Come at sunset, or any other time, to enjoy this magical setting and Chef John Ingram's skillful cooking. The English native has fallen for Kangaroo Island's rich bounty, penning a love letter to the region's farmers and fishermen on his menu. Whether it's seasonal vegetables, fish and oysters, lamb, pork, or honey, Ingram's inspiration runs deep, crafting dishes ranging from starters like blue swimmer crab, sweet corn, tarragon tartare and finger lime over crackers to main dishes like trout confit with leek emulsion and elderflower sauce.