Africola
Africola might no longer be the revelation it once felt like but its big-hearted, cheerful approach to dining still puts a smile on its massive cohort of followers.
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4 East Tce, Adelaide
(08) 8223 3885
Africola might no longer be the revelation it once felt like but its big-hearted, cheerful approach to dining still puts a smile on its massive cohort of followers.
When co-owner/chef Duncan Welgemoed first opened in the East End, there was nothing else like it. All that fire and smoke, and earthy, spicy South African flavours infused into the best South Australian produce.
Now the Soweto chop house décor has been upgraded with a sleek new design with more bar seating, the better to enjoy the kitchen theatre.
Fare is still African(-ish), but inspired by the north, with cooked and sprouted pulses, felafel, labneh, smoky eggplant, curry, flatbreads and intriguing vegetable dishes and pickles.
The fire element remains very much part of the Africola experience — think blackened peppers, charcoal grilled whole sardines, roasted and grilled meats like the hugely popular Peri Peri chicken with boom!chakalaka sauce, Boston Bay pork chop and Wagyu steak.
Everyone has a wood oven and charcoal these days, but few employ them to such dramatic effect. From the famous tea sandwich starter (crisp chicken skin between white sliced bread), through sea, vegetable, and meat sections of the menu, generously proportioned dishes come together in a vibrant but harmonious blend, ideal for sharing.
Value is excellent, service is smoothly efficient, and there’s a palpable sense of fun in the room. It’s a show. Pull up a stool and enjoy.
- Hours: D Tues-Sat
- Bill: E $10-$26 M $16-$40 D $15
- Wine: Wine list, plus BYO | Corkage $20
- Chefs: Duncan Welgemoed
