The Olfactory Inn

“We’re convinced that the provenance of the food is playing a major role in how people choose to eat in a restaurant setting. We work with local producers within an approximate fifty-kilometre​ radius to create dynamic, delicious dishes on regularly changing menus. Food miles down, food nutrition up, feedback channels clearer and healthier than ever – as they should be. What a joy it is bringing this to a dining customer four days a week at the Inn.”

Coorong crumble: pan-fried Coorong carp with lemongrass, kaffir lime, chilli, fried shallot, peanuts, and toasted rice; Coorong mulloway and Goolwa cockle escabeche with saffron; and Nomad chicken “carpet bag” with Goolwa cockles.

Set in an old stone cottage in a sleepy country town, this is the sort of warm and friendly place you could stumble on by mistake and never want to leave. It’s that magical combo of make-yourself-at-home hospitality from Lauren Alexander – right down to your bill being written by hand on the back of an old menu – and unpretentious but intriguing cooking with an East-West influence from Simon Burr. Go out of your way to have the Coorong “carp larp”, a clever way of rebooting a much-maligned fish.

“Its impressive from go to whoa, right down to the house-roasted coffee. Its a whole world, and just 45 minutes from Adelaide. Get outta town.”

–John Lethlean, The Australian