• Meet the Chef: Kyle Johns

  Kyle Johns brings more than a decade of distinguished culinary experience to his role as Executive Chef at Hentley Farm. His career, marked by time spent in acclaimed kitchens across Australia—including chef-hatted restaurants and luxury resorts—reflects his dedication to excellence and innovation.

  For one night only, Kyle joins Alex Wong at Lana to deliver a specially curated menu—expect innovative, sustainability-driven techniques and a masterful showcase of the finest local ingredients.

• About Hentley Farm

  Hentley Farm was established in 1997 by Keith and Alison Hentschke with a vision to craft exceptional single-estate wines from the Barossa Valley. They found their ideal site on a mixed farming property with diverse soils and aspects, nestled among the rolling hills along Greenock Creek. The estate was meticulously divided into nine viticultural blocks, further segmented by rows based on soil, aspect, and micro-climates. The vineyard was planted to Shiraz, Grenache, Cabernet Sauvignon, Zinfandel, and a small parcel of Viognier.

  Hentley Farm's wines are known for their vibrancy, silky tannins, and intense flavors, approachable when young yet capable of extended cellaring. The estate has earned global accolades, including the 2015 James Halliday Winery of the Year and winning the highly decorated Jimmy Watson Memorial Trophy in 2022 for The Old Legend 2021, cementing its position as one of Australia's leading boutique wineries.

  The restaurant is located in the heart of Hentley Farm's Seppeltsfield vineyard, providing an unforgettable dining experience with sweeping views over the Greenock Creek. The team draws inspiration from their deep connection with local producers and the land they nurture.

• The Menu

  Add Hentley Farm Wine Pairing +$69pp

  Takeda wagyu tsukune
  Abalone, lardo, liver “risotto”, konbu gremolata
  Hentley Farm wagyu biltong
  Hentley Farm Blanc de Noir Sparkling, Barossa Valley, SA

  Whipped pumpkin seed miso, bottarga, vegetable crudites, crackers
  Hentley Farm damper, black garlic butter
  Blue fin tuna, pork jowl, dashi brodo, perilla
  Hentley Farm Riesling, Eden Valley, SA

  Saffron capelli, WA marron, vongole, tom yum
  Hentley Farm ‘The Old Legend’ Grenache, Barossa Valley, SA

  Margra lamb rump, black lentils, mushroom XO
  Butter lettuce, merlot vinaigrette, shallot
  Hentley Farm ‘The Beauty’ Shiraz, Barossa Valley, SA
  Hentley Farm ‘The Beast’ Shiraz, Barossa Valley, SA

  Quince and pear “mille foglio”, miso, yuba, osmanthus
  Hentley Farm ‘Black Beauty’ Sparkling Shiraz, Barossa Valley, SA

  Add ons
  Coffin Bay pacific oysters, seaweed granita +8ea (min order 2)
  Jerusalem artichoke gelato, olive oil, caviar +40

  A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more.

• About Yan Restaurant

  Yan, meaning "smoke" in Chinese, opened in 2017, with its inspiration stemming from the question—what happens if you add smoke to Chinese food? Ever since, Yan has been creating new and exciting Chinese food that is still somewhat comforting and authentic in its representation.

  Ewa Goralewski joined the team as Head Chef in 2019 after a 10 year stint with Dinner by Heston in both London and Melbourne where she was Head Pastry Chef.

  Narada Kudinar has been the owner of the restaurant since conception. A restaurateur for more than 10 years, his passion is combining great hospitality with interesting food concepts.

  With Narada's knowledge of Asian cuisine and Ewa's skills in recipe development, they create the menu together through countless experiments.

  Yan was awarded one chef’s hat in the 2019 Good Food Guide and has retained it since.

• About De Iuliis Wines

  Hard to pronounce. Exceptional to drink.

  Located in Pokolbin, NSW, the De Iuliis label draws from new and historic regional vineyards to create wines truly expressive of the Hunter Valley. Authenticity, and a passion for this history and unique regionality, allows De Iuliis to craft exceptional small-batch wines.

  Using innovative viticulture and winemaking practices, the De Iuliis family produces a range of iconic Hunter Valley classics, as well as alternate varieties, at their onsite winery.

• The Menu

  Add De Iuliis Wine Pairing +$55pp

  Smoked takeda wagyu yukke, olive rice ‘crostino’
  Smoked tomato tartlet, sunflower seed, walnut, tonburi
  Smoked chicken katsu bao, mustard green, oscietra caviar
  De Iuliis ‘Guardian’ Sparkling Chardonnay, Hunter Valley, NSW

  Smoked ‘drunken’ kingfish crudo, coral prawn, cucumber
  De Iuliis ‘Aged Single Vineyard’ Semillon, Hunter Valley, NSW

  Pappardelle, mushrooms, smoked yolk, black vinegar, crispy chilli
  Ginger and shallot focaccia, smoked beef fat butter
  De Iuliis ‘Single Vineyard’ Pecorino, Hunter Valley, NSW

  Smoked wagyu karubi, teriyaki glaze, karashi mustard
  Pear and cucumber slaw
  De Iuliis ‘Steven Vineyard’ Shiraz, Hunter Valley, NSW

  Tea-ramisu, royal milk tea, mascarpone, white chocolate
  De Iuliis ‘Late Picked’ Semillon, Hunter Valley, NSW

  Add ons
  Rock oysters, smoked pepper oil, jeju mandarin vinegar +8ea (min order 2)
  Smoked Hawkesbury duck, sweetbean jus, Hainan duck rice 75 (limited quantity)
  Yan frozen young coconut +29

  A 7% gratuity applies to all dine-in bills, removable upon request. 10% service charge replaces the gratuity for groups of 8 or more. 15% surcharge applies to all bills on public holidays. Our menus are seasonal and subject to change.