Reillys Wines Restaurant

A few words from Reillys Wines Restaurant

Reillys Restaurant Head Chef Luke Smith has more than seventeen years' experience as a chef and a lifetime in the hospitality industry. After initially training in the Whitsundays, Luke has gone on to gain extensive experience working in the luxury lodge sector, where he specialised in providing high quality food for discerning clientele in intimate settings. This experience has been central to Luke's development as a chef:

"I've had lots of freedom, and this really helped me to develop my skills. It also means I don't follow trends, and have a very open mind about food and cooking styles. I don't see myself as being defined by one culinary style — instead, I love to adapt and blend both new and traditional techniques."

When dining at Reillys Restaurant, you may notice the highly artistic quality of our dishes. Luke brings elements of his graphic design background to his work in the kitchen, and so an emphasis on plating and composition are at the heart of every dish he prepares. Just as Reillys Wines reflects the unique terroir of the Clare Valley, Luke is doing the same with his food through making the most of regional produce.

"I've loved getting to know Mintaro over the past few years and the variety of locally grown ingredients I can now work with. After years working in the desert, it's been great for me to have the opportunity to develop dishes using local produce that reflects the region."

Luke's approach to food blends perfectly with the Reillys outlook on winemaking. Just as our wines are synonymous with the essence of the Clare Valley and take you on a journey of discovery, you can experience a similar journey with our gourmet food as well.