Jake Kellie, head chef of Arkhe in Adelaide, has taken on a new role at Orleana, a restaurant located within the 90-hectare Kingsford luxury estate in the Barossa Valley. Kellie’s menu emphasizes a strong connection to the region, offering dishes that showcase local ingredients and reflect the area's agricultural heritage.

The menu features a variety of carefully prepared, produce-centered dishes, including vineyard-raised ducks that range freely within the estate’s surrounding land, located a few kilometers from the restaurant. Seasonal vegetables, such as roasted carrots cultivated on site, are complemented with house-made XO sauce, highlighting the kitchen’s commitment to using estate-grown produce and artisanal condiments.

Orleana’s beverage selection also reflects its regional emphasis. The wine list primarily includes offerings from nearby vineyards and distilleries, with a selection of traditional old-world bottles incorporated to provide a broader range of styles. This focus aligns with the restaurant’s aim to deliver an authentic Barossa experience through both food and drink.

The collaboration marks a new chapter for Kellie, known for his fire-driven culinary approach at Arkhe, as he brings his skill set to a setting that marries luxury hospitality with local farming and winemaking traditions. Located in one of Australia’s premier wine regions, Orleana seeks to attract visitors looking for refined dining centered around the Barossa’s distinct terroir and produce.