The Stadium Management Authority has forecast a slim $200,000 surplus for this year, SMA chairman John Olsen revealed last night.

At the launch of the Hill of Grace fine dining restaurant at the Oval, Olsen said that amid the whirlwind of positive PR for the Oval it had been easy “or, for some, convenient” to forget that there was a business running behind the revamped stadium.

He said with all businesses there was risk, and in the case of the Oval the risk was shared “solely” by the SACA and the SANFL.

The comments  appeared to be a reference to debate about the size of the AFL clubs’ financial return from the revamped Oval.

Both clubs have questioned whether they will get the appropriate and expected “uplift” in revenue from their first season at the stadium.

Olsen has previously been reported as saying there would be an estimated $12 million boost to the clubs’ coffers.

Last night, he said this figure would be more than $8.5 million.

“There clearly is from the football public’s point of view an outstanding result to date, but AFL clubs have had a net financial uplift in excess of $8.5 million shared between them – such has been the success of this facility,” he said.

He said that after the SMA had set aside the required $2.8 million for a “sinking fund” to cover maintenance and eventual refurbishment, plus a $1 million community sports fund, the authority’s surplus would be $200,000 for this year.

The authority was also managing an $8.5 million overdraft which had been used to “select, train and employ” a pool of 2000 staff who work in the stadium on game-days.

Olsen said the restaurant in the eastern stand, with sweeping views of the Oval, was a “critical plank” in the SMA’s business plan, particularly in light of the predicted $200,000 surplus.

“And therein lies the challenge and why this night is so important in more ways than one,” he said. “It is part of a budget plan to ensure the Stadium Management Authority is able to break even.”

The restaurant, a collaboration with Eden Valley-based winery Henschke, is led by chef Dennis Leslie, formerly of the Hilton Adelaide.

The restaurant is named after Henschke’s most famous wine, Hill of Grace. The restaurant is home to the only complete set of Hill of Grace wines on display, going back to the first vintage in 1958.

The restaurant is open to the public for dinner from Tuesday to Saturday as well as for lunch on Fridays.

On game days, it will be open to members of the “Audi Stadium Club”.

The view from the new Hill of Grace restaurant.