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In the depths of winter, not much compares to hearty, generously served comfort food, and the husband and wife team Shali and A’kash at Lou’s by Horizon is serving just that.
They’re bringing Euro-inspired and heart-singing soul food to the fore this season with their new seasonal menu.
Launching mid-August, the menu takes its cue from Executive Chef A’kash’s global culinary journey, and ties in beautifully with the changing seasons.
There’s ‘Nonna’s gnocchi,’ soft, pillowy puffs served in a slow-cooked Roma tomato passata, finished with fresh cream, parmesan, and broccolini for a hint of green bite. Then there’s the slow-braised beef brisket, marinated in Mediterranean spices, cooked low and slow, and served atop mustard mash with chargrilled vegetables.
And recommended is the sumptuous smoked ham and potato croquettes and eggplant involtini. All is made in-house, daily, from the gnocchi puffs to the rosemary and olive focaccia.
Croquettes – Smoked ham and potato, eggplant involtini, Rosemay and olive focaccia bread, antipasto platter
Beef Rigatoni
The menu is also deeply tied to the seasons and what’s locally available. The current rollout sings to the flavours of winter and the transition into spring, and draws from the Barossa’s abundant produce, with local veggies, house-made pickles, finger limes, and wild greens weaving their way into the dishes in unexpected ways.
“We work closely with local growers and suppliers,” A’kash says. “Our menu evolves as the land does — that’s the beauty of cooking in the Barossa.”
Chef A’kash is no stranger to the restaurant scene, cooking his way through the polished kitchens of Hilton and One & Only Royal Mirage in Dubai and Oman, and stints in Lebanon, Turkey, Greece, France and Italy.
“My food speaks the culinary language of the cities I’ve lived in,” he says.
“I’ve been fortunate to work with some incredible French and Italians who taught me to trust my palate and let ingredients speak. One pivotal moment in Dubai, where everything came flown in from around the world – it taught me patience and respect fot the seasons and global ingredients.”
But of all the cuisines he’s explored, Mediterranean remains his greatest love.
“It allows more room for storytelling,” he says. “Cuisines rich in history, storytelling, and generous hospitality. That diversity felt aligned with the kind of experience I wanted to offer.”
It’s not just the palate that’s taken on a journey at Lou’s. Set in Lou Miranda Estate winery, a beautifully restored heritage building in the heart of the Barossa, the venue’s high ceilings, arched windows, detailed stonework, and sweeping views over the alfresco and rolling vineyards emulate the charm of Mediterranean wine regions. The grandeur and sheer elegance of the space feels almost Baroque or Victorian, if you allow the imagination to run wild.
And that’s kind of exactly the point.
“We want guests to feel transported – as if they’ve stumbled upon a rustic spot in Italy. But still recognisably Barossan,” she says.
Locally rooted, steeped with historic charm, and with a bold new menu serving Mediterranean comfort, Lou’s by Horizon makes for the perfect long lunch destination, weekend road trip stop, or celebratory dinner with soul.
WHAT: Lou’s by Horizon restaurant
WHERE: Lou Miranda Estate Winery, 1876 Barossa Valley Way Rowland Flat
WHEN: Thursday 11am-3pm, Friday 11am-3pm & 5:30-9pm, Saturday 11am-3:30pm & 5:30-9pm, Sunday & Monday 11am-3:30pm
For the website, click here.
@lousbyhorizon
Dining and Cooking