Expect smash cheeseburgers, fried fish sandwiches and a spicy Nashville-style mushroom dish by the former executive chef of Sydney burger joint, Mary's.

In the former Madre site, there'll be Latin American and Spanish share plates by former 2KW executive chef Trent Lymn, plus a 1000-litre self-serve “wine vase” where you’ll be able to fill a flagon to takeaway.

The 100-seat spot will serve panini and sandwiches (think meatball and sugo ciabattas and a Chicago-style beef roll inspired by The Bear), plus Davidson’s plum hotcakes and self-serve filter coffee on tap. You’ll also be able to take home a bouquet of flowers, fresh bread and deli meats, and a range of specialty sauces, jams and relishes.

The former chef and partner at Brisbane’s stellar Same Same has teamed up with a Melbourne sommelier to bring his acclaimed Thai-inspired food to Adelaide, with a few new Western influences. Think creamy burrata served with green nam jim and roti, a red-curry cheeseburger and a “fish finger of sorts” that he’s still trialling.

The people behind Stem have teamed up with some familiar faces, including a longstanding Udaberri bartender, on Nearly – a relaxed new bar, right opposite Stem – that'll serve local wines, traditional spritzes and bite-sized snacks.

From a crew whose CVs include Pinco Deli and 1000 Island – with food by former Peel Street and Gin Long chefs (think whipped ricotta with za’atar and honey, octopus with skordalia, and Lebanese-style chicken skewers). Plus, seasonal cocktails including two types of Negroni (made with fresh peach or coffee).

Adelaide’s sandwich wave continues with a new seaside contender inspired by Italy’s grab-and-go panino bars. There’ll also be sourdough toasties with mushroom ragu or ham and kimchi, plus Hark coffee and Italian pastries.

The vegan (and mostly gluten-free) eatery is opening a cafe and bakehouse on Payneham Road. Expect cheeseburger toasties, deep-dish cookies, “notella” tarts and red velvet lattes. Plus, local ceramics, vintage clothes and more.

Owner and roaster Brad Nixon says the new site will be “completely different” to the CBD store, with the baristas “centrestage” in the middle of the room, plus a new focus on filter and frozen coffee, and food by a former Clement & Herron chef.

Their latest spot – taking over a former boardroom on Peel Street – will have a focus on international wines. Expect about 200 drops on rotation, a concise cocktail list, and charcuterie, anchovies and terrines for snacking.

Expect sangas stuffed with Korean fried chicken or jackfruit katsu, and a bocadillo-style brekkie roll with scrambled egg, fried jamon and chilli chutney. Plus, Market St pastries and hot chocolates with house-made marshmallows.

The slick new sandwich shop brings together two graphic designers, a coffee roaster, and a former Scenic chef in a space that’s promised to be “a little bit weird” with a “radical Italian” aesthetic.

The Bandit brand is crossing the city with a retro-style pizza bar serving woodfired pies, Italian skewers, hard-to-find wines and pre-batched cocktails.

After opening Lockwood General in Burnside last year, chef Adam Robinson is bringing a new wine bar and bottle shop to Adelaide’s inner south, stocking everything from Tasmanian rieslings to French chablis, served alongside a petite menu of cheeses, salumi and small plates.

After two years charming the Adelaide Hills town with her homey, retro Ashton Post Office Cafe, Tanya Schroeder is opening a sourdough-focused bakery right next door.

The team behind West Oak Hotel and Joe’s Henley will open two-level bar and restaurant Two-Pot Screamer next month. And they’ve enlisted a former Magill Estate Restaurant chef to helm the kitchen.

After moving to Australia a few years ago, Taiwanese-born chefs Mug Chen and Chia Wu found themselves in the Fleurieu – where they’ve teamed up with Violette Flint to open their dream venue, complete with pan-Asian share plates and lo-fi local wines.

Come summer, the 40-year-old luggage shop will become the precinct’s latest small bar – with a focus on amaro and vermouth, and a not-so-secret second bar serving whisky, gin, beer and toasties.

After a year of roving pop-ups, he’s putting down roots next to Loc Bottle Bar – and expanding the menu with four kinds of ramen, oyster po’ boys, tres leches cake and Japanese-inspired snacks.

It’s been a regular pop-up at Plant 4. Now, Parwana’s sweet spin-off is getting a new home next door for its Afghan-inspired treats, including cannoli-like cream rolls, orange-and-almond syrup cake, milk dumplings, and saffron ice-cream.

It'll open with a Spanish-style brunch menu revolving around bread and pastries before adding night hours, traditional small plates, fig-infused house gin and more.

The ex-Burnt Ends head chef is bringing smoke, fire, pristine local ingredients and Michelin-star experience to the inner east. Plus, a 10-person chef’s table and a ferment wall (filled with house-made garums, misos and more).

One of Adelaide’s best Thai restaurants is relocating to Pirie Street and evolving its menu while its Pulteney Street site becomes a permanent space for its flame-licked festival pop-up. Expect juicy charcoal turmeric chicken, hot dogs with chiang mai sausage and dumplings in curry sauce all year round.

Experimental florist Jessica Taylor has found a new home for her vividly coloured bouquets. And she'll soon introduce cocktails curated by Maybe Mae, 1000 Island, Hellbound and more.

It has a focus on inclusivity – particularly for the LGBTQIA+ community – and a not-so-subtle nod to the history of the space.

A 600-litre brewery from the Nola team is coming to Plant 3. Expect a core range of easy-drinking beers plus seasonal and experimental releases, paired with South American snacks.

The joint venture – by the co-founders of Adelaide Wine Markets and food truck Caroclub – will stock and serve local boutique wines alongside fried chicken, burgers and loaded fries, plus breakfast and dinner.

The Leigh Street institution is being rebooted as a special occasion restaurant and bar complete with booths, timber, brass and “old-school grandeur”.