Last year was a big one for Adelaide’s dining scene and 2017 looks set to up the game again. We’re barely a month in but there’s already plenty to look forward to; from the char of Asian barbeque to the tastes of modern-day Mexico, to an all-in-one brewery, cellar door, distillery and farm shop. Here are the venue openings we’re most excited about.
Kua Bistro and Bar
27–29 Gilbert Place, Adelaide
The gang behind Magill Road’s Maiz and Mezcal are making the shift towards modern Mexican, in a 100-year-old former horse stable on Gilbert Place. Steering away from the cuisine’s “Tex-Mex” interpretations, Kua will trade-in nachos and tacos for the kind of contemporary, high-end Mexican you’d find in Mexico City. There will also be a tailor-made cocktail list developed by Mexico-based mixologists. The space will feature a dedicated dining area, rooftop bar and new laneway – connecting Gilbert Place and Peel Street – that runs through a soon-to-be defunct car park.
Kua Bistro and Bar is expected to open in early February.
Iberia
279 Rundle Street, Adelaide
Spain and Portugal’s Iberian Peninsula is the inspiration behind this addition to the East End, headed up by Tom Roden (Exchange Specialty Coffee), James Roden and Andrew Douglas. Their farm in Balhannah will supply the kitchen where possible, with the rest being sourced from small, organic producers and local meat and seafood suppliers. The dining space and kitchen will be on street-level, with a cocktail bar tucked away in the basement that’ll put an Iberian twist on the classics. Look out for their selection of whiskeys “finished” in sherry or port casks.
Iberia is expected to open in mid-February.
Etica: Pizza al Taglio
84 Halifax Street, Adelaide
Etica’s reputation is built on pizza Napoletana, but owners Federico and Melissa Pisanelli have taken a different approach to their second venture. Etica: Pizza al Taglio (meaning “pizza by the slice”) will sell Roman-style pizzas with a thicker base and a generous serve of toppings that’ll change with the seasons. The ground floor will have indoor and outdoor seating, a long bar and a pizza oven, while upstairs will house a courtyard and function area. The daytime-only eatery will complement its sibling’s dinner trade – being one block away – with takeaway and dine-in options.
Etica: Pizza al Taglio is expected to open in late February.
Shobosho
17 Leigh Street, Adelaide
Taking its name from the Japanese term for “fire house”, Shobosho is Leigh Street’s first taste of Asian barbeque. The brief isn’t strictly Japanese, but the menu will highlight Japanese ingredients and techniques – including yakitori (skewered chicken over charcoal) – and will be personally served by chefs across the bar. It’s the ninth venue by Simon Kardachi (Osteria Oggi, Press Food & Wine, The Pot Food & Wine, Melt, Proof, Maybe Mae, Bread & Bone) and will feature the fine-dining finesse of Adam Liston (The Melting Pot, Magill Estate, Melbourne’s Northern Light Yakitori Bar) and a fit-out by award-winners Studio-Gram.
Shobosho is expected to open in late March
Melt
269 Seaview Road, Henley Beach
Simon Kardachi is bringing a third instalment of the Melt franchise to Henley Beach, taking over the former Evida site on Seaview Road. Upstairs will be in line with Melt’s Hyde Park and CBD locations, focusing on pizza and tapas with an extensive wine list. While downstairs will house a “fish and chipper” – somewhere to kick back with a glass of champagne and half-a-dozen oysters, or grab an old-school fish and chips to go.
Melt is expected to open in Spring 2017.
The Hills Cider Company, Mismatch Brewing Co, Adelaide Hills Distillery & Ashton Valley Fresh
Chambers Road, Nairne
Like-minded producers The Hills Cider Company, Mismatch Brewing Co, Adelaide Hills Distillery and Ashton Valley Fresh are joining forces under one roof. It’s another reason to head for the hills, made possible by a $950,000 Regional Development Fund grant. The “state-of-the-art” facility between Nairne and Woodside will comprise a brewery, distillery, cellar door and farm shop, which will stock local products. Currently dubbed "Nairnia", the ambitious operation is yet to settle on a name. Keep an eye on Broadsheet for more details.
Expected to open in late 2017.
