Latest Adelaide food and wine news: How to dine at SkyCity Adelaide’s four restaurants on the same night
How to dine at SkyCity Adelaide’s four restaurants on the same night, a new Mexican eatery for the eastern suburbs and free city coffees to beat the Monday blues.
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Do you find it impossible to choose between SkyCity Adelaide’s range of acclaimed restaurants?
Well, a new experience now allows you to dine at all four on the SAME night.
The SkyCity Culinary Excursion offers a progressive four-course dinner every Thursday evening, with guests tucking into a single course at each of their venues: Sôl Rooftop, iTL, The Kitchen and Madame Hanoi.
SkyCity Signature Outlets Manager Jimmy Parham said they’ve “blown away” by the demand, with the first two Thursday dinner already sold out.
“This one is a first for SkyCity,” he said.
“Nowhere else in Adelaide can guests dine at four award-winning restaurants as part of one integrated experience.
“This unique culinary experience allows guests to savour a diverse range of dishes from our signature restaurants, all within one unforgettable evening.”
Tickets are $169 per person. Visit: skycityadelaide.com.au
ONCE-IN-A-BLUE-MOON EVENT
Start the week off right with a complimentary coffee at Peel St hotspot La Moka, thanks to a new collab with Super Studio.
There are 300 free brews on offer on Monday, August 19 from 7.30am until midday, in support of Beyond Blue.
DJ Brigiette will be on the decks all morning and customers can enter a wellness raffle with prizes designed to help people going through tough times.
Shannan Gillingham, Super Studio marketing executive, said this will be a Blue Monday to look forward to.
“We’re redefining Blue Monday by inspiring positivity for Adelaideans as they begin their week, while also supporting a vital organisation that ensures South Australians can access essential mental health care when they need it most,” she said.
All proceeds from coffee sale will go towards Beyond Blue.
Visit: fundraise.beyondblue.org.au/bluemonday
NORWOOD’S MEXICAN STYLE
A new Mexican eatery will add some extra flavour to one of Adelaide’s most popular dining strips.
Australian restaurant chain Rosa Mexicano this week launched their second SA location on The Parade, Norwood, in the former longtime home of Paul’s Fish Café.
Rosa Mexicano Australia’s Peter Stamatopoulos said The Parade was a perfect fit for their latest SA venue.
“When this iconic Norwood site became available, it was a no-brainer for us to choose this as our next restaurant location,” he said.
“The Parade is the heartbeat of the eastern suburbs, an iconic neighbourhood busy with discerning shoppers and lots of families.”
Mexican cuisine is on the rise around the country, according to Mr Stamatopoulos, thanks to its “delicious, easy to eat, freshingredients”.
“Above all it is a fun and vibrant culture,” he said.
“Cocktails, colour, music and culture at affordable prices – what more could you want.”
Their launch follows the recent openings of Hecho en Mexico on Peel Street, taqueria La Chiva on Grote St, Mamacita in the TRYP by Wyndham hotel and Que Onda Wey on Goodwood Rd.
Menu starters include stuffed jalapeños, street style corn, and Mexican croquettes. Main dishes include tacos, ensaladas, enchiladas, burritos, and plates such as chimichangas, paella and fajitas. Kids will also be covered with a ninos menu including quesadillas and nachitos.
ENJOY A SIP OR TWO IN THE VALES
Port and sherry lovers will be well-looked after at next weekend’s inaugural Neat Sips Fortified Wine Festival in McLaren Vale.
Designed to highlight its resurgence among wine enthusiasts, the event at McLaren Vale Distillery will feature Treasury Wine Estates fortified winemaker James Godfrey as the festival’s patron.
A vast array of wine producers from across SA will be showing their wares at the August 24-25 event including Lou Miranda Estate and Seppeltsfield, Bosworth Wines, Woodstock Wines, Kay Brothers, Honey Moon Vineyard and Pfeiffer Wines.
There will be masterclasses, led by industry experts, while festival goers can taste samples, purchase by the glass or buy bottles from the state’s top fortified winemakers.
More info: neatsips.com.au
A RIESLING WITH A DIFFERENCE
Barossa winery Gibson Wines has launched the country’s first riesling seltzer.
The unique collaboration brings together the winery’s innovation brand, Discovery Road, and Adelaide Hills spring water brand, A Rock and A Hard Place.
The Discovery Road by Gibson Riesling Seltzer blends single-vineyard Eden Valley Riesling with pure sparkling from Mount Lofty’s natural springs.
Available for $9 in 250ml single serve cans, there’s just 230 cases available nationwide, via Gibson’s cellar door from September 1 and online.
Winemaker Adam Fiegert described the new release as “riesling re-imagined” and “ultra-refreshing”.
“Being in 250ml cans itself brings with it new occasions. Pool-side, at the beach or at outdoor events is Riesling Seltzer’s native habitat,” he said.
Visit: gibsonwines.com.au/seltzer
HERE’S THE SCOOP: EASTERN SUBURBS DESSERT FAVOURITE SET FOR REVAMP
Fancy a Baci parfait or a honey gelato sandwich?
Gelato Bello’s new range of Italian-inspired desserts, created by chef Andrew Ferrera, will include both as part of a major refresh to its offering.
The family-owned gelataria on Glynburn Rd has closed for renovations and will re-open in mid-September with a new look and an expanded menu, along with traditional homemade sweets such as cannoli and zeppole.
Owner Marcus Nardone said Gelato Bello has been a “destination” for families in the eastern suburbs for almost 30 years, using authentic Sicilian recipes that have been passed down for generations.
“Nostalgic parents who visited for sweet treats when they were children are now bringing in their own kids,” he said.
“While the popularity has continued for decades locally, the tradition of gelato has been around for centuries in Sicily. We want to pay homage to these traditions while recognising that it has evolved in the modern market.”
PARC YOURSELF HERE IN AUGUST
Farewell winter with a range of tasty treats at the new European restaurant inside Hindmarsh Square’s Pullman Hotel.
PARC Brasserie and Bar is holding several exclusive events for food enthusiasts, whisky connoisseurs and music lovers across August.
Every Thursday night at PARC Bar, guests can tuck into ‘Tapas & Tunes’, which combines live music and delicious tapas dishes such as salmon croquettes and potato bravas with smoky aioli.
The venue will also toast Tasmanian Whisky Week from August 5-11, presenting diners with an extensive selection of some of the country’s best whisky.
McHenry Distillery boss Sir Bill McHenry will also appear at a special dinner on August 30, featuring unique offerings such as stout whisky-aged beer with snacks, and Tasmanian whisky with canapés. Seats are limited to just 40 so secure your spot early.
Visit: parcadelaide.com.au
COFFEE LOVERS, ON YOUR FEET
The cost of a standard coffee might be on the rise but there’s at least one place you can enjoy a cheaper brew – you just have to do it while standing up.
Iconic Italian deli Mercato, in Campbelltown, is offering $2 standing espressos in their bar, all day, every day.
Mercato managing director John Caporaso said they’re just doing their bit to help South Australians during the cost-of-living crisis.
“In Italy, coffee is usually enjoyed as a stand-up espresso shot for a quick pick me up and to interact with a business associate or someone you love as opposed to a seated setting,” he said.
“As a result, the barista can simply pump out coffee shots quicker and usually in between milk based alternatives. Furthermore, a stand-up espresso customer does not occupy a table that could potentially return better value if a patron would use it for coffee and breakfast resulting in a higher spend (with higher costs of course).
“We’re offering a cheaper alternative by changing our service to a standing espresso like the Italians do.”
Mercato, on Lower North East Road, is open until 6pm on Monday-Friday, and until 5pm on the weekends.
WINE DUO REVIVE HILLS EATERY
The duo behind SA wine producer Hills Collide – and one-half of popular city bar Proof – have launched a new cellar door in the space previously home to The Summertown Aristologist.
Winemaker Mitch Fitzpatrick and Proof co-owner Shane Ettridge will open the doors on their new project this weekend, eight years after they started the label.
The revamped space, which once occupied the beloved Hills restaurant known as the Aristologist, will showcase nine of the duo’s varieties along with a range of snacks.
Fans of Ettridge’s CBD venue will be pleased to hear that a version of Proof’s famous toastie will also be on the menu.
“We are opening up a space that Hills Collide can call home. We are very excited to share our new venture with you,” the pair wrote on social media.
The Summertown Aristologist – the brainchild of winemakers Anton van Klopper, Jasper Button and Aaron Fenwick – closed its doors for the final time in December.
WORLD CLASS MEAT ON THE MENU
It’s been almost three years since former Burnt Ends head chef Jake Kellie opened his first Adelaide restaurant – and the venue’s popularity has yet to wane.
Now Kellie has teamed up with boutique meat producer Mayura Station to bring their award-winning full-blood Wagyu beef to the Parade hotspot.
New dishes on the menu showcasing the chocolate-fed wagyu include T-bones dry aged in wagyu tallow, whole dry aged striploins, tomahawks aged in chocolate and Laphroaig whisky, and intercostal skewers brushed in a peated koji mustard dressing.
As part of the partnership, four dry ageing cabinets have been installed at the venue, on the left-hand side of the chef’s table.
Kellie said he’s been a “big fan” of the Limestone Coast-based meat producer since his time at Michelin-starred Burnt Ends in 2017.
“We’ve become known as a great spot for a steak, and credit for this must be given to the amazing producers we work with (such as Mayura),” he said.
“We’re constantly looking at what we can be doing better, and our installation of these dry ageing cabinets is going to allow us to level up and create some seriously epic dishes.”
To celebrate the collaboration, arkhé will be holding a Mayura Station dinner on Thursday, August 8, with Kellie working alongside Mark Wright, head chef at Mayura Station’s Tasting Room, on a special menu.
Visit: arkhe.com.au
A TASTE OF THE MEDITERRANEAN IN ADELAIDE
If you can’t enjoy a European summer, the Hotel Alba on South Tce, might have the next best thing.
The hotel’s restaurant, ela, will host a series of Winter Wine dinners this August and September, showcasing wineries from across the state’s top wine regions.
General manager Samantha Farrington said the special events will “bring the warmth of the Mediterranean” to wintry Adelaide.
“We are serving a delectable sit-down selection of fresh, seasonal share plates that represent the best of the Mediterranean,” said Ms Farrington.
“Paired with amazing South Australian wines, it’s an indulgence no-one will want to miss.”
After last week’s Vigna Bottin event, McLaren Vale’s Gemtree Wines will take centre on August 23, followed by The Lane Vineyard, in the Adelaide Hills, on September 20.
The beloved Seppeltsfield winery in the Barossa Valley, and their chief winemaker Fiona Donald, will also be featured during the Winter Wine series. A date is still being finalised.
The exclusive four-course dinners are limited to just 26 guests each in the venue’s private dining room, with tickets priced at $159.
LAST CHANCE TO EXPERIENCE ELEVEN
Time is running out for Adelaide diners to enjoy a final taste of top Adelaide restaurant eleven.
Callum Hann and Themis Chryssidis announced in May that they are reinventing their acclaimed city venue, with a lower price point and a completely different cuisine.
Their last dinner service, showcasing some of the restaurant’s classic dishes in a special $79 tasting menu, will be held on Friday.
“Please gather your family and friends and come on in for one last meal before eleven opens are something entirely new,” said Chryssidis.
Chryssidis said in May that eleven, the modern Australian restaurant they launched in 2021, will close at the start of August and re-open a month later with a fresh “light and bright” fit-out, a new name and a different food offering.
“It’s going to feel a little more casual. It’s still going to be the same quality food that we’re known for – fresh, seasonal, local – with great hospitality that people expect from us, but in a more light, vibrant environment,” he said.
Book: elevenadl/com.au/restaurant
NEW CHEF FOR HILLS FINE DINER
British-born chef Matt Rodgers is making his mark at the award-winning Mount Lofty Ranges Vineyard Restaurant in the Adelaide Hills.
Rodgers, who’s worked in two Michelin-starred kitchens in the UK and Ireland, has taken over the food offering at the top-rated venue, launching his first menu this month.
Most recently head chef at the luxurious Sequoia Lodge and Mount Lofty House – where he cooked for Beatles legend Paul McCartney and tennis champion Novak Djokovic – Rodgers has promised to celebrate local produce in his new role and provide a unique dining experience for guests.
“We are committed to creating a new menu on a monthly basis, ensuring that returning guests can always discover something fresh and innovative,” he said.
“Growing up in the countryside in Yorkshire, I have a deep affection for small farms and vegetable patches. I look forward to working with the nuances of the local produce here and making exciting changes to our a la carte and degustation menu for both lunch and dinner.”
Bearing a striking resemblance to Harry Styles, Rodgers has also worked on Sir Richard Branson’s Necker Island as a junior sous chef, and at two Michelin-starred Restaurant Sat Bains, where he progressed to development chef.
His Australian experience includes working at the d’Arenberg Cube Restaurant in McLaren Vale and at ARC Restaurant in Brisbane.
The Mount Lofty Ranges Vineyard Restaurant offers two-course, three-course, and degustation menus, with Rodgers creating new dishes each month.
Visit: mtloftyrangesvineyard.com.au
TASTY BITES FOR BOWDEN WINE BAR
Popular Plant 3 destination Bowden Cellars has launched an “elevated” food offering created by its new head chef John Simpson-Clements.
Simpson-Clements, formerly of Icarus and Leonard’s Mill, has designed the new wine bar-style menu to complement the venue’s selection of small-batch and boutique SA wines and beverages.
Following the departure of Caro Club, Bowden Cellars’ kitchen will now be run in-house, with dishes including beetroot cured salmon, scotch egg, charred hispi cabbage, and crab gribiche with baby leeks and crunchy croutons. Larger plates will include a lamb ragu rigatoni and a Little Joe sirloin steak.
Bowden Cellars co-owner Dale Wostikow said their goal is to create a more “wine-appropriate food pairing” that focuses on SA produce.
“We want our guests to enjoy not only great food and wine but also to appreciate the story and heritage behind each ingredient and bottle,” he said.
Bowden Cellars will launch their new menu with a special invite-only dinner on Wednesday, July 24.
FOOD FESTIVAL’S BACK FOR MORE
Organisers have revealed the dates for next year’s edition of Tasting Australia.
The annual food and drink feast will kick off on Friday, May 2, and run until Sunday, May 11 in 2025.
Event director Karena Armstrong will again lead the festival’s creative team, alongside food curator Kane Pollard and drinks curators Meira Harel and Banjo Harris Plane.
“We know that South Australia is home to some of the best produce, producers, and hospitality in the country and perhaps the world; as the creative team, it is our vision to share that message far and wide through the festival program,” she said.
“We hope to inspire visitors, chefs, producers, drinks makers, media and industry leaders to experience the best of our state and hero South Australia within their networks.”
Record crowds descended on this year’s Tasting Australia with more than 77,000 people visiting the festival hub, Town Square, in the city, and more than 100 events selling out.
BOTANIC’S NEW MASTER CHEF
Restaurant Botanic’s new executive chef has officially taken over the reins at the award-winning venue.
Jamie Musgrave has stepped into the role vacated by American Justin James, who left the fine-dining restaurant on June 30.
Head chef at Botanic since 2021, Musgrave led his first service on Thursday, July 18, and said the restaurant’s “dedication to exceptional food and service remains unwavering”.
“Restaurant Botanic offers an escape from the ordinary from the moment that you are greeted at the door down to the moment you leave,” he said.
“While the focus has always been on the food, the experience is so much more than that. It’s the location, the view of the gardens, the humming of the fireplace and the award-winning wine list.”
The acclaimed establishment, which has a set menu priced at over $300, has won a slew of accolades in recent years, including Australia’s Restaurant of the Year 2022 by Gourmet Traveller.
Musgrave said he would continue to “expand the portfolio” of native ingredients used on the menu.
“To grow and push the envelope, we are now nudging out from the (Botanic) garden to explore unique native ingredients and flavours from across Australia,” he said.
“The menu leans into new flavours and products resulting in more-ish and rich flavours.”
Visit: restaurantbotanic.com.au
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