The Hindley – Autumn Menu Launch


The rise and redevelopment of Adelaide CBD’s west end continues with the opening of The Hindley Bar and Grill as part of the new HQ complex. Open for breakfast, lunch and dinner daily – including weekend brunch options – this could become the new hub of Hindley Street. Head chef Shane Piercy (The Lion, Public Caffe, The Sauce) has developed ...

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Lady Burra Brewhouse – new deck launch, future plans


Lady Burra, Adelaide’s only CBD based brewery, has lifted the veil off their renovations just in time for ‘Mad March’. The changes are clearly visible from the foot traffic passing through Topham Mall, with Lady Burra now sporting a new outdoor area with seating for 30 people amongst other visual enhancements.

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Bai Long Store – Breakfast/Brunch Menu


An ambitious new project from the people behind Concubine and Gin Long Canteen has arrived on Hutt Street. Focussing on a mix of Korean, Chinese and Japanese influences, as well as being open 7 days a week, serving virtually all day, Bai Long Canteen are definitely here to shake things up a bit.

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Level One – Electra House


Things you need to know about Level One at Electra House. 1. Great service from professional and dedicated staff. 2. ‎Amazing flavours from a highly talented chef and kitchen. 3. ‎A relaxed and formal/informal environment where everyone feels welcome. There – review done! Ok, so this is simplifying things a lot, but to be honest, if you look back at ...

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The Bunker Sports Bar and Grill


Lets just get one thing clear. The Bunker Sports Bar is not somewhere that people would normally write extensive reviews about. In fact, with all due respect, its probably not somewhere that people put that much thought into at all. Its not exactly new and sexy. Its not trying to be the latest and greatest anything. There is no trendy ...

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Mexican Society

Ocotpus Tentacle

Think Mexican food, and personally it brings to mind images of sloppy tomato and cheese laden plates, devoid of an interest or personality. Just some beans, beef mince, lots of red and yellow stuff and that’s about it (other than maybe a bit of pickled jalapeno, cause that makes everything Mexican, right?). This is certainly a hangover from an initial ...

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