All of the world's top chefs agree that good cooking starts with great produce – the kind that's bursting with flavour and seasonal freshness. Organic leafy vegetables, along with a variety of herbs such as parsley, thyme and chives are grown in our very own kitchen herb garden and freshly picked for use in our dishes. The garden, which sits nestled in the corner of our alfresco setting, is also home to edible flowers including nasturtium and pansy, which add a splash of natural colour to our desserts.

Philip Pope leads a talented team from Adelaide Oval, who have developed new dishes and flavour combinations for UKARIA Cultural Centre, drawing inspiration from the Adelaide Hills region.

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