Australia's top restaurant, Orana, is coming to Sydney

Cape Moreton scarlet prawns at Orana.
Cape Moreton scarlet prawns at Orana. 

Orana, the Adelaide fine diner awarded Restaurant of the Year in The Good Food Guide 2019, is coming to Sydney for a month-long residency.

The entire Orana team lead by chef Jock Zonfrillo will be travelling east to showcase its three-hatted cooking and service at the former Longrain site in Surry Hills from August 16 until September 15. 

The 22-course menu will cost $350 before drinks and incorporate produce sourced from Indigenous communities across Australia. 

A percentage of profits will be donated to Zonfrillo's not-for-profit Orana Foundation, which fosters the preservation of Indigenous food culture.

"Our work in the Orana Foundation has been funded by people who ate in Restaurant Orana and realised there has been a blindspot when it comes to acknowledging and preserving Indigenous foods and culture," said Zonfrillo. "That's why we're bringing Orana to Sydney.

"We know this will help give Indigenous foods and culture more awareness and recognition, and shift the mindset around the acknowledgement of just how special the oldest surviving culture in the world is, and it's right here on our doorstep."

Chef Jock Zonfrillo of Restaurant Orana in Adelaide is bringing his three-hatted fine diner to Sydney.
Chef Jock Zonfrillo of Restaurant Orana in Adelaide is bringing his three-hatted fine diner to Sydney. Photo: James Brickwood

Diners can expect to experience more than 50 ingredients from Australia's coastline, land and waters at Orana's Sydney residency.

"We're talking seeds, fruits, nuts, trees, shoots, shellfish, honey, ants, seafood – all the flavours and textures that represent this beautiful country we live in," said Zonfrillo. 

"We'll be using a lot of amazing ingredients from NSW including Dorrigo pepper, macadamia nuts, and Moreton Bay fig shoots."


Zonfrillo opened Orana in 2013 on Rundle Street in Adelaide with a mission to honour Australia's varied food history and respect the produce's relationship with the land and its people.

"We are surrounded by delicious Indigenous ingredients that don't require irrigation and are organically and naturally grown," said Zonfrillo. 

"The question for years has been 'why aren't these foods more widely consumed?' I don't have all the answers, but we've been thinking and working with Elders on country to give their culture a voice through food. Working towards commercialisation that benefits them directly, and more importantly acknowledges Indigenous Australians."

Kohlrabi, Dorrigo pepper, quandong and lemon myrtle at Orana.
Kohlrabi, Dorrigo pepper, quandong and lemon myrtle at Orana. 

Orana in Residence will run for one month from August 16 until September 15 and will serve lunch Thursday to Sunday and dinner Tuesday through Sunday. Bookings will be made available at from 9am, July 9.