The Meat & Wine Co to open Adelaide restaurant on Currie St this weekend
Take the first look inside the plush new steakhouse which is set to open its doors in historic Elder House this weekend.
Food & Wine
Don't miss out on the headlines from Food & Wine. Followed categories will be added to My News.
An African-inspired fit-out centred around four plush and spacious dining areas will greet patrons at The Meat & Wine Co restaurant, which opens in the CBD today.
The 630sq m eatery is on the ground floor of the heritage-listed Elder House building on Currie Street, which has undergone a multi-million-dollar transformation.
The interior design features four semi-private dining spaces surrounded by hanging ropes, inspired by the African “boma” – a safe space for people or livestock traditionally constructed in woven twigs or branches.
Dishes such as the boerewors sausage, cooking techniques and the dining space reflect founder Bradley Michael’s South African heritage.
He said the restaurant would offer “something new” to Adelaide diners.
“Not that you haven’t got good steakhouses but I think a steakhouse of Meat & Wine Co’s calibre will work well here,” he said.
“There’s a South African influence with the way we cook our steaks – the basting and how we caramelise the meat. You’ll see that South African influence in the design of the space – the building has so much character and it really suited The Meat & Wine Co feel.”
The restaurant will accommodate up to 195 diners at any one time.
Elder House will also include a retail and hospitality arcade linking the building’s Currie Street entrance with the Anster Street laneway at its rear.
The Meat & Wine Co’s Adelaide restaurant manager, Dhiraj Karki, said the eatery would also offer a new range of dry aged premium steaks.
“Guests can expect to be immersed in an Afro-centric dining environment that unites our premium range of meats, basted with our exclusive 35-year-old secret basting sauce,” he said.
“We are excited to launch our opening with an exclusive aged meat program of high-grade dry aged steaks to offer as much variety as possible.”
The Adelaide restaurant will become the country’s ninth The Meat & Wine Co – and Mr Michael is confident that the hospitality sector would bounce back from the effects of COVID.
Inside the SA Indian restaurant with 200 dishes on the menu
Huge kitchen, 20 chefs and a menu that is as long as your arm. But is it worth your time? SA Weekend’s food reviewer checks it out.
Major makeover for top city restaurant
A high-end CBD restaurant that closed its doors earlier this year after finding it “increasingly difficult to remain viable” is set to reopen – but with a tantalising twist.