Summertown Aristologist

“We are conscious of the things that we as people, and as a hospitality business, consume. Our menu is focused on vegetables with one or two seafood dishes and one animal protein (chicken, pork or beef). Our wines come from organic fruit and use minimal sulphur, preferably none. We focus on growing our own produce with a goal of one day being self-sufficient, and open only three days a week to help create a work life balance – a constant work in progress to discover how we can change the industry standard.“

Bread with kefir cultured butter and preservative free charcuterie; Cabbage with tomato and lardo – all grown or made in-house; and Fair Fish and broccoli – direct from the fishers.

One daily changing blackboard for food, another for wine. House-made charcuterie from one Berkshire pig every ten weeks. House-milled grain for their supremely delicious bread. It’s as if Truth, Love & Clean Cutlery was created with this casual, community-minded bar and eatery in the Adelaide Hills in mind. With an ever-evolving menu, a focus on homegrown and local produce and wines as minimal-interventionist as the food, the Aristologist is the template for regional dining in Australia. Cheers to Aaron Fenwick and winemakers Anton van Klopper and Jasper Button for shepherding it into existence.

“It’s a wine bar with outstanding regional cooking, a coffee stop and a bottle shop, a restaurant without rules.” Gourmet Traveller