Inspired by the location, former Executive Chef of Kangaroo Island’s Southern Ocean Lodge has created a new menu for the recently rejuvenated Jolleys.
It is a menu that underlines the restaurant’s fine dining credentials built up over many years – yet one that also captures a more relaxed, contemporary feel and flavours.
Originally from Dorset in southwest England, Jack trained at British Michelin-starred restaurants before moving to Australia, then South Australia and ultimately Jolleys.
The focus of the new menu is on high-quality fresh produce, sourced locally and with a primary focus on keeping it simple but doing it properly.
Jack is supported by new Sous Chef James Woods, formerly of Regattas Bar & Kitchen, and also Adelaide restaurateur and hospitality specialist Peter Morelli as General Manager.
The magic of Jolleys remains but it is also wrapped in a youthful new look, a new Chef and a fresh, inviting menu.