Keegan spent years cooking across some of the country's best kitchens and high-country lodges, including The Lindis, Mahu Whenua, and Minaret Station, and before that, La Colombe in his home town of Cape Town. Along the way he found himself drawn, more and more, to something more personal than the pass. Growing his own food, fermenting it, and cooking most of it over fire: the way he'd learned to cook long before any kitchen did.
Eilish joined him with the same instinct, but for hosting: making sure every guest feels looked after from the moment they arrive, without ever feeling fussed over.
Adonis Co. was built from that intention: hospitality that's quiet, warm, and shaped entirely around the people it's for.
Whatever's in season nearby comes first. When it's not, we'd rather ferment or preserve it ourselves than reach for something flown in.
Most of it happens over an open fire. It's still Keegan's favourite way to cook, and you can taste it in the food.
Discreet, warm, and attentive. Care that lets you stay present with your guests instead of the details.
Keegan leads every kitchen himself, from the first menu draft to the last plate. Eilish hosts, welcoming your guests, managing the details, and keeping the evening unhurried from start to finish. We're both there for every booking.
For bigger occasions, we'll bring in trusted extra hands on the day, plus a small number of local growers, foragers, and producers we've worked with for years. But it's always Keegan and Eilish leading it, not a rotating team.
“It's a blessing to be able to do what you love every day, in some of the most beautiful places in the country.”Keegan, Adonis Co.