Delicious Australia – (03)March 2020

1

TheCalileHotelin Brisbanehasspawned

a luxenewsteakandoysterrestaurant.

Designedby Richards+ Spence,theclassically

styleddiningroomat SKSteak& Oysterreveals

softshadesof shellandmoss,withexposed

concretepillarsaddinga texturalhintof grit.

ExecutivechefKelvinAndrewshasputtogether

a menuthatfeaturesbothmeatandmollusc,

fromtop-of-the-rangekiwami9+wagyuthrough

to live oysters from the shellfish shucking station.

DELICIOUS.COM.AU/EAT-OUTGo online for weekly restaurant news and reviews from our critics and reviewers.

2

NamedaftertheArabicwordforwelcome,

MahaBaris thenewCollingwoodbarand

eateryby ShaneDelia(above).Stepinsidefor

a biodynamicwineor arakinfusion,pairedwith

MiddleEastern-inspiredhorsd’oeuvres.Likesister

restaurants,MahaandMahaEast,MahaBarwillalso

offerasoufrabanquetmenu.Andthebestpart?

SnacksarecomplimentaryonFridays, Saturdays

andSundaysbetween3pm-5pm.

3

Adelaide’snewestvenue,FinoVino,is all

aboutfinewines.Thenew70-seaterwinebar

andeateryis theinner-citysiblingto the

BarossaValley’sFinoSeppeltsfield.Ownerand

executivechefDavidSwainhasworkedwith

formerBraechefJoeCareyto puttogetherthe

menu,whichfocusesonproduce-heavydishes,

fromflatbreadwithoystercream(above,right)

to tomatoes in a bone marrow vinaigrette.

CABBAGE

Kale’suncool

cousinhasturned

overa newleaf.

Lookforsmoked

andcharredleaves,

likethesefried

cabbageskewers

(right)fromNourin

Sydney’s Surry Hills.

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EditedbyErinaStarkey

@erinastarkey

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DAVID CHATFIELD

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