Bringing a fresh, local menu to the new heart of Flinders University is the aim of Alere Restaurant’s head chef, Kyle Wood.

With a focus on seasonal vegetables, grains and herbal ingredients incorporating fresh and ethically farmed produce, Mr Wood uses both traditional cooking techniques and contemporary styling to achieve a modern Australian menu.

Having previously worked at Windy Point and respected restaurants overseas, Mr Wood says he is looking forward to catering for an even larger dynamic of people.

“I’d like to create a buzz that hopefully will extend off campus and bring more people on site. Working at Flinders also gives me the ability to get a better work-lifestyle balance which is important in keeping the brain refreshed,” he said.

From Coffin Bay oysters to Willabrand figs from a Houghton orchard, every item on Alere’s menu has a South Australian story.

“The best thing about the menu is how local the produce has been sourced and how the freshness and lightness compliments the restaurant fit out,” Mr Wood said.

Stunning views across the terraces of the new Plaza, over the lake and out to the coastline put Alere at the forefront of new dining experiences in Adelaide.

Following an initial trial service, Alere is now open for morning tea from 10am, full lunch service from 11.30am and evenings at the bar on Thursdays and Fridays. Bookings can be made at alererestaurant.com.au