Icardis is a burgundy and walnut-hued bar and dining room on O’Connell Street drawing on the cuisines and flavours of the Mediterranean. 

Jared Chahoud, who co-owns the place with Andrew Marks, says the heart and soul of the operation is the woodfired oven, which fires out flatbread (perfect for mopping up whipped feta), as well as Skull Island prawns with garlic butter, and other dishes inspired by the region.

Also on the menu: Italian-inspired pastas including rigatoni with pork and fennel sausage, borlotti and porcini; a Greek grilled octopus with chickpeas and roast grapes; and a Middle Eastern wood-roasted pumpkin with date molasses, sesame and rosemary.

The cocktail list, created by Louis Pugliese of Once Golden Liquor Merchants, includes an Espresso Martini with black cherry espresso, and a Negroni with peach and honey. The wine list leans local, celebrating the talents of South Australian growers.