When Simon Kardachi opted to name his Pirie Street restaurant Osteria Oggi, he set himself a precedent.
With ‘oggi’ translating to ‘today’, he essentially told all who visited that every meal in his restaurant would be of the moment, and as fresh as can be. Luckily for all involved, Osteria Oggi delivers just that – Italian food that represents modern tastes, made with the finest and freshest ingredients.
The restaurant’s success is no surprise when you consider Simon’s resume. Across his extensive hospitality career, he has been involved in Press Food & Wine, The Pot Food & Wine, Melt, Proof, Maybe Mae and Bread & Bone. For this venture, Simon has been joined by managing partner, Christopher Woodcock, sommelier Tim White and chefs Andrew Davies, Mimi Rivers and Max O’Callaghan. Forming an incredible team, Osteria Oggi is, quite simply, in another league.
In line with the promise they made with the name, all of Osteria Oggi’s ingredients are either made or sourced as close to plating time as possible. Andrew takes on the role of Executive Chef, while Mimi joins him as Head Chef, overseeing a team that makes pasta and bread fresh every day. They have designed a menu that’s made for sharing, sectioned into small plates, salami, pasta and gnocchi, cellar room rack feasting, oven plates, side plates and dessert. There’s even a cheese trolley for those so inclined.
The emphasis on seasonality means that dishes rotate regularly. However, in the past, plates have included celery heart with charred treviso, herbs and a poached egg; campanelle with pork sausage, chilli, fennel and spinach, and braised rabbit, accompanied by kale and fregola. If deciding what to order is not your forte, opt for the pranzo veloce menu, a three-course shared lunch. If time is on your side, order the lento, a leisurely four-course lunch or dinner.
If it’s just a drink you’re after, or perhaps a smaller bite to eat, the 20-metre concrete bar is the spot to be. Here, you can graze on small dishes while sipping on a glass of wine that’s been perfectly matched. The drinks list was developed in consultation with internationally recognised wine expert Tim White, offering both Italian and Italian-inspired Australian wines.
While the food and drink on their own is something to write home about, the design of Osteria Oggi elevates the entire experience. Simon and the team have created an Italian piazza setting in Adelaide’s CBD, with cobblestone floor, arches, meat room, intimate booth seating and a private cellar, sitting alongside fresh colours, clean lines and hanging plants. In fact, the interior is so well recognised that in 2017, Osteria Oggi was awarded the world’s best restaurant interior by World Interior News.
Quintessentially Italian, Osteria Oggi keeps it simple and fresh. With an award-winning design and food that is well and truly of the day, it offers Adelaidians a European experience like no other.