Growing up as part of a prominent Adelaide hills market gardening family, Kane Pollard had an early appreciation for brisk air and sustainability.
His training began at The Scenic, before some time spent in the kitchens of Sebel Playford, Locavore, XO Supper Club and Citrus in Adelaide. A short break travelling allowed Kane to work with various chefs around the globe and returning to Australia to work at fine-diner Salted Vue in Cairns.
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 inspiration for the menu. Set in a unique garden nursery surrounded by pocket- sized micro climates, the menu will never be quite the same on any given day. His Tea house, now turned restaurant, is a creative hub. Century-old techniques of culturing, churning, curing and smoking are present, but food is plated and paired with a contemporary feel reflecting the surrounds.
Topiary recently won best South Australian Suburban/Community restaurant at the 2018 Advertiser Food Awards, placed number 26 in the Delicious 100 and took out second best position in the country at the 2016 RCA for Contemporary Australian Restaurant – Informal.