Chef Jack Ingram

“I love this location by the river. It’s in the city – but it feels like you’re away from it all.”

Chef Jack Ingram

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.

“This is such a beautiful relaxing restaurant. I like the idea of creating dishes that match.”

Chef Jack Ingram

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 Sous Chef James Wood – formerly of Regattas Bar & Kitchen.

The magic of Jolleys remains but it is also wrapped in a youthful new look, a new Chef and a fresh, inviting menu.

“This is a great place to come to work. Hopefully we also make it a great place to come for a relaxing lunch or dinner where the quality of the ingredients and preparation are obvious.”

Chef Jack Ingram