What to look for in the SA dining scene in 2017 article South Australia’s new restaurant scene is being transformed with the launch of new brands, a range of dining options and more than a few new restaurants.
Read moreAt the South Australia Food & Wine Festival, Chef Chris Wills is cooking up a new restaurant, Blue and Gold, with a “new twist” on a popular South Australian favourite.
He’s aiming for a more traditional menu with a more Australian twist, a mix of classic and contemporary South Australian favourites, with flavours such as the local fish and chips, smoked salmon and prawn.
Mr Wills told the Adelaide Advertiser the idea for the restaurant came after a visit to the state in February.
“I was just really intrigued by what the South was and how much it’s changed in just 20 years,” he said.
It was very much about embracing the South.””
This was a concept that really resonated with me, because it’s so different to what I’d been doing in the restaurant business before.”
It was very much about embracing the South.
“Blue and Gold will open at the Adelaide Farmers Market on April 3 and will have a pre-opening menu, as well as a full bar, bar-style seating and outdoor seating.
The opening of Blue and Golden is a huge step forward for the Adelaide restaurant scene, which has experienced a dramatic transformation since the opening of the first Blue and Brown restaurant in the state five years ago.”
And it just felt like we couldn’t keep the focus on that.””
At the end of the day we wanted to focus on the South, which is a really strong area in terms of restaurant ownership and the people and culture that we live in.”
And it just felt like we couldn’t keep the focus on that.
“For a new venture like Blue and Grange, the opening is something of a milestone, as Mr Wils says it was “really important” for the brand to be able to open in South Australia.”
This is a real milestone for us, because for Blue and Grain we really did want to start in Adelaide,” he explained.”
We wanted to start here, so we wanted it to be something that was as Australian as possible.
“Blue & Gold has been designed around a traditional South Australian menu, with traditional South Australia favourites including fish and chip bowls and smoked salmon, smoked ham and pappardelle.
Mr Will said the menu will be more Australian in flavour and more traditional in style.”
The menu we are bringing to Blue and Green is going to be the same as what we do at Blue and Gray, where we will be serving our traditional South American and Asian dishes,” he added.”
Blue and Gray is about the traditional South Asian dishes and the Australian dishes, and this is what we are doing at Blue & Gold.
“The opening comes just weeks after Blue and Grey’s owner, Michael Kieffer, announced plans to open a restaurant in Adelaide, with plans to cater for up to 30 people.
The Adelaide Food & Drink Festival will run from April 10-17, and the Adelaide and Adelaide Airport are hosting an annual event featuring South Australian cuisine.
The new Blue & Green restaurant will open on the first Saturday of April at 8pm, and will be open until 5pm.