Community is a cafe-bar hybrid that services the Lot Fourteen innovation precinct. The menu – which spans breakfast, lunch and wine – was curated by owner and executive chef Sam Worrall-Thompson alongside Marshi Gnanasooriya.

Expect heavily Asian-influenced dishes such as blue swimmer crab scramble with togarashi butter, blackened corn and Thai basil; salmon belly poke with edamame, brown rice, wakame, avocado and ponzu; and poached chicken salad with vermicelli, green chilli dressing and Asian herbs.

The team works with local businesses and suppliers wherever possible: most cheese are by Smelly Cheese Co and pastries come courtesy of Market Street.

In the evenings, the menu shifts to small plate bar-style snacks, but keeps the pan-Asian theme. Dumplings, baos and sandos show up regularly.

Wines by the glass are all South Australian; Mismatch lager and session ale are on pour with one rotating tap; and Never Never sits alongside Adelaide Hills Distillery gin, vodka and vermouth behind the bar. The local spirits also show up in a crop of classic cocktails.

One exception to the locals-only rule is the house coffee blend, which comes from Melbourne.

Situated in a restored octagonal kiosk, the 1925 building has an appropriately classic look, with a Studio AKA fit-out that includes a pink terrazzo bar and tower tables echoing the original floor. Four giant French doors allow plenty of fresh air and natural light into the space that, including outdoor seating, is licensed for 120 patrons.