Familiar faces are driving hot new dining and drink offerings across Adelaide, from a new cocktail bar that rounds out a trio of Kardachi eateries at Henley Beach to two new venues that have opened in the city with some serious pedigree behind them.
Anchovy toasts at SeaSalt
HERRINGBONE
Herringbone, opening at the former Panacea site, is a new casual diner from an impressive team of Peel Street‘s Ben McLeod (who also remains at that venue), chef Quentin Whittle and floor manager Paul Tripodi, who have both left Stone’s Throw to run their own enterprise. Whittle’s first menu includes slow-roasted lamb shoulder with smoky eggplant, potato gnocchi with chèvre, spinach and chilli oil and roasted cauliflower with mujaddara and hummus, reflecting a pan-Mediterranean sweep of influences in generous dishes.
72-74 Halifax St, Adelaide, (08) 8232 3523, herringbonerestaurant.com.au. Lunch Tues-Fri noon-3pm, dinner Wed-Fri 6pm-10pm, Sat 5.30pm-10pm.
Views from West (photography: Josh Geelen)
WEST AND SEASALT
The city’s small bar vibe finally reaches Adelaide’s seaside suburbs with West, a small rooftop bar from Maybe Mae‘s Ollie Margan and restaurateur Simon Kardachi, the man behind Adelaide hits such as Shobosho and The Pot by Emma McKaskill. Befitting its location, West is part Tiki, part ’60s lounge décor, with ocean views, a patio and bluestone floors completing the picture.
The 70-seat bar is located above two other Kardachi group eateries: Melt Pizzeria and casual seafood spot SeaSalt, which promises to be another hot summer hangout. At the latter, chef Chris Robinson is using a hibachi grill to cook superior fish in the company of sturdy hand-cut chips, while the rest of the menu contains a few bold seafood twists including sardine Bolognese on spätzle, and irresistible anchovy soldiers
West, 269 Seaview Rd, Henley Beach, no phone.
SeaSalt, 269 Seaview Road, Henley Beach, (08) 8465 5005, seasaltbysea.com.au. Tues-Fri 12pm until late, Sat-Sun 9am until late.
SeaSalt
CHARLICK’S
There’s a new kid on the block at the recently re-opened Stag Hotel (now known as The Stag Public House). Charlick’s, a venue-within-a-venue (with a separate entrance to boot), has set up shop in what was the pub’s dining room and will offer a standalone menu crafted by former Orana sous chef Blake Drinkwater, who is sourcing locally, foraging and capturing bold, bright flavours in plates such as beef short-rib with fermented leek, anchovy and beach mustard or trumpeter with roasted cipollini onions, corn and preserved lemon. Designer Claire Kneebone (also behind venues such as 2KW, Bread & Bone and Udaberri) has chosen oak and terracotta tones for the interiors to reflect an earthy cucina look. Could this latest incarnation of The Stag bolster what’s been an undervalued prime location?
30 Vardon Ave, Adelaide, 0417 360 531 charlicks.com, Wed, Thurs, Sun 6pm-11.30pm, Fri-Sat 6pm-midnight.
