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Hardy’s Verandah Restaurant is one of the Hills’ most celebrated dining rooms. A three-hatted, valley-facing landmark inside the 5-star Mount Lofty Estate, known for its refined service, elegance and a kind of old-world romance that draws everyone from Adelaide locals to A-listers up the hill. As of this year, Alessandro Mangione is the leader carrying that legacy forward. And fittingly, he was part of the team when it all began.
“The new menu Alessandro has delivered is nothing short of outstanding,” says Nicole Richards, General Manager of the Estate.
“His ability to draw out the best of our seasonal produce and to curate a sequence of dishes that feels both harmonious and bold, has been transformative for the guest experience.”
It’s high praise, but Alessandro’s path here – from a Torino Piedmont childhood to London hotels, New Zealand kitchens, Botanic’s hyper-seasonal laboratory and finally the summit of Mount Lofty House – is the kind of culinary journey that inevitably leads to a dining room like Hardy’s.
Hardy’s Verandah is the epicurean heart of Mount Lofty House, a 30-acre boutique hotel – recently crowned South Australia’s Best 5-Star Accommodation for the third year running – that overlooks the Piccadilly Valley, surrounded by 4,000 acres of national park and framed by panoramic views.
Hardy’s Verandah was also named South Australia’s Best Restaurant – Accommodation Division this year for its signature degustation and elegant High Tea, which are paired with a wine list boasting more than 1300 Australian and international bottles, including vintages in the cellar dating back to 1852.
Alessandro’s route to the Verandah kitchen stretches far beyond the hills. He started cooking at 14 in Torino, a region shaped by Barolo and truffles, and left for London at nineteen with a naive confidence that would help define his early career.
“I thought I was going to London for six months,” he says. “I ended up staying two years.”
He walked into Dukes London, Mayfair (the hotel Ian Fleming frequented and where he conceived the James Bond martini), asked for a job, got told no, and asked again.
“They liked my attitude, so they gave me the job” he admits. When I arrived, I came from Italy thinking I knew everything and 5 minutes into the job, I realised I knew nothing at all. I saw the dishes there and thought, ‘oh my god, this is incredible.’ So technical.”
It was Alessandro’s first taste of a serious, high-pressure brigade, working his way up from Commis Chef to Chef de Partie. He mentions that “standards” was the key takeaway.
“Sometimes you just have to show you’re eager. A lot of people who succeed aren’t the most naturally talented – they work really, really hard. A lot of people want to run before they learn to walk,” Alessandro explains.
New Zealand’s two-hatted Palate Restaurant came next – “a completely different scenario” – and then Australia, where he joined the opening team at Hardy’s Verandah in 2016, working under Wayne Brown.
Back in 2016 the restaurant was a different beast. Japonesque (Japanese-inspired) food, two tasting menus, and a structure that didn’t quite allow the fully immersive experience Alessandro prefers. He moved on to SkyCity, then to Restaurant Botanic under Justin James, where his passion for craft developed even more.
“When I went there, I was like, this is not even food. This is beyond,” Alessandro tells us. “It was learning about producers, foraging, fermentation, preserving. We’d go out on our days off to forage, then use those ingredients across the menu. Building layers of flavours, it was just incredible.”
Most recently, he launched LVN at Bird in Hand Winery with Jacob Davey, and then, almost by chance, found himself circling back to Mount Lofty Estate.
“I heard they were looking for a head chef. I still had the general manager’s number. I said, ‘I’m up for grabs.’ And then Nicole reached out,” he shares. “I really wanted to do something of my own – to create my own food.”
And now he has it. Hardy’s is his to refine, shape and obsess over.
Alessandro draws on everything he’s learned to deliver an experience Nicole calls “an outstanding reflection of his talent and vision.”
“Every element has been meticulously curated to showcase exceptional produce, and the response from our guests has been extraordinary. His leadership ensures the entire experience is elevated from the first interaction to the final course,” she continues.
Hardy’s Verandah functions as a single-menu dining room. Alessandro also oversees Martha’s, the estate’s more relaxed bistro, but Hardy’s is his fine-dining baby.
Since taking the reins, he’s expanded the structure from nine dishes plus bread to a procession of courses enriched by what he calls “sidecars” – supporting elements designed to deepen the experience.
“We have a beef dish we serve with ox tongue, cooked in a sesame seed sambal and served in a bone marrow that’s been hollowed and served with bone marrow custard,” he explains. “Two elements that belong together. It’s something I loved doing at Botanic and at Bird in Hand, building layers.”
He’s subtly stitching connective tissue between courses, too. “We might use the same ingredient across three dishes so there’s a colour line, like a rose petal or nectarine that appears in different forms to tie everything together.”
Dessert is where his Piemonte roots show their face. “We have a bonet-inspired dessert. Chocolate, coffee and amaretto from where I come from,” he says. His version is layered with forest cherry and apricot inside, topped with a macadamia mousse frozen into a mould so it resembles a whole nut, glazed, and finished with apricots in liqueur and grated macadamia.
But Alessandro’s detail-brain doesn’t stop at the food. New plates, glassware, and trays pick up the textures in the dining room, and he’s even made a cutlery rest from the vines on the property used to make Sequoia’s sparkling wine.
“What makes Alessandro such an asset is his holistic approach,” says Nicole. “He collaborates closely with the front-of-house team to ensure that each dish, each moment, and each interaction contributes to a truly memorable dining experience. His passion is evident in every detail.”
It’s the kind of detail that warrants attention, so it’s no wonder people are already noticing.
“Every element [of his new menu] has been meticulously curated to showcase exceptional produce, and the response from our guests has been extraordinary,” Nicole continues. “His leadership ensures the entire experience is elevated from the first interaction to the final course.”
Hardy’s Verandah has always been a restaurant shaped by its place. Mount Lofty House, once the backdrop to Arthur Hardy’s legendary parties, is now one of the state’s most awarded luxury destinations.
Alessandro’s arrival becomes a defining part of Mount Lofty House’s next chapter. A new creative voice with meticulous attention to detail, and an instinctive understanding of what Hardy’s should feel like in 2025 from someone who was there at its inception. A full circle moment, no doubt.
“Alessandro’s craftsmanship shines in every dish—his curation and use of premium produce have elevated the entire Hardy’s Verandah experience,” Nicole concludes.
Alessandro Mangione helms Hardy’s Verandah
Where: Hardy’s Verandah, Mount Lofty House, 1 Mawson Dr, Crafers
When: 12pm-4pm/6pm-10pm daily
For the website, click here.
