1361 North East Road, Tea Tree Gully SA
Photo Credit Duy Dash
Topiary is nestled amid the beautiful flowers and shrubs of Newman’s Nursery, creating an idyllic setting that perfectly complements its strong garden-to-plate philosophy. The restaurant operates with a deep respect for tradition with the team committed to sourcing ingredients exclusively from local suppliers, crafting everything from scratch, utilising whole carcasses and minimising waste. Their belief is simple: to make the most of their surroundings without causing harm to the environment.
With this ethos in mind, they strive to offer a dining experience that is both unique and environmentally responsible, combining a traditional mindset with a contemporary approach that reflects the present.
Topiary opens its doors for breakfast, lunch and dinner, inviting guests to enjoy a distinctive dining experience surrounded by the nursery’s display gardens and surrounding foothills. As spring arrives, the wisteria-covered arbour above the sandstone dining area bursts into bloom, showering diners with the sweet fragrance of purple flowers.
Executive Chef and owner, Kane Pollard, emphasises the significance of a sense of place on his menu. By sourcing ingredients locally, creating dishes from scratch and foraging as close to service as possible, the restaurant strives to achieve a harmonious connection between the diner and its surroundings.
For a delightful start to the day, patrons can relish locally roasted coffee and freshly baked sourdough bread with house-made cheese, cured meats, free-range eggs, wood-smoked bacon, and a selection of fresh market fruits and vegetables.
Lunch and dinner are focused on drawing out the maximum flavour and texture from a single fruit or vegetable, celebrating the essence of basic ingredients. Discover the Forager’s menu featuring dishes such as Lamb in the Weeds - slow cooked lamb glazed in kei apple, hung yoghurt & weeds; Razorfish with blood orange; and the Adelaide Hills Truffle Crème Brûlée. Alternatively, guests can explore the enticing plant-based menu.
Recreate Kane Pollard's signature recipe -
LEMON MYRTLE WHIPPED CHEESECAKE with wattleseed sable & fresh apple
on P.246 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.