Set on 84 hectares of sprawling Adelaide Hills countryside, Lot.100 has evolved over six years to become the definition of true hospitality.

Here, flavour-forward innovation shines, thanks to its on-site producers: Mismatch Brewing Co, 78 Degrees Distillery, Hills Cider Co and Ashton Valley Fresh. However, this desire to champion SA flavours reaches beyond craft beverages to its paddock-to-plate ethos that underpins seasonally-inspired menus.

Here, you can snack on kimchi crisps and seasonal antipasto with homemade sourdough; linger over a casual three-course lunch of wood-fired pizza, small plates and dessert; or settle in for a long lunch–a deeper introduction to the Lot.100 philosophy.

Curated by Head Chef Jack Winfield, this four-course experience leans on the rhythm of the seasons, changing daily to showcase what’s growing in the on-site garden or sourced from nearby producers.Think courses of confit globe artichokes with salted turnips, Spencer Gulf prawns with marigold and slow-cooked beef short rib with saltbush and pale ale mustard.

This connection to craft runs deep. Just metres from the restaurant, you’ll find a working brewery and distillery, where guests can get hands-on with experiences like 78 Degrees’ Blend Your Own Gin masterclass. It’s all part of the Lot.100 experience–a place built on simple pleasures, local flavour and laid-back charm.

68 Chambers Road, Hay Valley
lot100.com.au
@lotonehundred