The Adelaide Hills venue that can do just about everything
If you’ve ever tried to explain Lot.100 to someone who hasn’t been, you’ll know the struggle. Is it a cellar door? A restaurant? A brewery? A wedding venue? The answer, according to general manager and executive chef Shannon Fleming, is simply: yes.
Set across 78 hectares of apple orchards in Hay Valley, between Nairne and Woodside, Lot.100 has spent the past seven years quietly becoming one of the Adelaide Hills’ most adaptable hospitality destinations – capable of hosting everything from a casual pizza-and-pint pit stop to a 1000-person corporate takeover.
“It’s a bit of a beast,” Fleming says with a laugh. “I can’t describe it in one word because we’re not a restaurant, we’re not a café, we’re not a cellar door. We’re sort of everything.”
A brand home that grew legs
Established in December 2018, Lot.100 began life as a collaborative “brand home” for five Hills producers: Mismatch Brewing, Adelaide Hills Distillery (now 78 Degrees), Adelaide Hills Cider, Ashton Valley Fresh juices and Vinteloper Wines. The idea was simple – bring multiple craft beverage brands together in one space and let visitors taste the lot.
The production shed is still on site, cider apples still grow all around the venue, and Lot.100 remains the exclusive cellar door for those original brands. But over time, the venue has evolved far beyond its co-op beginnings.
“A lot of that’s had to do with food and the destination aspect,” Fleming says. “The way people drink and eat now is very different to seven years ago, and we’ve had to evolve with that.”
Food-first, Hills-focused
While the drinks offering remains central, food has become the real anchor. Lot.100 now sells more food than booze – a shift driven partly by its Hills location and partly by Fleming’s own background in fine dining.
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The kitchen operates across multiple formats: a more refined à la carte or set-menu restaurant experience inside, a cellar door menu suited to tastings and small groups, and a large-scale pizza operation servicing the courtyard.
“We really focus on Adelaide Hills produce,” Fleming says. “Our wine list is 100 per cent Hills, and that extends to our event and wedding packages as well.”
It’s this layered food offering that allows Lot.100 to flex so easily between different event sizes and styles.
Small groups and elevated cellar door experiences
Inside, Lot.100 caters comfortably to groups of around 50 or fewer looking for a more curated food-and-drink experience. This is where Fleming’s fine dining background quietly shines, with structured menus that feel special without tipping into stuffy.
“It’s still a cellar door, but there’s definitely an experience there,” he says. “You can do flights, you can sit down and eat properly — it doesn’t feel rushed.”
For birthday lunches, long-overdue catch-ups or small corporate gatherings, this side of Lot.100 offers a polished alternative to the typical Hills tasting room.
Big parties, bigger energy
Outside, things scale up fast. The sprawling courtyard – home to the venue’s pizzeria – can feed between 260 and 300 people, making it a natural fit for milestone birthdays, hens and bucks days, and large group celebrations.
“That’s your party atmosphere,” Fleming says. “Pizza, beer, big groups, a bit of energy.”
Add lawn space, live music during summer weekends and panoramic views over the orchards, and it’s easy to see why Lot.100 has become a magnet for relaxed, festival-style events that still feel well-run.
Weddings and major corporate events
Then there’s the top end. Lot.100 regularly hosts weddings and large-scale corporate events – including takeovers for up to 1000 guests.
“It’s so adaptable,” Fleming says. “If you want a quick pizza and a beer, no worries. If you want a full experience, no worries. And if you want to bring 1000 people, we can do that too.”
The venue’s size, multiple service areas and experienced events team mean it can transform dramatically depending on the brief — something that’s increasingly rare in the Hills.
Taking Lot.100 on the road
More recently, Lot.100 has started exporting its model beyond Hay Valley. Premium off-site catering is now a growing part of the business, led by Fleming and head chef Jack Winfield, both of whom have extensive outside-catering backgrounds.
“We find it really easy to reproduce what we do here at a different site,” Fleming says. “Whether it’s mobile pizza or a multi-course wedding for 100 to 120 people, we’ve got the skill set.”
This has positioned Lot.100 perfectly for the rise of “dry hire” weddings and events – where couples or organisers secure a location first, then bring everything else in.
“It could be a homestead, a paddock, an oval – even somewhere with no facilities,” Fleming says. “That doesn’t phase us.”
While the focus remains on the Hills, the team has already delivered successful events further afield, including a dry-hire wedding in Middleton.
Still evolving, seven years on
Seven years after opening, Lot.100 is still changing – supplying food to other Hills cellar doors, refining its off-site offering and continuing to sharpen its identity as a one-stop food and beverage destination.
“The food’s been a big part of why we’re still here,” Fleming says. “And the beverage offer is as strong as ever.”
For a venue that resists definition, that might be the point. Lot.100 isn’t trying to be one thing – it’s built to be whatever the occasion calls for.
