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CUISINES
Australian, International
Special Diets
Vegetarian Friendly, Vegan Options, Gluten Free Options
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Lunch, Dinner
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Traveller rating
563
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17
8
11
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All reviews kingfish cellar door dining experience paired wines degustation lunch south australia world class fine dining long lunch chefs dish barossa tasting broccoli
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Reviewed 3 days ago

Hentley Farm 1/5/2022 We arrived at 12pm for a wine tasting before our lunch and had these amazing soy roasted ‘skin on’ almonds to start which was lovely. Hentley don’t have menus online, it’s a discovery experience set menu. When we booked, Tess declared her...dislike of strong fish flavours (seaweed, oysters, fatty fish etc.) and the waitress went through the planned menu for the day to check which items Tess would be okay with and which she wanted to ‘play it safer’ with. It was handled with professionalism and consideration which was lovely. At the end of the day, we were given personalized menu’s to take home of what we’d had which was great. Daz had the matching wines. To start, we both had- A house made mint kombucha, Tess hadn’t had one before as she’s cautious around fermented foods, Daz had but hadn’t liked them. This was very minty, had a fizz on the tongue and was a bit acidic. Tess didn’t love it, Daz enjoyed it. A nice way to start, set the body up for what is to come. Dippies, honey, jersey cream, chives This was a platter of fresh, restaurant garden vegetables , some pickled left over vegetables and more of the almonds that had been tossed in soy and roasted with skins on accompanied by a dip of jersey cream, sour cream, honey and chives. The nuts were warm, the pickles, really strong in both vinegar and sugar, maybe some turmeric? We thought perhaps the vegetables had been lightly blanched before picking given their texture. Either way, they were really lovely with the turmeric, fennel and black pepper notes we could taste. The fresh veggies were amazing, the carrots really sweet and everything so fresh. The dip was lovely, you could taste the chives so they’d been sat in there for long enough to infuse, the dip itself wasn’t too creamy and the honey through and drizzled over was the perfect balancing touch. WE loved it and would have been more than happy just eating this as we’d been vegetable deprived on previous days. Whilst we were indulging in this, we were presented with Eggplant, capsicum, raisin, sour dough- which was some slices of house made sour dough and this amazing sweet and sour eggplant chutney. It was moreish! Lovely Indian spices, sweetness from what we thought was onion. Had a good amount of oil, wasn’t smokey and the eggplant flavour still came through. Had great complexity, not chilli hot, just full of flavour. Then came out oyster mushroom, xo. We got 2 versions of this, Daz got the shrimp paste version of the xo which was very ‘fishy’ so Tess was glad she got an alternative. Very punchy flavours. The Tess version was cabbage, great flavour and didn’t feel like anything was missing. The oyster mushroom had been charred after being skewered on olive branches. Full of flavours. Then cauliflower, caraway, salmon roe for Daz and for Tess cauliflower, caraway, brassica. The caraway cracker was lovely, very crispy but also had a great flavour. Tess’s version had a cauli puree within the roll of thinly sliced cauliflower. Daz liked his with the roe, it added some salt and a subtle (for him) fish flavour. This was very delicate and fresh. Another substitute for Tess in the next course which was cucumber, horseradish, yuzu, avocado whilst Daz got ocean trout, horseradish, yuzu, avocado. Both were presented on rice crackers which were very crisp. Daz said his trout wasn’t cured but a lovely piece of fish. Sashimi style. Tess cucumber was lovely and fresh, the avocado and horseradish were perfectly matched and balanced. Final part of this opening level of courses was again different for Tess and Daz. For Daz Oyster, mountain pepper, red wine vinegar and for Tess avocado, curry spice, almond. Daz found his oyster to be very fresh, nice balance on the vinegar. For Tess, the avocado was a cheek that had been seared on one side so was served warm. It was a mild curry and had shaved almonds over it. Great sear on the flat side and lovely to eat. Just the right amount of firmness on the avocado. We both had the same next course, kingfish, sesame, soy, spring onion. As this was described as ‘sashimi’ Tess figured she’d be okay with that. It came out with toasted sesame seed across the top of each piece, 3 thick slices per plate. There was a chickpea puree and then sesame dressing and spring onion oil were added. It was very fresh kingfish, not at all fishy. The sesame flavour was quite strong and the soy added a nice saltiness. The spring onion added the brightness the dish needed and the chickpeas tasted like a tahini with honey notes. The kingfish was quite thickly sliced, Tess managed 2 pieces and Daz happily sacrificed to finish her serving off. Next broccolini, blue cheese, macadamia we had read a TripAdvisor review who mentioned that ‘broccolini is not a course’. When it’s this good, we beg to differ. Really hard char on the broccolini that was then served with this strong but also delicate blue cheese sauce and a grating of macadamia nut. The blue cheese wasn’t too strong but was still very noticeable and it balanced well with the char on the broccolini and the sweetness of the macadamia. We loved it. A very fresh take on something that could easily have become way too rich. It paired really well with Zinfandel wine. Tess then got a bit too excited about the food and forgot to take a photo (oops). Another split course, for Daz barramundi, cherry, warrigal greens and for Tess fennel, cherry, warrigal greens. Tess’s fennel was cooked in orange with a cherry vinegar and almond puree. The warrigal green greens with lily pilly and sea blight. Very light, the orange was subtle and it needed the vinegar to brighten the dish. There was a bit of smoke flavour in the almonds. A nice dish. For Daz, the barramundi was cooked in the same way, and when you got the vinegar with the lilypilly it matched well with the Grenache wine. The vinegar was made in house by popping their cherry pips into vinegar and letting it ‘do its thing’. Great practical example of minimal waste and it was tasty too. Next brioche, burnt onion and kangaroo, cabbage, mustard, smoked soy We both had the same here. The brioche was lovely and light, the butter tasted like it had truffle in it. Delicious The kangaroo was perfectly cooked rare, nice char and fire roasted so had a huge amount of flavour but didn’t distract from the kangaroo. The smoke flavour in the soy wasn’t overwhelming and the mustard was there but not too strong, well balanced. It had a ‘kimchi’ vibe to the flavour profile. Then the sweet courses started egg, passionfruit, yoghurt, poppy seed a little egg shell that had a bruleed poppy seed top. Filled with passionfruit curd, passionfruit sorbet, fresh passionfruit, yoghurt espuma and the poppy seeds were toasted. It was quite sweet but the passionfruit helped keep it from being too much. Good hit of passionfruit. Raspberry, rose, sour cream, honeycombe a sour cream cremeux with honeycombe on top, topped with the raspberry sorbet and then a rose meringue. The meringue was quite thick, the rose flavour did come through but it was too much for us and we both left about half of the meringue behind. The cremeux was lovely and creamy and the sorbet very soft. It was a bit rich, the sour cream ‘sour’ notes didn’t really come through the raspberry was more sugar and acidic. We aren’t big sweet people so that’s just our personal preference. We’d have liked the raspberry to be more acidic and tart to balance the sweetness elsewhere in the dish. To finish off, house made peppermint tea, very fresh and then fresh figs and a packet of chocolate and macadamia cookies to take home. Those cookies were incredibly rich, very soft, dark chocolate and super decadent. Overall, we had a lovely long lunch. It did go for over 4 hours and at the end, the otherwise exemplary service dropped off a bit and there was a lag in getting the bill and leaving but it’s a minor inconvenience, just difficult when you’ve ordered a taxi to pick you up. Very fresh, well balanced overall with some very creative uses of vegetable that we like. The proteins were cooked perfectly and other than personal likes and preferences, there is nothing really we can pick at. If it was closer, we’d go again. Really worth a visit if you are in the area and can book ahead for a 4 hour (minimum) lunch.More

Date of visit: May 2022
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Reviewed 9 April 2022 via mobile

Having been to this restaurant several years ago I touted it loud and wide as being the best meal in the Barossa. Having just returned it was a hideous disappointment. A degustation lunch based upon principles of vegetarian and sustainability does not make for a...quality degustation dining experience. Broccolini as a course just doesn’t count, nor does it meet the price point. The staff were excellent, it’s just a shame they weren’t supported by a wonderful meal. Better to look to other dining opportunities in the future.More

Date of visit: April 2022
Helpful?2  
Reviewed 4 April 2022 via mobile

The dining room is set in a classic Australian vineyard setting. Exceptional service and the Hentley Farm wines were the highlights. Zoe and the team had the right balance between personable and professional. The Wines - wine pairing option - were excellent and having some...back vintages to taste was a great treat. We were incredibly grateful to Zoe who arranged a taste of a couple of wines we would have missed. The Food - all the dishes were delicious, the sauces were a highlight. One meat dish at an iconic Barossa restaurant to go with the caliber of red wines Hentley Farm produce was a surprise. Not to spoil the menu, but included were two seafood dishes, two vegetarian and a lovely Kangaroo with smoked soy. The price - is at the pointy end, justified by the exceptional service, terrific wines and delicious sauces. The wines could have done with another meat dish.More

Date of visit: April 2022
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Reviewed 8 October 2021

We were excited to dine in one of South Australia‘s best restaurants but once again the usual problem existed the portions are just too small. I wasn’t terribly impressed that the first course was a salad. Really? Everything else was very good but half of...ours full of fish have a mouthful of kangaroo for $275 is ridiculous. I enjoyed everything I just wish I didn’t have to go and find something else to eat after such an expensive lunch. I really have the fine dining restaurants in Australia will realise that fine dining is not small dining and you cannot send your guests away hungry after spending a couple hundred dollars for a meal. I might add I have been to most of the worlds 50 best restaurants so I do know what I’m talking aboutMore

Date of visit: October 2021
Helpful?5  
Reviewed 8 October 2021

We could not speak highly enough of our visit to Hentley Farm. We drove there for a wine tasting and was looked after by a gentleman named Ashley. Not only did he have incredible wine knowledge, but was warm, friendly and went above and beyond...to make our experience one that we will remember. He also gave us great recommendations of other places to visit and he even booked us lunch at another venue. Being slightly younger than the typical demographic that visit wine regions, we felt right at home and will definitely be visiting again. 100% recommend for anyone visiting the Barossa. The wines are sensational!More

Date of visit: October 2021
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Reviewed 6 October 2021

Absolutely loved our experience at this restaurant. We strolled over from Seppeltsfield Vineyard Cottage, and then enjoyed our wine tasting with friendly staff in the cellar door. Then we indulged in 16 or 17 different 'tasting plates' of amazing food. All beautifully presented by lovely...staff who described the food in detail. We ate and loved everything! And felt very special.More

Date of visit: September 2021
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Reviewed 21 August 2021 via mobile

Honestly ridiculous amount of money for teeny morsels of ok food! Sure the service and explanations are top notch but that’s where it ends. Unfortunately will not be back 😞

Date of visit: August 2021
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Reviewed 7 June 2021 via mobile

An initial welcome in the ‘pre-restaurant’ area is intimate and personalized with a relaxing welcome drink while you settle into the ambiance. You are then escorted through the kitchen where smiling chefs and prep staff are busily cooking up a storm and creating masterpieces to...blow your socks off. The 7 piece degustation is actually more like 13 serves of items ranging from pure works of art - all mouth watering and unbelievably intricate. This is offset - or enhanced rather, by the sheer elegance of the room. Cleverly they have used the scenery (and that’s all that’s needed mind you) as the highlight of the restaurant. Simple outstanding excellence on every level and one I imagine will be difficult to match anywhere. Well done !More

Date of visit: May 2021
Helpful?1  
Reviewed 4 June 2021 via mobile

What an incredible foodie experience. From the wine tasting at the beginning, to the impeccable tasting plates, the beautiful view and the outstanding service - it was just perfect and I couldn’t fault a thing. Our favourite dishes were the smoky kangaroo and the kingfish....Everything was SO FRESH and delicious. We would go back in a heartbeat.More

Date of visit: May 2021
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Reviewed 22 May 2021 via mobile

We had the most outstanding experience as part of our honeymoon. We started with a cellar door tasting before commencing our chef’s choice lunch with paired wines. The customer service was outstanding- we felt like we were the only couple at the restaurant! Staff were...amazing and very friendly- clearly loving what they do! The food was amazing, every course special and very tasty!! Paired wines were exquisite!! Congratulations- what an outstanding experience!!! Highly highly recommend to put this on your list of must dos!More

Date of visit: May 2021
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Questions & Answers
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843christineb
20 February 2019|
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Response from 4DinersfromTown | Reviewed this property |
Check with restaurant.
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mlc0nn0r
27 December 2016|
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Response from 4DinersfromTown | Reviewed this property |
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Torilorraine
25 May 2016|
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Response from Kellytravellingdan | Reviewed this property |
I'd go to the Vintner Restaurant for a light lunch. Better food and way better wines.
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Frequently Asked Questions about Hentley Farm Restaurant

Hentley Farm Restaurant is rated accordingly in the following categories by Tripadvisor travellers:
  • Food: 5
  • Service: 5
  • Value: 4.5
  • Atmosphere: 5