It pays homage to the prohibition era, but Renmark’s Temperance Restaurant is most definitely here for a good time. Experience farmed and foraged Riverland produce that stars across its menus as head chef Anthony Cresp prepares lunch.
Cresp’s arrival at Temperance was akin to a homecoming. He left the Riverland for work in Adelaide – including a sous chef stint at hyper-seasonal Topiary – before returning to his roots alongside executive chef Hugh Hazelwood and sommelier Mel Hamilton. Together they have shaped one of South Australia’s signature regional dining experiences: a highlight for all on river time.
INCLUSIONS –
- One main course, a shared side dish, bread and one glass of wine.
MORE INFORMATION –
- Wheelchair accessible venue
- Age 12+ event
- Caters to vegetarian, vegan and coeliac dietary requirements*
*For more information, refer to our Ticketed Event FAQ's. For any other requirements please contact the event organiser prior to purchasing.
View Conditions of Sale and Entry & Refund Policy
