Hentley Farm Restaurant has been awarded a MICHELIN Star in the MICHELIN Guide’s inaugural Australian selection, placing it among the nation’s first 11 starred restaurants. The recognition marks an extraordinary milestone for Executive Chef Kyle Johns, founders Keith and Alison Hentschke, and everyone who has helped bring their vision to life.
Set within Hentley Farm’s Seppeltsfield vineyard, the restaurant brings together contemporary cooking, expressive wines and warm hospitality. Under Johns’ direction, the menu is thoughtfully curated to complement the wines of Chief Winemaker Andrew Quin, with flavour, texture and balance at the heart of each dish.
“It’s an incredible milestone for all of us to be recognised by Michelin. We cook with a lot of passion and pride, drawing on classic techniques and choosing ingredients for the flavour and texture they bring to a dish,” Johns said.
“We just want to give every member and guest the best dining experience we can. To know that what we’re doing has been recognised at this level is pretty amazing. It’s an enormous achievement for our team, and we’re truly humbled.”
For founders Keith and Alison Hentschke, the recognition carries a deeply personal meaning, reflecting a vision first brought to life when the restaurant opened in 2012.
“When we launched in 2012, our vision was to create a world-class restaurant to match our wines, centred on local produce and a truly memorable dining experience” Keith said.
“Throughout our journey, we have assumed we would never be rated by Michelin, so to receive a star is beyond a dream. It’s an extremely proud moment and a huge achievement by our Hentley Farm team.”
The connection between vineyard, wine and restaurant is central to the Hentley Farm experience. Quin’s thoughtful, minimal-intervention approach allows the character of vineyard and vintage to emerge, while Johns creates dishes that respond to the wines, bringing their flavours and textures into focus. Enjoyed together at the estate, they offer guests a deeper appreciation of the place and the people behind them.
“We’re incredibly fortunate to have Andrew’s wines right at our fingertips,” Johns said.
“Having wines of that quality to work with is inspiring. We can explore flavours and textures in a dish that bring something out in the wine, and the wine does the same for the food. When that comes together for a guest, it’s a really special moment.”
That same care extends throughout the visit, from the first welcome to the final farewell. The aim is an experience that feels generous and personal, with attentive service allowing guests to settle in, discover the wines and savour each course.
“Everyone plays a part in that,” Johns said. “Our people really care, and they bring their own personalities to what they do. You can teach the details of service, but that desire to make someone’s experience special comes from them. I’m immensely proud of that.”
For Keith, this relationship between the site, its wines and the restaurant brings the founding vision to life.
“The restaurant was always about bringing people closer to Hentley Farm. You can tell someone about a vineyard or a wine, but when they’re sitting here, looking out towards our
Beauty Shiraz block and enjoying our wines alongside food created to complement them, that connection becomes much more personal. That’s what Alison and I hoped to create. Seeing our people bring it all together, and our guests enjoying it, means a great deal to us.”
WHERE: Gerald Roberts Road, Jenke Road, Seppeltsfield
