Native honey with green ants and slow-cooked mutton necks – dining out in Adelaide has become an experience one will never forget. With the world’s best chefs at the helm of Adelaide’s kitchens and tremendous produce at their doorstep, it comes as no surprise that there is an abundance of first class restaurants in the city. The variety ranges from the exotic Africola to the exquisite Orana, which constantly redefines food by introducing little known native produce to its menu. Adelaide truly knows how to wine and dine!
Kenji Ito is the star of Adelaide’s Japanese cuisine scene and the only Adelaide chef licensed to serve the potentially lethal fugu pufferfish. SA has been gifted with some of the finest beef and seafood and in the world – allowing Ito to create tender strips of wagyu and a sashimi boat that even has Japanese locals coming back for more.
5/242 Hutt St, Adelaide
08 8232 0944
Treat your tastebuds to more than a dozen house-made pastas, shared meat plates, and chef Andy Davies’ modern dishes, including cured swordfish or blue swimmer crab. Oggi is an award-winning space that channels a Tuscan piazza, including a verdant hanging produce garden, butcher shop and pastificio – all created from American oak. A feast for the senses.
76 Pirie St, Adelaide,
08 8359 2525
Hill of Grace
A collaboration between an iconic Barossa Valley winery and one of cricket’s most hallowed grounds – Adelaide Oval – Hill of Grace delivers a uniquely South Australian experience. Head chef Dennis Leslie and his skilled team serve up a French twist on the rich, sweet flavours of his Philippines homeland, using the best quality local seasonal produce.
Adelaide Oval (Eastern Gate),
08 8205 4777
Peel St is laneway dining done right: no pretention, generous portions, switched-on staff and chefs Jordan Theodoros (ex Darley Street Thai, Sydney) and Marty Corcoran serve up a celebration of the flavours of the Middle East, Asia and the Med (our tip: pork belly with peanuts and prawns). Great for lunch or dinner Peel St captures the flavour of Adelaide.
19 Peel St, Adelaide,
08 8231 8887
Chef Duncan Welgemoed’s spent years working for Heston Blumenthal and Gordon Ramsay. Now he’s the star of his own show in the open kitchen at Africola. A recent change has seen Africola shift from the tastes of Southern Africa to the flavours of the north: such as Ethiopia and Morocco.
4 East Tce, Adelaide,
08 8223 3885
This is Australia’s answer to Noma. Owner/chef Jock Zonfrillo and chef Shannon Fleming redefine Australian culinary culture by getting back to its first principles. Ingredients are sourced from Aboriginal communities (Orana means “welcome” in the Wiradjuri language) – so prepare for native ingredients, including bunya nuts, riberries, quandong and saltbush. Chefs talk you through unfamiliar dishes and wines can be matched.