Curated by Head Chef Kane Pollard, Sôl Restaurant’s dining is an experience like no other

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Sôl’s key ingredients are proudly sourced from across South Australia, ranging from herbs harvested a few metres from your table to Port Lincoln seafood at 652km away 

Our produce comes from Adelaide’s five microclimates—Coast, Riverland, Plains, Hills and Forest—and we recommend one of our evening tasting menus for a complete South Australian microclimate experience


Sôl was built on a passion for centuries-old culinary techniques and the vital role they play in increasing flavour and life of locally grown produce.

Our in-house fermentation, preserving and cheesemaking capabilities reduce food wastage and minimise our reliance on plastic packaging. Our in-house butcher works closely with Head Chef Kane Pollard to produce ethical protein dishes inspired by our nose-to-tail philosophy


Sôl Restaurant offers the option to order your favourite dishes individually off the menu, or alternatively, to put your dining experience in the hands of the kitchen with the Foragers Tasting Menu, a selection of Chef’s most seasonal courses. We can cater for intolerances and allergies upon request. 

 Sol Rooftop Bar offers its own chef-prepared menu of curated snacks.