@313

Think catering food, and what generally comes to mind is either trays of monotone sandwiches and baguettes, or plates of uninspiring golden brown fried items. And sure, while I love a good sanga and arancinni as much as the next person, its hardly memorable stuff.

@313 obviously felt the same way, as they set about gearing up their function space to take on the challenge of self catering. However, their path to this is somewhat less straight forward than you may think.

All the goodies!
All the goodies!

Starting out as a medical placements organisation, they then observed there was no decent food (or importantly – coffee) in the area. As such, The Lab @ 313 was born to fill this need. The catering conundrum was encountered through their function space usage and buying in the food, and they figured they could do better.

Enter Matt Wishart. While this name may not mean a lot to you (or maybe it does), if you have eaten out and about in Adelaide over the past decade or so, chances are he has had a skilled pair on hands on your food (so to speak) at one stage or another. With a CV boasting time in kitchens such as Elektra House, The Manse, The Curious Squire , The Lane, The Melting Pot, Bistro Dom, The Daniel O’Connell….not only is this a lot of places that start with ‘The’, it is pretty much a hit list of quality food venues. Now his new home is heading up The Lab @ 313, and therefore the catering for their event space upstairs.

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The end result? Function food – but definitely not as you know it. We were lucky enough to be treated to a sneak peak of just what Matt has created, and came away very impressed indeed.

Take this as an example. Nori & black vinegar sugo crackers with kingfish, wasabi fish roe and pickled green papaya. Seriously – put this on a restaurant menu as a share plate or tapas option and this wouldn’t disgrace any venue at all.

Beef tartare
Beef tartare

Need more convincing? How about beef tartare with cured egg yolk, capers, chives, cornichon and shallots with puffed rice. And if you are not interested in proteins, then you have ricotta mint and pea fritters with salsa verde and cucumber.

And these were just the cold items off the cocktail menu. For something warm, we were treated to brisket sliders with radish and grilled corn-curry sauce; as well as pork belly san choy bow with grilled pineapple and chilli caramel.

So who is hungry reading this? I thought so.

Image courtest of @313
Image courtest of @313

But the food demonstration didn’t end there. Oh no. We had some sensational karaage chicken; whole market fish with lemon, thyme, caper burnt butter sauce, fried sage and garlic crisps; and porchetta roast with fennel, chilli and paprika, grilled cabbage, radish and roasted pink lady apples. There were also other things I didn’t catch, as well as cheese from Section 28 and a table full of various delicious items. Throw in delicious wines from Bent Creek, and this was a serious cullinary experience.

Porchetta roast with fennel, chilli and paprika, grilled cabbage, radish and roasted pink lady apples
Porchetta roast with fennel, chilli and paprika, grilled cabbage, radish and roasted pink lady apples

Oh, and dont forget there is The Lab downstairs too, offering its own range of burgers, waffles, french toast, baked eggs and various other amazing brunch options. But that is a whole different story….

With a flexible arrangement of rooms and layouts, a multitude of catering packages to fit every budget and need, and most importantly people passionate about delivering the best for their clients, @313 ticks all the boxes. The bottom line is this – if you are in need of a corporate function space – with amazing and highly varied food options – then have a good look at what @313 have to offer.

@313 is located at 313 Payneham Rd, Royston Park.
You can find more information via their website – www.venueat313.com.au

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