Best Adelaide Dishes We've Eaten in 2025 (So Far)

Day or night, rain or shine, Broadsheet writers and editors are out there eating their way across Adelaide – all in the name of journalism.

These are the best dishes our team has eaten this year so far.

Tuna tartare, Jimmy Toone Loc residency

Just when you think you can no longer be surprised by food, you taste something that rewrites the script. Chef Jimmy Toone’s tuna tartare from his recent residency at Loc Bottle Bar did just that. Perfectly pink raw tuna loin is diced and dressed in a zingy medley made of chopped caperberries, shallots, cornichons and pickled mustard seeds. That textural jumble is nestled beside an aerated pool of tonnato sauce – for this, Toone gently confits the tuna loin trim as the base (so nothing goes to waste) before balancing it out with perfect acidity and passing it through a siphon for a feather-light effect. Fresh, clever, delicious. It’s also joining the menu at Fall From Grace.
– Jess Gallety, contributor

Chilaquiles, La Popular Taqueria

La Popular Taqueria is my hands-down fave for authentic Mexican. Chilaquiles might be Mexico’s morning cure for a hangover, but they’re a must-order for me on every visit, no matter what time of day. Crunchy, handmade corn tortilla chips are layered with rich salsa roja, smooth crema, fresh coriander and onion, and topped with a sprinkle of cheese. I like mine with grilled beef, but you can go chicken or vegan, too. Now, this is a warning: the salsa might have kick, but it’s so good, you’ll be wiping up every last drop from the plate.
– Stacey Caruso, contributor

Milk-braised lamb pappardelle, Mensa

The women in my life have ruined Mediterranean restaurants for me. Their cooking – learned from our matriarch, Yia Yia – is so good that I’m often disappointed by what professionals dish up. Mensa ’s winter pappardelle with milk-braised lamb, endive and pecorino is a big fat exception. It’s rich and satisfying; a meal that wraps you in a blanket. Do Nonna (and my yia yia) proud and mop up the juices with the house ciabatta. Thank me later.
– Emily Taliangis, contributor

Tommy ruff sanga, The Botanic Lodge

The Botanic Lodge was the perfect spot to bring an out-of-towner (me) in summer. The leafy garden setting offset the sting of the sun, ducks waddled beneath our table and the menu was packed with nostalgic dishes by Tom Tilbury. Tilbury’s era at the Botanic Lodge may be over , but thankfully his Tommy ruff sanga remains. Pillowy soft white bread (no crusts). A swipe of butter. Crisp, crumbed Tommy Ruff fillet. Shredded lettuce. And a squeeze of mayo. The best sandwich I’ve eaten this year is greater than the sum of its parts.
– Steph Vigilante, head of social media

Pastel de nata, Saudade

When I asked Restaurant Botanic pastry chef Victoria Lennard about her favourite sweet treats in Adelaide , she told me she goes to Saudade multiple times a week. Following expert advice, I took myself to its Central Market location and bought a single Portuguese tart. It was warm and came topped with a heavy shake of cinnamon, just like the tarts I fell in love with years ago in Lisbon. I’d devoured the whole thing before I’d even crossed the road.
– Lucy Bell Bird, national assistant editor

Sardines and tomatoes, Loc

If ever I was to open my own bar, there are a couple of places in the world I’d rip off shamelessly. Loc is one of them; Julia Wolfindale’s sardine and tomato stunner is why. Wolfindale was the chef in residence when I visited Loc in February, and her Asian-ish menu was a masterclass in low-touch, maximum-flavour cooking. This dish is exactly the kind of thing I’d wanna stick on my own bar menu (light, punchy, limited-edition) and was perfect for the scorching South Australian summer. Oh, and my yummy orange wine. Nice one, Jules!
– Dan Cunningham, features editor (food and drink)

Burrata, Kiin

Burrata might just be this year’s kingfish ceviche – popping up on menus all over the city – but for me, nothing quite beats this Thai-inspired version at Kiin. A soft, creamy ball of burrata cheese sits proudly in a pool of tangy green nam jim, sprinkled with fried shallots and served with a side of warm roti made for mopping up all the goodness. The move? Slice the ball open and mix it all together – the creamy cheese and tangy-spicy-sweet sauce is the kind of combo that shouldn’t work but definitely does.
– Stacey Caruso, contributor

Tiny tiramisu, Jimmy Toone Loc residency

So, it turns out everyone from Broadsheet is obsessed with Loc ? I mean, it tracks. On my last Loc visit, I arrived on a cold night as a solo diner and had one of the most soul-soothing, life-affirming meals I’ve ever eaten. I began with a bowl of Jo Leal’s daintily folded pasta served in a soupy pecorino sauce. Then I decided to treat myself to dessert. Thank god I did! The single serve tiramisu Toone served up was insane. Rather than a ladyfinger, he uses a financier and pours a shot of coffee over the cake in a little silver tin. Then he pipes ribbons of mascarpone across the top of the cake and dusts the whole dish with chocolate powder. It’s also joining the menu at Fall From Grace.
– Lucy Bell Bird, national assistant editor

The Italian, Gabagool

Inspired by the classic sub shops of New Jersey and Philly, Gabagool has built a cult-following for its stacked, no-fuss American-style subs – often selling out well before closing time. My go-to? The Italian, packed with prosciutto, mortadella, capocollo, sopressata and all the trimmings. It’s messy, meaty, and absolutely worth lining up early for.
– Stacey Caruso, contributor

Scallop sausage in Taiwanese bread, Magill Estate Kitchen

My love for this three-bite dish is well-documented. The Magill Estate Kitchen dish is teeny tiny. It’d fit in the palm of your hand. It’s served up on a lacy paper doily, topped with a white sausage and a moreish sauce criss-crossed over the bun like shoelaces. I took one bite, and I was hooked – then devastated to learn I only had two bites left, maybe three if I nibbled. The sausage is made from finely diced Japanese scallops and king prawns, then steamed and finished on the barbeque. It’s topped with a “dumpling mayonnaise”. The backbone of the dish is the bread, which is sweet like a bao bun, but deep fried to get a crispy golden colour.
– Lucy Bell Bird, national assistant editor