Samphire
by the Sea
"Guided by the tides, harvested from the wild."
Dining at Rumi is an exploration of the Southern Ocean’s pantry. Our chefs forage native succulents from the shoreline and partner with local fishermen to bring rock lobster, green-lip abalone, and King George whiting straight from the water to your plate.
Jono Sweet
Executive Chef Jono Sweet brings a raw, elemental approach to fine dining. His philosophy is simple: let the island dictate the menu. From hand-harvested samphire to wild-caught seafood, Jono's dishes are a direct conversation with the landscape surrounding you.
Ocean to Plate
An intimate dining room with floor-to-ceiling views of the bay. Watch the weather roll in as you enjoy a degustation menu paired with South Australia’s finest wines.
Native Infusions
Our cocktail list is a liquid journey through the island's flora. We infuse spirits with hand-foraged coastal rosemary, native juniper, and saltbush.
Dining on the Sand
For the ultimate romantic gesture, let us set a table for two on the beach. A fire pit, a private chef, and the sound of the ocean under the Milky Way.
Sommelier's Selection
A love letter to South Australian viticulture. From Barossa Shiraz to Adelaide Hills Chardonnay, our list is curated to perfectly complement the seafood-rich menu.