Jock Zonfrillo adds brunch and childhood memories to his Rundle Street joint.
Schnitzel, Nonna’s minestrone and a kilo of Goolwa cockles are some of the additions to Blackwood’s winter menu. It’s hardly the fine-dining spread Blackwood chef Jock Zonfrillo presents upstairs at his restaurant Orana. Which, he says, is the point.
“People assume Blackwood is a mini Orana,” Zonfrillo says. “It’s not. There’s nothing more dumbed down than a schnitzel. It’s not a beef or chicken parma, it’s a prawn schnitty, but it’s a schnitty nevertheless.”