Adelaide’s best restaurants for seasonal flavours
With farm-fresh, seasonal ingredients playing a starring role, you are guaranteed delicious food at these restaurants in the SA capital.
- April 2020
- Updated September 2020
Produce harvested straight from the garden, contemporary flavours (from Asian cuisine to vegan and vegetarian dishes) and scenic settings – these Adelaide restaurants are fresh and fabulous.
Botanic Gardens Restaurant
Chef Paul Baker and his team take full advantage of their 51-hectare Botanic Gardens kitchen garden to craft a menu that changes so often, it is printed daily. From bay leaves to warrigal greens, the menu lists what they are currently harvesting and the AUD $115 degustation lets you sample the pick of the bunch in this natural-light-filled restaurant.
botanicgardensrestaurant.com.au
Peel St
Located in an inner-city laneway crowded with small bars, this restaurant is often the most happening spot. Asian-influenced cuisine celebrating freshness is divided into “smaller” and “larger” dishes (believe the hype when it comes to the latter – portions are very generous). One of the few mainstays is the sweet and spicy banana blossom chicken salad.
The Salopian Inn
McLaren Vale might qualify as regional dining but this charming 1851 homestead is just 45 minutes from town. Much of the fresh produce comes from chef Karena Armstrong’s huge organic garden and there is a strong Asian influence to the seafood-heavy menu. Plan to linger – you will need to choose from more than 200 gins and starters such as plump prawn dumplings and tender braised kangaroo tail before even reaching the mains.
Bottega Gelateria
Follow the crowds to this popular ice cream haunt at Henley Beach for thick, creamy scoops made with imported Piemontese hazelnuts and seasonal fruit, including Riverland blood orange or grapefruit.
bottegagelateria.com.au opens in new window
Topiary
Vegan and vegetarian options abound at this nursery café in the Adelaide foothills. Beautifully plated dishes highlight the colour and texture of vegetables from the edible garden and represent exceptional value with most options under AUD $30. Bread, cheese and smallgoods are made in-house and nothing is wasted. Don’t be surprised to find seconds ricotta on the gnocchi.
Minestra
It’s not unusual to see locals swapping backyard produce for store credit at this diner in Adelaide’s inner north. The constant supply of homegrown produce means the menu is always changing but Calabrese staples such as minestra (a stew with greens and whatever’s in season) and juicy polpette (meatballs) drizzled with house-made chilli oil are always available.