It was only a matter of time. After the success of Whistle & Flute’s breakfast and lunch menu, an evening menu has been added to the mix.

“It was down to demand,” says chef Stewart Wesson. “We originally opened as a bar in the night time but people used to come in wanting dinner or hot food. We added a supper menu to complement the drinks rather than a full restaurant service.”

It’s welcome news for fans of the cafe and bar owned by Josh Baker, Jamie Botten; accountant and childhood friend Lee Kelly; and chef Stewart Wesson (ex-Flinders Street Project).

The new evening menu is broken down into four sections. There’s charcuterie from family-run Campbelltown butcher Nino’s. Small shared plates include Vietnamese beef tartare with prawn crackers, cured kingfish on toast, slow-cooked pork belly and Moroccan lamb spring rolls. The large shared plates include Korean beef, seafood stew and Thai-style crispy eggplant. The pudding menu offers Peanut Geezer (peanut-butter parfait), lemon-curd tart and a cheese board.

There’s also a ‘Feed Me’ option, which explains why chef Tim Parsons has joined the crew to ease the added workload. “People have really taken to that,” says Wesson. “They used to come in, have a drink and then go somewhere else for dinner. Now they stay for longer, sit back and we serve what is pretty much four courses.”

The food is washed down with the bar’s range of “depressants”, including BK Wines 2015 ‘Ovum’ pinot gris; Tomfoolery Young Blood shiraz; and bottles of Pirate Life pale ale and Hills cider. Non-alcoholic “stimulants” include Five Senses coffee and juices by Besa.

Whistle & Flute
136 Greenhill Road, Unley
No phone

Mon to Tues 7am – 6pm
Wed to Fri 7am - late
Sat 8am – 6pm