Press* Food & Wine

40 Waymouth Street, Adelaide

Modern Australian

What happens when you combine five of Adelaide’s hospitality powerhouses into one venue? It looks a lot like Press* Food and Wine.

When Sally Davey, Andy Davies, Simon Kardachi, Eloise Riggs and Tim White decided to go into business together, they each brought a different experience to the table. With a collective resume that includes owning eight restaurants, being a head chef and a wine writer, they had a formidable formula for a stand-out restaurant.

Press* delivers in spades, offering the best produce from around South Australia. 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. Working extensively in Australia and Europe, including stints at Jacques Reymond and Pied a Terre in London, he was previously head chef and partner of d’Arry’s Verandah in McLaren Vale. At Press*, he has 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 local Kangaroo Island Squid from Atlanta Seafood, beef from the Limestone Coast, seasonal vegetables from Willunga Greens and quails from Gawler River.

Open with a selection of raw starters, including Beef Tartare with aioli, cornichons and toast or half a dozen Coffin Bay Oysters. Continue onto the smaller plates – a Quinoa, Pearl Barley, Beetroot, Goat’s Curd and Currant Salad, or something from the offal menu like the Char-Grilled Calf’s Tongue with celeriac remoulade and capers – before moving onto the offerings from the wood grill.

Sample the 125g Oyster Blade Minute Steak with crème fraiche and capers or, if your plus one is also a carnivore, share a Dry Aged Hereford Rib Eye with all the trimmings. If you would prefer something other than beef, the Truffled Mushroom and Taleggio Pithivier with cauliflower puree is a must. The decision making can also be left to the experts – let them feed you with the Press* Tasting Menu.

As is often the case in Adelaide, the wine list is a point of pride. The selection of wines is constantly evolving and is altered depending on the vagaries of each vintage and what food is offered.

Press* operates over two levels, with the menu the same across both but reservations are taken for 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 surrounding long communal tables and custom- made timber stools with naked bulbs hanging from the exposed truss ceiling above. Upstairs the flood of natural light in the loft-like space accentuates pops of colour and soft textures.

Photography by Amanda Davenport

Purchase your copy of Flavours of Australia

200 stories about the best places to eat and drink around Australia

55 signature recipes from top Aussie Chefs

Read the stories of some of Australia's most decorated chefs and rediscover some of our oldest family institutions. Recreate your favourite meals at home and relive your most memorable food experiences with signature recipes of our most coveted restaurants and identities.