Delicious Australia – (07)July 2019

INVARIOUSFORMSof
ThePotovermanyyears,
thiscomfortablysqueezy
eateryonKingWilliam
Road has had an influence
tobelieitssize.
Now,rebadgedasNido(Italianfor
‘nest’),thatlookssettocontinue,witha
passionateyoungcouplein chargeofthe
kitchenandplentyofhospitality nous to
overseeproceedings.
Thisis a placewhereyoucanordera
$500-plusbottleofboutiquebubbles
(thoughmostwillsettleforcomparatively
humbleprosecco),whilelisteningtoThe
Pretenders,BoyGeorgeandotherhitsof
the’80s.Thereis evena selection of vinyl
forlaterin thenight.
Whilethebonesoftheroomremain
thesamefromitspreviousincarnation,
thespacehasbeendecluttered,making
moreofa featureofits black tiles and
sleekpencillights.
SimonKardachiandpartners– Nido’s
owners– havealreadyestablishedtheir
Italiancredwiththebeguilingpiazza
ambienceandkitchencraftofOsteria
Oggiin nearbyAdelaideCBD.Thisgives
Nidoa solidfoundationforthehusband-
and-wifecombinationofMaxSharrad
andLauraCassaitoshowoffthe
handmade pasta and other Italian dishes

towhichtheyareboth drawn through

theirfamilyties.

ChrisWoodcockandLauraDimasi

keepgoodtimesrollingoutfront.

FollowingtheleadofItaly’svillage

bars,Nidohopesthatlocalswilldrop

byfora quickglassofsomethingonthe

wayhome,aswellasa fullmeal.

Soit offersplentyofsnackoptions,

includingitsownversionoftheanchovy

ontoast(herewithstracciatellaand

fermentedchilli)thathasbecomea

Kardachisignature,orthemoresubtle

delightsoffreshlypickedblueswimmer

crabandpickledcucumber.

Thepasta-makingis Laura’sdomain

andhergentlyrolledandpinchedfarfalle

(bow-tieshapedpasta)worksbrilliantly

witha sauceofshreddedcavolonero,

silverbeetandchillithatbecomes

trappedin thefolds.Forsomething

meatier,lookforthepieceofsirloin

displayedundera glassclocheonthe

counterandnominate how thick you’d

likeyoursteak.

Getintotheswingofaperitivotime

withsignaturemixessuchasthe

AmeritonicorVermouthCalling.Italian

varietiesdominatethewineselection,

whetherproducedathomeoraway,

withmanychoicesaroundthe$50mark,

but also a top-shelf barolo or two.

A stalwartoftheAdelaidefoodscenemayhavechangedgears–

and name – butSimon Wilkinson finds it’s still firing on all cylinders.

FROM POT TO PASTA

FROMLEFT:havea snackatNido’sbar

orpastain itspolisheddiningroom;

fresh pastais handmadedaily;gnocchi,

tomato, pancetta and mint.

REVIEW.

@simon_food @Simon_food

For more of our critics’ dining picks.

REVIEWEDONLINETHISMONTH

Honto,FortitudeValley,Brisbane

ChioscobyOrmeggio,Mosman,Sydney

ArimiaWinery& Restaurant,Wilyabrup, WA

Kitchen by Mike, Sydney CBD

NIDO

CUISINE

Italian

CHEFS

Max SharradandLaura Cassai

VISIT

2/160 KingWilliamRd,Hyde Park,

Adelaide

OPENINGHOURS

TuesdaytoSunday,12pmtill late

BOOKINGS

(08) 83732044

nidobarpasta.com.au

PRICE

$$$

BYO

No

CHILDFRIENDLY

No

delicious.com.au

BOOKA

TABLENOWAT

38 delicious.com.au