Jonny Pisanelli and newly appointed chef Rocky Olivera (formerly the head chef at Bar 9) are launching a revamped menu at Pirie Street’s Abbots & Kinney. New options – including breakfast and lunch boxes for time-poor city workers – will be available to pick up in-store or have delivered to your office. They hope to launch an online ordering system soon.
The boxes contain mini versions of A&K’s beloved pastries (sweet for breakfast and savoury with a homemade relish for lunch) plus granola or a salad.
The store’s concept is shifting slightly to echo more closely that of a suburban cafe, with food prepared at CBD speed. Among the new lunch list items are a roasted peach and beetroot salad, and fried chicken with a tomato, cucumber and roasted-bread salad.
The focus is on freshness. “Jonny still has his stall at the [Adelaide] Farmers Market and we source a lot of produce from the people there,” says Olivera. “I’ll come in on Monday morning and there’ll be a bunch of produce for me to cook with. Stone fruit might be in season, or Jonny will say, ‘I bought a bunch of seconds figs, so lets make jam’.”
Abbots & Kinney launched a pop-up location at Number One King William Street in January. Pisanelli now splits his day between the two city stores and his off-site kitchen. Moving the baking part of the business away from Pirie Street has allowed Olivera the space and freedom to expand the menu. “Not many places have the control we do,” says Olivera. “We bake all our own sourdough, our own banana bread, pies, pastries – and all our fruit and veg comes from local people.”