Ondeen

Kane Pollard opened Ondeen in March 2024 with distiller Rose Kentish of Full Circle Spirits and managing director Deborah Kingsbury, taking over the 1851 homestead that was Maximilian's wedding venue until it closed the year before. Pollard is culinary director; Julian Peek runs the kitchen day-to-day. The cooking is closed-loop and hyper-local — 95% of ingredients from South Australia, much of it grown or foraged on the five-hectare property — and runs to the fire: charcoal-grilled meats, hearth-baked pies, ash-rolled chicken, whole pork terrine cooked over flames. Spent whisky grain from Full Circle's distillery comes back through as bakery flour. The Wine Room rotates four small-batch Adelaide Hills wines monthly with the winemakers in attendance; the distillery tasting flights pair Full Circle gins and liqueurs (Orange and Bay Gin, Honey Malt Liqueur) with matched plates. Lunch Saturday to Thursday, dinner on Fridays.