Terroir Auburn runs with a strict locavore philosophy. We use as much local produce as humanly possible, with only ingredients such as spices and some dairy products out sourced, as they are not produced in the Clare Valley.
A strong focus on seasonality and a weekly changing menu insures a contempary representation of seasonal Clare Valley produce.
All ingredients are sourced from sustainable and humanely treated stocks.
With both current and old school cookery techniques used, in a relaxed yet professional setting, Terroir Auburn is a true representation of the modern Clare Valley.
Locally sourced within 100 mile radius, except spices and some dairy products which are not grown or produced in the Clare Valley. All proteins sourced locally, fruits, vegetables and herbs grown in the kitchen garden and local growers.Weekly changing menu consisting of 4 starters, 4 mains and 2 desserts.
Try our 4 course tasting menu with specially chosen dishes by Chef Dan Moss
Located in the beautiful township of Auburn, South Australia, Terroir Auburn can be found on Main North Road in between The Rising Sun Hotel & Meller's Café.
The Building is circa 1860's, with modern fittings, high ceilings and large window frontage creating an airy Parisian feel.
Terroir Auburn is 110km from Adelaide, and 24km from the town centre of Clare.
Dan – Chef trained both in SA and overseas in the UK, Germany & Canada
Rohan – Qualified Butcher, Seafood expert and qualified Cheesemaker.
35 people, with a small al fresco setting available
DinnerWed - Sat from 6pm Small Plates & DrinksSaturday & Sunday 12 noon - 4pm