This week, The Forager explores late-night dining options, chips and gravy at the Mylk Bar, locally distilled spirits and more.
Ask The Forager: Late-night dining
Reader Alan Cooper has contacted us about “a rather unfortunate aspect of dining in Adelaide”.
He writes: “We often choose to go to a 6/6.30pm session at the movies on Saturday nights with the intention of eating later, and there lies the problem. There are very few restaurants in Adelaide with their kitchens open past 9pm (some even earlier) and we normally end up at the wonderful Amalfi who know all about looking after late (?) night diners. It might be a story The Forager could tell and give a list of where to dine after nine.”
We agree that this can be a problem in Adelaide. So here is our list of later dining options (most could hardly be called “late night”) in the city; we wish it was longer.
It’s always a good idea to call ahead to make sure the kitchen is still serving.
La Trattoria: An Italian institution on King William Street that’s open until after midnight on Saturdays and until 11pm on Fridays.
Ying Chow: Everyone’s favourite Chinese (except for those trusty T-Chow fans) is a late-night champion on Gouger Street, not shutting up shop until 1am. The Forager has happily eaten – and eaten well – here after 12.30am.
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Golden Boy: Not open yet, but soon, serving Thai street food at the Botanic Bar on the corner of North and East terraces. They promise the kitchen will stay open until the bar closes.
Adelaide Casino: Not everyone’s cup of tea, but the buffet is open until late on Fridays and Saturdays.
Marcellinas: Adelaide’s original pizza bar in Hindley Street is a late opener.
Small bars: For an informal dining option, many of Adelaide’s new breed of small bars serve good bar food into the evening. Try Little Miss Miami in Frome Street or Cantina Sociale in Sturt Street. For something more substantial, the kitchen at Jack Ruby bar in King William Street is open later than most. As with restaurants, it’s best to call ahead to the bars to find out what’s happening food-wise.
If you’ve got any other late-night dining suggestions, send The Forager an email and we’ll report back next week.
For any other questions about dining in South Australia, send them in and we’ll do our best to get you some good intelligence.
Chips and gravy at the Mylk Bar
Another week, and another bar has opened its doors.
Stay informed, daily
The Mylk Bar at 57 Flinders Street has taken its inspiration from the old-fashioned corner shop, where you could buy just about anything.
The all-things-to-everyone place continues Adelaide’s fascination with upscale fast food with a lunch menu that includes a cheese burger, BLT, chilli dog, macaroni and cheese, and – as a side – chips and gravy.
At night, the bar puts on tapas and pizzas, with drinks served in old milk bottles.
Mylk Bar is open Monday to Friday, 7am until late, and on Saturdays from 5pm. It’s promising live jazz in the evenings.
Small bites
ADELAIDE’S food truck festival – Fork on the Road – has its second outing of the spring season this Saturday. This time the trucks will be setting up in Whitmore Square from 12-9pm. There will be music, beer, wine and, of course, plenty of food. BYO picnic blanket and chair.
BURGER THEORY’S crowdfunding effort has started with a bang. The boys are raising money from its fans for an American frozen custard machine to install in their soon-to-be-opened restaurant in Union Street. After the banks refused to loan them half the dough, the lads have gone all 21st century, with a fundraising drive on Pozible. At last check, they had nearly $10,000 pledged from supporters. The Forager wishes we had a spare $5k so we could get our name immortalised in neon, as Burger Theory promises on the site.
BOUTIQUE distilleries are uncommon, but visitors to Kangaroo Island have often brought back a few bottles of the KI Spirits products. Now, mainlanders have the chance to buy the KIS gear from a new stall at the Adelaide Showgrounds Farmers Market. KI Spirits’ range includes vodkas (try chilli, or the samphire-infused versions), gin (made with a native juniper), anisette with wild KI fennel, limoncello, lime and ginger, and more.
Do you have a local food story to tell? Email us at indaily@solsticemedia.com.au.
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