On October 31, the Staguni team posted on Instagram with a poetic and patient message: “The tablecloths are ironed and napkins folded, wine list written and signature cocktails named. Prep lists are on the clipboard and menu tastings underway! … We are patiently waiting for a few things which are out of our control to be signed off … Just like our namesake ‘seasons’, things often change and the world around adapts, and from that something more fruitful can grow.”
Six days later, there was a slight tone shift in the team’s posts: “Bloody hell, we just can’t wait any longer to start welcoming you all!”
We’re thrilled at their eagerness, because they’re now serving their barrio small plates menu on their verandah, along with a clutch of non-alcoholic drinks on Friday, Saturday and Sunday.
The venue is drawing from Falzon’s Maltese heritage, but the barrio menu is broadly European. Barrio means neighbourhood in Spanish, and the menu was inspired by time they’ve spent at bars in Europe. Start with tortilla de patata (Spanish omelette) before moving on to pickled octopus with saucy tomato and peppers. A leek nicoise and Coorong mullet with almond and capers are pescetarian perfection. Beef, white anchovy and currants bring heft to the snack menu. To finish, there’s a Section 28 Mount Russo with sweet, macerated dates and orange.
The drinks menu is currently non-alcoholic out of necessity while the team waits for its liquor licence to be approved. “Luckily we don’t need alcohol to still show you plenty of what we have been working on,” the team wrote. Beverage manager Christopher Stagg – who’s back in his native South Australia after 25 years working in top bars in Sydney, New York and London – is serving a wild berry and cinnamon soda, an iced tea flavoured with rose, grapefruit and rosemary and a “Verdict Tonic” with notes of pineapple, cucumber, lime and jalapeno. And if you’re keen for something harder before or after, there’s really no shortage of spots to grab a glass of something in the Barossa.
Staguni’s barrio menu is available from midday to 4pm on November 15, 16 and 17.
