The Prairie Hotel restaurant is renowned for innovative dishes with Australian native and 'Flinders Feral Food' twists, and a focus on local and South Australian produce.
The Chef and team proudly prepare and present dishes from seasonally designed menus.
Try the 'FMG' - Feral Mixed Grill - listed as one of the top 100 Gourmet experiences in Australia. Or our signature 'Feral Antipasto' which includes kangaroo mettwurst, emu pate, goats cheese and bush tomato chilli jam among other tastes.
Creative non-feral and non-carnivorous options abound for the less adventurous! Our menu highlights vegetarian and gluten-free choices.
A 'Little Ferals’ menu caters for those under 12. To ensure the enjoyment of other diners' restaurant experience, it is expected accompanying adult supervision ensures children will be anything but feral! Our Little Ferals Activity Sheet will keep them amused so you can enjoy your Prairie dining experience.
The restaurant is open all day for Prairie Day Grazing most days of the year, but please check on closure dates over the summer before you strike out to join us.
Bookings are recommended for all meals.
People talk about our food from Sydney to San Francisco, Stockholm to Singapore. They agree it’s unique, delicious and definitely worth the trip. The greatest compliment is that many return.
Some native produce used in the restaurant include:
- Quandongs - native 'peach'
- Wattle and acacia seeds
- Native pepperleaf, thyme and wild basil herbs
- Lemon myrtle
- Native limes and bush tomatoes
- Muntries - bush 'apple'
- Mountain pepperberries