Press* Food & Wine
40 Waymouth Street, Adelaide
08 8211 8048
What happens when you combine five of Adelaide’s hospitality powerhouses into the one venue? It looks a lot like Press* Food & Wine.
When Sally Davey, Andy Davies, Simon Kardachi, Eloise Riggs and Tim White decided to go into business together, they each brought a different plate to the table. With a collective resume that includes owner of eight restaurants, head chef and wine writer, they had the perfect formula for a stand-out restaurant.
Press* delivers in spades, bringing the best products from South Australia to the locals’ collective table. Successfully balancing informal and professional in the two-level space, the restaurant is driven by a less-is-more attitude and puts the ‘produce to platter’ mentality first and foremost.
Partner, Andy Davies, is also the Head Chef who leads the kitchen. Working extensively in Australia and Europe, including stints with Jacques Reymond and at Pied a Terre in London, he was previously Head Chef and partner of d’Arry’s Verandah in McLaren Vale. At Press*, he’s designed a seasonal menu that takes full advantage of the fresh produce available, leaving no part of the animal or plant unused.
Placing an emphasis on provenance, ingredients are sourced as locally as possible, including Kangaroo Island squid from Atlanta Seafood, beef from Limestone Coast, seasonal greens from Willunga Greens and quails from Gawler River. When the produce arrives in-house, curing, pickling, baking, brining and smoking is done by the kitchen team, ensuring they can control the quality of everything that appears on your plate.
No matter which level you’re dining on, the menu is the same. Open with a selection of raw treats, including yellowfin tuna tataki with wasabi mayo and pickled ginger, or beef tartare with aioli and toast. Continue onto the smaller plates, including quinoa, lentil, pomegranate and goat’s curd salad; and char sui pork with chilli jam and fried wontons, before moving onto the offerings from the wood grill.
Sample the 125g minute oyster blade steak accompanied by crème frâiche and capers or, if your plus one is also a carnivore, the ‘serves-two’ 700g Coorong Angus rib eye with trimmings. Daring diners can try something from the offal menu, such as pan-fried lamb’s brains with a frisee and walnut salad, or the calf’s tongue, served with pickles and horseradish cream. Or, leave the decision making to the experts and let them feed you the Press* Tasting Menu.
Press* operates on two levels, with reservations taken on the first floor only. The low-lit ground floor bar combines the modern with the old: recycled materials such as steel and timber give reference to the building’s industrial heritage, natural timbers and exposed brick sit side by side on the walls of the large space and there are long communal tables and custom-made timber stools. Naked bulbs hang from the exposed truss ceiling over each table and upstairs the floods of natural light in the loft-like space accentuate pops of colour and soft textures.