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

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Sol’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


Sol 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


Sol Restaurant offers a two or three-course a la carte lunch, and four or seven-course set tasting experiences in the evenings which take guests on a sensory tour of South Australia’s microclimates. We also offer dedicated plant-based menus and can cater for intolerances and allergies upon request. 

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

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