When deciding what would make it onto the menu at Trak, Quentin Whittle had one simple criterion: things he’d want to eat. For he and frequent collaborators Ben McLeod and Paul Tripodi (Herringbone, Crafers Pizza Bar), it was all about going back to the basics of good cooking and hospitality. They’re doing that here with a Mediterranean restaurant that combines elements of old and new.
Trak isn’t a carbon copy of Herringbone, and the offering focuses on dishes that aren’t all designed to share. You might start with Smoky Bay oysters and a tomato, fennel and gorgonzola tart. Entrees could be escabeche of garfish, while spaghetti vongole and grilled porterhouse gets top billing in the main courses. For dessert, you can choose between an outstanding pistachio semifreddo or a white chocolate and mascarpone sorbet.
While it’s situated on one of Adelaide’s busiest arterial roads, Trak is a blink-and-you’ll-miss-it affair shielded by terracotta-coloured blinds and sandwiched between a Petbarn and a cake-making business. It’s also steeped in Adelaide folklore – the space was originally occupied by Grimaldi’s, an Adelaide institution that, for three decades, fed local cinemagoers visiting the lauded Trak Cinema upstairs.
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