SkyCity Adelaide headhunts Kane Pollard of Topiary for its ‘jewel’ restaurant, Sol, open in November
SkyCity Adelaide has picked an unlikely chef for its “jewel” restaurant, Sol. And he’s planning to bring something special to the plate.
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The head chef of SkyCity Adelaide’s “jewel in the crown” restaurant is more familiar with garden landscapes than soaring skyscrapers.
But Kane Pollard’s sea change from suburban garden centre to city casino makes more sense than he ever thought it would.
Pollard, whose Topiary cafe in Tee Tree Gully’s Newman’s Nursery sits at no.4 on SA’s delicious.100 list, is leading the charge at soon-to-open Sol restaurant, which alone will employ around 50 people across the kitchen, bar and front of house.
“I’m looking to take it back to old-school hotel style,” Pollard said. “I want to hire a cheesemaker/fermenter, a butcher, a fishmonger, baker, pastrychef, forager, and fill out the team with as many locals as we can.”
Jumping aboard SkyCity’s $330 million expansion was not something on Pollard’s radar. Head-hunted for the role, Pollard wasn’t sure if it was the right move – until he was assured he could use the small local suppliers with whom he had built strong relationships, and have full creative control of the menu and his team.
Sustainability and reducing the carbon footprint is also important to the chef.
“After doing a bit of research, the company itself is carbon-neutral in New Zealand where the base is, and they’re working towards the same in SA – weirdly enough they have the same beliefs I do,” Pollard said.
“My brother put it well; he said, ‘you’ve got a very important message and up until now you’ve been speaking to a small audience. This is the opportunity to literally shout it from the rooftop and put the importance of local, sustainable and housemade produce on the map.”
While many restaurants today are using local ingredients, Pollard said the difference for him was the pursuit of “uniqueness”. “I think there are plenty of beautiful venues in town and Sol will be too, but the excitement from a food aspect is something that is lacking,” he said. “I’ll keep the menu descriptions relatively basic and approachable, but when the food hits the table there will be a sense of excitement so that each dish is a new experience for somebody.”
Sol’s dining room will seat 80, plus 30 on the deck, while the bar area will seat 200 once restrictions ease. It will also offer in-room dining to hotel guests.
A total of 240 hospitality jobs are currently advertised as part of SkyCiy’s development across five new restaurants: Sol, Huami (Chinese), ITL (family friendly Italian), Lucky Noodle (South East Asian) and bar Westward.
Pollard passes the reins of his Topiary kitchen to Alex Payne, who has been part of the team since Pollard and his wife Adele opened the cafe eight years ago.
“(My wife) Adele and my parents-in-law Pelly and Deb are all still there … they’re more than capable and excited to step up,” Pollard said.
Sol opens late November.