• Mon to Thu 12pm - 3pm
  • 6pm - 9:30 pm
  • Fri 12pm - 3pm
  • 6pm - 10 pm
  • Sat to Sun 12pm - 3pm
  • 6pm - 10:30pm

$$ - $$$

  • Extensive Wine List
  • Licensed

Some friendships result in more than just good times. For Adam Swanson, Peter de Marco and David Key, their friendship and mutual passion for food, produced Zucca – an award-winning Greek restaurant sandwiched between Glenelg beach and the marina.

Opened in 2003, Zucca is the brainchild of the trio who combined their impressive experience into one fantastic venue. Born in Adelaide, Adam realised he had an unparalleled fascination for food at just 17 years old, training at Majeros restaurant for seven years. From there, he moved from success to success, opening his first restaurant in his mid-twenties. Peter and David boast similarly successful careers, with each learning their trade in various respected Adelaide establishments.

Shane Piercy leads the culinary charge. A chef by trade for the last 18 years, he took over the reins from Adam three years ago. Previous to Zucca, he practised his trade working and training in various places around Adelaide before leading the kitchen as Head Chef at Sauce Restaurant for six years.

Shane follows a very ‘nose-to-tail’ philosophy, deeming every part of the animal can and should be used, while also treating it with the utmost respect. He’s also a big believer in using and supporting local produce and following the seasons with an ever-changing menu. As such, the kitchen team uses Spencer Gulf prawns, Barossa Valley Berkshire pork, Fleurieu Peninsula lamb, poultry from Riverton, South Australian cow’s milk saganaki and local seafood.

You’ll be spoilt for choice with Zucca’s sharing menu. Start with an array of dips paired with pita bread, including the beetroot and feta, hummus, melitzanosalata and taramasalata. Move onto the small plates, including kefalograviera – a type of hard cheese – with walnut, fig and honey and seared scallops with Persian feta, cauliflower cream and salted pistachio.

If smoky is a favourite flavour, look to the chargrilled small mezze. Plates include South Australian calamari with oregano salsa and lemon, lamb’s tongue with parsnip, skordalia and tomato, and corn on the cob with lemon ouzo butter.

If you’re after something larger, try the moussaka – an eggplant-based variation of lasagne, or the 12-hour suckling pig gyros, served with apple radish salata and crackle. Chargrilled options include a lamb fillet souvlaki or Barossa Valley free-range Berkshire pork rib eye, each accompanied by potatoes or salad.

If you’ve brought a group, you can opt for the seven- or nine-dish banquet, which will fill even the hungriest of stomachs.

Whatever you choose, leave room for dessert. Choose between loukoumades, golden donuts with warm honey syrup, metaxa fig brûlée with halva and chocolate ice cream, or the rhubarb, apple and walnut crumble served with samos and raisin ice cream.

The drinks list is just as diverse, with a variety of beers, ciders, spirits and wines on offer. For a truly authentic experience, try a glass of ouzo or Greek beer, both imported from the motherland.

With the added bonus of views from sand to sea, Zucca is perfectly placed for a casual night out with friends, a romantic dinner for two or a family celebration.

Locate Zucca Greek Mezze

Shop 5, Marina Pier, Holdfast Shores, Glenelg, South Australia


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