Inspired by the Australian heat and fresh South Australian produce, immerse your senses at Ember & Vine on Metro Parade in Mawson Lakes with menus that embrace Australiana-style cuisines. From an elevated position within Crowne Plaza Adelaide, this sophisticated vibrant light-filled dining destination has been purposefully designed to effortlessly blend the moments of your day; embrace the warmth of sunlight on the outdoor terrace while enjoying uninterrupted views towards the Adelaide Hills, or unwind at the bar with a world-class SA wine or 1960s’ inspired cocktail.
Why should you drop in for a meal at Ember & Vine? Here are three good reasons:
What’s your most popular dish/drink:
Torched Ora King salmon is renowned as the ‘Wagyu of the sea’, originating from New Zealand and known for its rich marbling and buttery texture. What sets this dish apart is the balance of simplicity and innovation.
Using the torching technique to enhance its natural flavour, a wattle seed tuile adds an earthy, nutty crunch that nods to native Australian ingredients. The Oroshi component provides a bold, zesty finish.
Margra Lamb is known as the finest lamb of Australia for its superior tenderness and unique flavour owing to the lambs' pasture-based diet. Our lamb rack is deboned and rolled to the shape of a canon and later pan-fried with rosemary and garlic and served medium rare.
The lamb shoulder is slow-cooked for 8 hours, pulled and rolled into the shape of a bon bon.
What's your point of difference:
My (Chef Kiran Ghate) cooking stands out for my seamless integration of diverse wider Asian techniques with contemporary flair. I focus strongly on using good quality produce to craft dishes that pay homage to their origins while offering something unique to diners.
I believe my leadership style ensures every dish aligns with the exacting standards of quality and creativity. My biggest inspiration is Mother Nature and we as Chefs need to ensure we bring her creations to life.
What sets you apart as a professional?
What truly distinguishes me as a professional Chef throughout by culinary journey is my dedication to mentorship and community engagement. From hosting charity gala dinners to training the next generation of Chefs, I always believe in giving back to the industry and fostering a culture of learning and innovation.
The focus is always having the right balance of offering a mix of bold, adventurous dishes alongside comforting creations as well also maintain approachable options to appeal to a broad spectrum of diners. Also valuing inclusivity ensuring the menu caters to diverse dietary requirements and is aligned with the ebb and flow of the trends of our industry.
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