Growing up as part of a prominent Adelaide Hills’ market gardening family, Kane Pollard spent his school holidays with rhubarb-stained hands and an early appreciation for brisk air and sustainability. The other half of his childhood was spent in the small coastal town of Beachport where fishing, crabbing and working in local kitchens helped develop the connection between produce, place and how it can translate once served. Kane’s training began at The Scenic before he spent some time on pans and plate-up in the open kitchens of Sebel Playford on North Terrace as a second-year apprentice. Over the next ten years, Kane would touch base at a newly opened Locavore, where the 100-mile menu was a welcome challenge.

​He also spent time at other notable establishments throughout the hills and city, including XO Supper Club and Citrus. A short break travelling Southeast Asia and Europe helped Kane gain a new perspective and a new passion for basic, traditional, ‘from scratch’ cooking was ignited. Returning home, he met his now wife, Adele, before heading up North to explore the Queensland landscape. Slinging flour for handmade pastries at the crack of dawn and working with chefs from around the globe became a turning point, and after doing so at the fine diner, Salted Vue in Cairns, Kane was ready to move home and make his mark on the South Australian dining scene.

The desire to translate his high-end restaurant training, passion for unique produce, traditional methods and sustainability, all came to fruition at Topiary. Unusual botanic patterns, edible weeds and the finer details of nature became the inspiration for the menu. Set in a unique garden nursery and surrounded by pocket-sized microclimates, the menu will never be quite the same on any given day. Kane’s Tea House, now turned restaurant, is a creative hub. Century-old techniques of culturing, churning, curing and smoking are present, but the food is plated and paired with a contemporary feel reflecting the surrounds.