Culinary Experience Beckons' Culinary Philosophy at Southern Ocean Lodge Southern Ocean Lodge offers an almost exclusively South Australian culinary experience, with a menu of locally sourced food and beverages designed to connect guests with Kangaroo Island’s farmers and artisan producers and to offer a real taste of South Australia. Driven by a commitment to provide a real ‘sense of place’ for guests, the Beckons’ Culinary Philosophy is to source local produce for its daily changing menu and is essential to the dining experience at Southern Ocean Lodge. Chef Gianni Hendrickx and his team in the kitchen at Southern Ocean Lodge deliver a menu that connects guests with the locale and features the finest regional ingredients from the restaurant to the cellar to the in-suite bar. The Southern Ocean Lodge kitchen team works with many local, small scale artisan food producers both on the island and the mainland and have established many exclusive, mutually beneficial relationships with its growers.
Our Chef Gianni Hendrickx Southern Ocean Lodge Executive Chef Gianni Hendrickx trained in Bruges, Belgium, refining his craft in two- and three-Michelin-starred kitchens including Zilte. Now based in Australia, he brings classical French technique to local produce, guided by a refined sense of flavour and a passion for elegant, artful presentation.
SOUTHERN OCEAN LODGE / RESERVE@BECKONS.COM / +61 2 9918 4355 / SOUTHERNOCEANLODGE.COM.AU / BECKONS.COM
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