Motherlode

Juicy and crispy. That’s the key to making an elite chicken nugget according to Chet O’Brien-Tilbrook. And he should know – he's one of Adelaide's best-known nugg purveyors. The chef’s 50-seat "nuggeteria" on Crippen Place is a sequel to his much-loved food truck, and can be found on the ground floor between Rocket Rooftop and Electric Circus.

Motherlode’s nuggets are served with a borderless variety of seasonings, sauces and toppings. Think panko-crumbed nugs served with laksa mayo; Hawaiian-inspired nugs with “kahuna” seasoning and pineapple salsa; and southern-fried nugs with a jalapeno honey butter glaze. Motherlode exclusively uses certified halal chicken breast, and the veg crowd can swap nuggets for the signature cauliflower.

But the menu doesn’t stop at nuggs. Sandwiches, chicken tenders and waffles are on the cards too, along with a fleet of sides including fries, smashed cucumber salad and fried padron chillies.

As for drinks, cocktails and spiked sodas – including hard cherry cola and lemonade – are just what the doctor ordered after a round of spicy nuggs. You can also expect a good showing of South Australian breweries (Young Blood is pouring on tap) and winemakers from all around the country.

The building’s facade has been scraped off to reveal rustic stone underneath, and the video-store-style shopfront is filled with San Pellegrino bottles, pickles and booze to emulate a convenience store. The parklet out front is where you want to be at golden hour.