Samphire

by the Sea

Two-hatted by the Australian Good Food Guide

Dining at Samphire

Dining at Samphire is shaped by the Southern Ocean, the rhythms of the island. Native coastal ingredients are foraged from the shoreline, while local fishermen supply rock lobster, green-lip abalone, and King George whiting, brought simply and thoughtfully to the table.

THE EXECUTIVE CHEF

Jono Sweet

Executive Chef Jono Sweet takes a considered, place-led approach to cooking. His philosophy is simple: let the island shape the menu. From hand-harvested samphire to wild-caught seafood, each dish reflects the landscape that surrounds it.

THE RESTAURANT

The Dining Room

An intimate dining room with floor-to-ceiling views across the bay. As the light shifts and the weather moves, a seasonal degustation menu is served alongside South Australia’s finest wines.

PRIVATE EXPERIENCES

Tides & Table: A Private Beach Dining Experience

A private three-course dinner set on the sand at sunset, with a dedicated host and bottle of wine, offering an intimate and unforgettable dining experience on Louth Island.

THE CELLAR

Sommelier's Selection

A curated selection drawn from South Australia’s most respected wine regions. From Barossa Shiraz to Adelaide Hills Chardonnay, each bottle is chosen to complement the seafood-rich menu.