Our team members are extensively trained in each aspect of our menu and encouraged to offer suggestions and personal recommendations. Our chefs and restaurant team member take a field trip each month to visit our suppliers, ensuring they are well-informed on the finer details of the ingredients and produce we use.

Our suppliers are strongly encouraged to attend our pre service briefing, which occurs daily, to provide product knowledge training to our team member. This style of training ensures our team members are confidently talking to our customers about the product, which they have learned about directly from the supplier themselves.

On Sunday 26 April, a team of Hilton Adelaide chefs and restaurant wait team member will set off for a two day whirlwind tour of Kangaroo Island producers, gaining first hand product knowledge straight from the producers.

Together with The Kangaroo Island Development Board, the Hilton team will visit more than 10 suppliers over a jam packed two day tour including South Rock Lamb, Island Beehive, KI Spirits, Island Pure Sheep Dairy, Island Samphire, Adermel Marron and KI Abalone.

The Seriously South Australian™ menu in The Brasserie is complemented by a specials board which features a new South Australian region every eight weeks. Kangaroo Island and the Fluerieu Peninsula is the feature South Australian region in The Brasserie during April and May. The blackboard menu allows seasonal produce, not available all year around and hence inclusion on the core menu, to star in the restaurant when it is at its peak.

An itinerary highlight for the Hilton team is lunch with members of the Good Food Kangaroo Island Executive Committee, a co-op promoting Kangaroo Island produce.

Regularly, Hilton invites its food and wine suppliers for an afternoon of tasting and education for our chefs and restaurant team member. Kangaroo Island suppliers are often unable to make the trip to the mainland, so we thought we’d go to them!

Specials available during the Fleurieu Peninsula and KI regional showcase include:

·        Kangaroo Island Abalone, oyster mushroom, basil and angel hair pasta 

·        Scoop roasted purple congo potato and pumpkin, Fleurieu pistachio, Lucilla cold pressed evoo 

·        KI Fresh Chicken Gallantine, Middleton Wild Mushrooms, White Parmesan Risotto

·         Ferguson snapper, ginger chilli & saffron sauce, shaved fennel