with preserved pine mushroom, burnt cream, and brassicas; and Beef short rib, slow-cooked fifty-six hours with heirloom carrots, ginger, and black garlic.

Located in a beautifully restored former historic chaff mill, owner/ chef Guy Parkinson takes local and seasonal seriously. That means a menu of mushrooms from Little Bunyip Farm, herbs and leaves from Penwortham Farm, and true free-range saltbush lambs from the Remarkable Meat Co. He’s also encouraging biodynamic dairy producers to hold onto their old pasture-fed cows (sadly known as choppers), feeding them grain for up to sixty days before processing and dry-aging the meat for thirty days. “Early signs are positive, ” he says of this initiative that gives both cows and farmers a fairer go.

The end result of these endeavours means Seed Winehouse & Kitchen reflects the best in contemporary regional dining, liberally matched by the region’s superb wines and delivered by co-owner Candice Leighton, with oldschool/ new-school country hospitality.

“Part restaurant, part gin-lounge and wine bar, Seed has put this sleepy wine town on the gastronomic map.” –Paul Wood, The Adelaide Review