Scotch fillet steak, pan-fried lobster tail, and a seared tuna and squid ink brioche burger are some of the new offerings now available at 2nd & 6th. The Peel Street restaurant and bar has launched a new menu. It’s a move away from brunch to focus on lunch, dinner and dessert.
The change was initiated by 2nd & 6th customers, who wanted dinner service. “We felt that brunch was limiting our options for creativity,” says owner Huy Nguyen. “We knew that if we opened up for dinner we could offer so much more.”
2nd & 6th’s French-inspired menu now incorporates elements of “molecular gastronomy”, meaning your meal is as much about the texture as it is about the flavour.
House-made sauces and locally sourced ingredients cooked to order are still top of the priority list. “We’re going right back to the basics of food,” adds Nguyen. “It’s all about the ingredients and cooking them well.” Attention to detail doesn’t stop at the food. In-house mixologist Mitchell Clarke has developed a range to “excite our guests and encourage people to step outside their comfort zone”.
Timeless cocktails from the ’50s and ’60s come with a modern twist; like the 23rd Street Gin Martini with fig and cinnamon bitters; Cyprus black salt; and notes of coriander. It’s topped with spheres of mandarin, orange and ruby red grapefruit juice (made through the process of reverse spherification).
2nd & 6th
12 Peel Street, Adelaide
(08) 7221 1979
Tue to Thu 10.30am–10pm
Fri & Sat 10.30am–2am