Overview

Red Ochre has long been recognized for its innovative treatment of native produce, and chef Andrew Fielke has been one of the main instigators in growing and experimenting with bush herbs and fruits. The food here is fresh and the creations are contemporary, with a unique approach to flavoring and seasoning. If you are lucky the succulent and tender Wagyu beef will be on the menu, or perhaps the sweet and sought-after freshwater marron. The venue is a delight, overlooking Torrens Lake. The restaurant is open from Monday to Sunday for dinner.