Ruby Red Flamingo
Discussing the menu at Ruby Red Flamingo is about as useful as trying to decipher the meaning of its ambiguous name. The chef chalks up a spontaneous menu pre-service, drawing inspiration from the weather, availability of produce and who knows what else.
Somehow, the result is always cohesive and effortlessly appetising. Our advice? Get friendly with your waiter and trust their recommendations, wine pairings and ability to cater to any dietary restrictions you might have.
Reliable appearances include handmade pastas and Italian classics, plenty of seafood and sharable antipasto – arancini, gnudi, etc – all intended to be passed between friends. This is last-supper-meets-Nonna’s-kitchen style dining.
The venue doesn’t accept bookings for parties under 10, encouraging patrons to muster a strong posse befitting Ruby’s service MO. Sending platters back unfinished is met with reproof and wine glasses rarely fall below half full.
Occupied by longstanding icon The Manse for many years, the venue has been significantly overhauled by busy Adelaide restaurateur Walter Ventura (Mexican Society, Cliche Exhibition, Hispanic Mechanic), alongside Lauro Siliquini, Vittorio Ventura and Enzo Zerdino.
Small groups may be asked to wait, or if the place is really packed, advised to hit up Tony Tomatoes – the team’s other restaurant around the corner.
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