Dining at Southern Ocean Lodge is an exclusively local affair, with a bounty of premium ingredients for the kitchen’s dynamic, produce-driven menus pairing with premium South Australian wines to create a real taste of Kangaroo Island. Driven by a commitment to provide a real ‘sense of place’ for guests, the Baillie Lodges’ Culinary Philosophy is to source local produce for its daily changing menu and is essential to the dining experience at Southern Ocean Lodge. Chefs Dann Rowell and Tom Saliba and their team in the kitchen at Southern Ocean Lodge deliver a menu that connects guests with the locale and features the finest regional produce from the restaurant and the cellar to the in-suite bar.
In keeping with the Baillie Lodges Culinary Philosophy, a diverse selection of Kangaroo Island and South Australian wines and beers has been hand-selected to pair with each seasonally changing menu. Alternatively, guests can choose their own bottle from the convivial open bar or help themselves from the walk-in cellar.
Especially at sunset, guests gather around the Great Room’s open bar, which offers premium wines, craft beers and top shelf spirits, including Baillies 9 wild gin and the local honey liqueur. Staff are on-hand to assist with mixing a cocktail or making a suggestion, and sunset drinks are served each evening to allow guests to mingle and share the day’s discoveries.
The generous at-home feel at Southern Ocean Lodge means guests are free to peruse the selection of premium South Australian wines on offer in the walk-in cellar, and choose whichever they like to take to the table. The cellar wines are chosen by Lodge Manager John Hird, with many only available at the state’s cellar doors. The experience is a virtual winery tour of South Australia, all in one glorious location.
Every suite has a complimentary in-suite bar, which includes daily-replenished local treats, as well as South Australian loose leaf tea and an espresso coffee machine. Guests can relax after a day’s adventures with cheese, nougat or chocolates, as well as soft drinks, juice, wine and beer.
Executive Chefs Dann Rowell and Tom Saliba share the reins at the Southern Ocean Lodge kitchen. Together Dann and Tom bring a passion for fresh seasonal produce and a drive to work with local producers to dining experience at the lodge. A dynamic, daily approach to designing each menu – where local and regional ingredients are the stars – is essential to the Baillie Lodges Culinary Philosophy which steers the dining experience across all the lodges. Dann and Tom each take inspiration from the lodge’s wildly beautiful natural surrounds to bring the landscape to the plate in a clever interpretation of the sites, scents, tastes and emotions.
In this way, each dish invokes a memory of the natural location and the experience of it, so guests dining in the restaurant have a lasting sensory memory of the day’s adventures at Southern Ocean Lodge. Dann and Tom are both strong believers in the sustainability side of food, from both environmental and economic perspectives and take a nose-to-tail and root-to-shoot approach to produce. Working closely with Kangaroo Island’s small-scale farmers feeds neatly into this philosophy, where the whole food is used in line with its seasonal availability. The result is a feel-good, essential and unforgettable taste of Kangaroo Island.
Understated elegance and attention to detail coupled with sensational service and wonderful food and wine… I cannot imagine anything better. The staff were wonderful. I have never experienced better anywhere in the world and I have been lucky to travel extensively. The lodge will be my new benchmark by which any future accommodation and service will be measured.Tony, Australia January 2019
Southern Ocean Lodge is all about getting lost in the wilds without sacrificing one iota of comfort.Tatler Travel Guide December 2018