A new dining destination named after Martha Hardy, the wife of Mt Lofty House’s historical custodian Arthur Hardy, has opened at the luxury estate.
The new a la carte restaurant, Martha Hardy’s Kitchen, launched recently for both in-house guests and visitors.
Martha was the wife of prominent statesman Arthur Hardy, who built the mansion in 1852 before it became a place for lavish parties for Adelaide’s elite.
Martha was known for roasting sides of lamb and whole legs of beef in the kitchen for extravagant social events during the 1850s.
The new restaurant space complements the existing three-hatted Hardy’s Verandah Restaurant and the Arthur Waterhouse Lounge which offer bespoke food and wine experiences.
The dining expansion is off the back of the launch of Mt Lofty House’s six-star Sequoia Lodge, 14 high-end suites offering uninterrupted views over the valley, in 2021.
But the estate will soon go one step further by introducing a new champagne bar on the terrace as part of its new summer dining experiences.
Owner David Horbelt and business partner Malcolm Bean say they noticed accommodation guests were increasing their length of stays at the new and luxurious Sequoia Lodge and Mt Lofty House, prompting a need for additional offerings.
“We wanted to offer them more dining options on the estate,” David says.
“We now have the three-hatted Hardy’s Verandah Restaurant with short and long course degustation, Martha’s a la carte restaurant, Sequoia Lounge dining and the Arthur Waterhouse Lounge for smaller snacks.
“It was only fitting to name our new restaurant Martha’s given the feasts that were prepared by her in the kitchen of the manor house.”
Located on the lower level of Mt Lofty House and offering impressive views over the Piccadilly Valley, Martha Hardy’s Kitchen is a nod to its namesake with the menu offering home-style cooking.
Slow cooked lamb shoulder is the signature dish, braised for 17 hours and served with caramelised pumpkin puree, confit turnip, heritage carrots and garlic jus. Fresh regional produce is a focus among the kitchen’s offerings, which include Port Lincoln yellowfin tuna, 36 Degrees Coonawarra beef, Spencer Gulf prawns and Barossa Fine Foods pork belly. All can be accompanied by a medley of steamed spring greens or confit garlic and lemon-infused kipfler potatoes.
Vegetarians aren’t forgotten, with dishes including Mediterranean filled eggplant with a green asparagus and heirloom carrot medley and romesco sauce.
A cheese platter offers a selection of Hills artisan cheeses from Woodside producer Section 28, served with walnut and fig roulade, candied kumquats and quince paste.
Those with more of a sweet tooth can indulge in a small selection of desserts including the Granny Smith apple pound cake made from dark chocolate ganache, compressed apple, rhubarb and almond praline.
Martha Hardy’s Kitchen is open seven days a week for lunch and dinner.
