At Ember & Vine, dining is more than a meal—it’s an experience shaped by intention, technique, and creativity. Set within the Crowne Plaza Adelaide Mawson Lakes, the restaurant has quickly become a destination for modern Australian dining with a refined, contemporary edge.

At the helm is Kiran Ghate, known as Chef KG, whose philosophy is deeply rooted in craft and purpose:

“My approach to cooking is simple: I want to create unique and creative dishes, and bespoke menus in a way that I feel will become a memorable part of an event. The three most important beliefs or principles I follow are discipline, focus, and vision.”

Those principles are evident in every dish. Chef KG leads a new generation of culinary professionals, redefining what modern Australian dining looks and tastes like in Adelaide—thoughtful, expressive, and grounded in premium produce.

Scallops with Orange Vinaigrette & Chimichurri Mayo

Perfectly seared scallops formed the foundation of this elegant opener. The bright citrus lift of orange vinaigrette cut through the natural sweetness of the scallops, while the chimichurri mayo added more depth. Balanced, fresh, and technically precise.

Paroo Kangaroo Tataki

A standout dish that showcased native Australian ingredients with finesse. Lightly seared kangaroo was tender and clean in flavour, complemented by pepper berry and beetroot relish. Davidson plum gel brought a subtle tartness, while crème fraîche softened the edges. Pickled radish added crunch, and sail caviar finished the dish with a refined briny pop.

Ora King Salmon Pani

Luxurious Ora King salmon was paired with a silky avocado mousse and fresh cilantro. Ikura added bursts of salinity, while nuoc cham introduced a Southeast Asian acidity that lifted the entire dish. This was a confident fusion of flavours—rich yet refreshing.

Pork Porchetta

Succulent, slow-cooked pork porchetta arrived with crackling that delivered on texture and flavour. The bush spice sweet potato mash added warmth and earthiness, broccolini brought freshness, and sauerkraut cut through the richness. Finished with quince jus, this dish was comforting yet elevated.

36 Degree South Tenderloin with Chimichurri

Cooked with precision, the tenderloin was soft, juicy, and full of flavour. The chimichurri sauce added herbaceous brightness without overpowering the quality of the beef—simple, confident, and executed flawlessly.

Green Beans with Feta, Almond & Labneh

A deceptively simple side that impressed with balance. Crisp green beans were paired with creamy labneh, salty feta, and toasted almonds, offering texture, freshness, and restraint—an ideal accompaniment to the richer mains.

Namelaka Chocolate Tart

Silky namelaka chocolate filled the tart with deep cocoa richness. Pistachio gelato added nuttiness and freshness, while honeycomb tuile delivered crunch and sweetness. An elegant, indulgent finish.

Mango Sago

A lighter, tropical ending that cleansed the palate. Sweet mango paired beautifully with coconut, while kalamansi sorbet added a bright citrus tang. Granola crumble brought texture, making this dessert both refreshing and satisfying.

Ember & Vine is a clear expression of Chef KG’s discipline, focus, and vision. Every dish tells a story—of technique, native ingredients, global influence, and thoughtful execution. Whether you’re dining for business, celebration, or pure pleasure, Ember & Vine proves that food truly is art—and chefs, without question, are artists.

WHERE: 1-3 Metro Parade, Mawson Lakes