Huon salmon is used by fantastic chefs in kitchens all around Australia.
Restaurants which are leading the way in culinary experiences know that Huon salmon guarantees the best quality for their creations. You can explore the restaurants that use Huon products below or if you would like to contact us about utilising our product just get in touch.
Assaggio’s setting boasts style with contemporary colours and features including an upholstered leather feature wall, mosaics and dark wood finishes. Tables are adorned with white linen, Villeroy & Boch crockery and Riedel glassware. Red leather chairs, soft lighting and climate controlled wine fridges complete the dining experience.
With breathtaking views overlooking the rolling hills of McLaren Vale, d’Arry’s Verandah Restaurant is the idyllic place for an unforgettable dining experience. Head Chef Peter Reschke draws inspiration from local and seasonal produce to complement the award winning d’Arenberg wines, and a selection of international treats. The extensive range of d’Arenberg wines is available for tasting at cellar door.
Red Ochre Grill restaurant enjoys one of Adelaide’s best city locations. Literally sitting on the water the restaurant has beautiful river views and wonderful night time city views from every seat in the restaurant. The restaurant is a 10 minute walk along the River Torrens from the Adelaide Festival Centre and or 10 minutes cab ride from any city hotel. Additionally there is ample free parking. The Red Ochre Grill is a spacious stylish contemporary room and our approach to service is professional and informed without being stuffy.
Our acclaimed restaurant, ‘The Kitchen Door’ embraces the honest simplicity of local and seasonal produce, while maintaining a creative edge. Head Chef Ben Sommariva and his dedicated team are sharing their unbridled passion for regional food, enthusiasm for our wines and attention to personalised service with a growing number of very satisfied visitors, many of whom enjoy the surprises of an ever changing tasting menu.
Since its opening in 1988, Shiki has quickly risen to the heights of culinary success and countless many commendations. Decades later it has still managed to maintain its spot as a favorite Japanese restaurant in Adelaide, and outperform its competition while garnering excellent reviews, whether from food critics, hotel guests, or local patrons.
Windy Point Restaurant and Cafe are situated just 15 minutes from the heart of the city. Through full length 180° windows, guests enjoy breathtaking panoramic views, sweeping from St Vincents Gulf to the Adelaide Hills. The Cafe provides a relaxed atmosphere with a range of robust, flavoursome dishes, extensive wines by the glass and a real focus on great value for money.
Georges on Waymouth was established by George & Voula Kasimatis in November 2002, with the aim of serving fresh seasonal produce with impeccable service in a classic European setting. In the heart of Adelaide’s CBD, Georges on Waymouth is an undeniable crowd pleaser, continually striving for excellence amongst locals and interstate guests. The dining room is stylish and minimalist with crisp linen tablecloths, high ceilings and wooden floorboards.
The award-winning Playford Restaurant offers innovative world-class cuisine incorporating high quality South Australian ingredients and an extensive, boutique wine list. They believe that fine food should be good for you and use organic, bio-dynamic and free-range produce wherever possible, with no genetically modified foods
From the same group that brought you Ginza and Burger Foundry, is a new Japanese and French restaurant, Ginza Miyako. With authentic and beautiful fittings and a strong attention to detail and presentation, Ginza Miyako offers a lunch menu that is Japanese whereas the dinner menu contains offerings which are more French inspired.
The food is simple and fresh. It incorporates the highest quality produce – some of it from the estate with an increasing supply from the Coriole vegetable garden (organic of course). Included are Coriole Kalamata Olives and new seasons olive oil, cheese from Woodside Cheesewrights, bread from the wood oven next to the cellar door, and Willunga smallgoods and other vegetables.
At peel st, adopts a really simple formula. Food has to be simple, fresh and delicious. Peel st works on making everything generous, abundant and buzzing with robust flavours. Chefs Jordan and Marty draw on their diverse food experiences, use the best ingredients they can get their hands on and most importantly, cook the food they love to eat – for you.