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Shane Wilson

@chefshanewilson

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Chef @tarantinosadl

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We’re officially Michelin Selected. @anchovybanditbar and @tarantinosadl both making the 2027 @michelinguide in South Australia.

It’s amazing to our teams and their hard work recognised.

Shoutout to @chefshanewilson , who has helped our brands and kitchens develop their own food identity. He is such an understated talent, and he backed four young bartenders as we turned a small suburban cocktail bar into a cult, iconic South Australian suburban restaurant, @anchovybanditbar. @antoniopruner , thank you for taking on the stewardship of the restaurant and continuing its growth.

@jasnacw , @chefshanewilson , @alexedbennett and @nickdunnhill , thank you for bringing @tarantinosadl to life.

We’ve been booked out almost every service since opening 18 months ago, in a space that had zero bookings on a Thursday night before we made the change.

To the entire @thebigeasygroup team, from marketing to everyone in the venues. You all watched the ceremony live because of your passion, not just for Big Easy but for the whole hospitality industry.

@pmalinauskasmp and @southaustralia , thank you for bringing Michelin to South Australia. It’s been a tough trot and hospo has felt like it’s had plenty going against it lately. But I haven’t seen anything excite the industry more than I have in the last 24 hours.

To the venues that didn’t make it but deserved to, and there are plenty of you, don’t let this dishearten you. Keep pushing every day.

To our customers, keep supporting the venues you love, whether they made the list or not. Hospo is nothing without the guests. So keep supporting local.

And a thanks to the partners that support us everyday. Without you we couldn’t do what we love everyday @jingmiawilson @kirstycane @teerees @pribar by @chefshanewilson

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3 days ago

Tarantinos

-bug, Marie rose
-work
-truffle alfredo
-surf and turf
-tartare
-blue swimmer crab, bucatini
-steak by @chefshanewilson

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2 months ago

𝘛𝘩𝘦 𝘬𝘪𝘵𝘤𝘩𝘦𝘯 𝘣𝘦𝘧𝘰𝘳𝘦 𝘴𝘦𝘳𝘷𝘪𝘤𝘦.

𝘊𝘩𝘦𝘧 𝘚𝘩𝘢𝘯𝘦 𝘞𝘪𝘭𝘴𝘰𝘯 𝘱𝘳𝘦𝘱𝘢𝘳𝘪𝘯𝘨 𝘵𝘩𝘦 𝘙𝘢𝘷𝘪𝘰𝘭𝘪 𝘥𝘪 𝘙𝘰𝘮𝘢. 𝘙𝘪𝘤𝘰𝘵𝘵𝘢 𝘢𝘯𝘥 𝘗𝘢𝘳𝘮𝘪𝘨𝘪𝘢𝘯𝘰 𝘧𝘪𝘭𝘭𝘦𝘥 𝘦𝘨𝘨 𝘱𝘢𝘴𝘵𝘢, 𝘬𝘦𝘭𝘱 𝘣𝘶𝘵𝘵𝘦𝘳, 𝘸𝘢𝘬𝘢𝘮𝘦 𝘰𝘪𝘭, 𝘗𝘢𝘳𝘮𝘦𝘴𝘢𝘯 𝘳𝘪𝘯𝘥 𝘣𝘳𝘰𝘥𝘰 𝘱𝘰𝘶𝘳𝘦𝘥 𝘢𝘵 𝘵𝘩𝘦 𝘵𝘢𝘣𝘭𝘦.

𝘖𝘶𝘳 𝘵𝘢𝘬𝘦 𝘰𝘯 𝘢 𝘥𝘪𝘴𝘩 𝘳𝘰𝘰𝘵𝘦𝘥 𝘪𝘯 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯. by @chefshanewilson

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4 months ago

Some new @anchovybanditbar things
-kingfish, miso, chilli, sesame
-fried dough, truffle prosciutto, everything seasoning
-stuffed chicken wing
-Buratta pizza
-pork sausage and hot honey pizza by @chefshanewilson

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2 years ago

@signature_fisheries bonito dry aged for about 10 days, skin seared with a hot coal and served raw with smoked soy fresh horseradish and finger lime for a little pop pop! Loving this crudo @banditpizzaandwine at the moment by @chefshanewilson

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3 years ago

Oysters + condiments @banditpizzaandwine
-shallot, chive, horseradish, vinegar
-fermented chilli sauce
-finger lime by @chefshanewilson

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3 years ago

New small plate @banditpizzaandwine

Grilled baby octopus + tomato nduja + furikake by @chefshanewilson

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3 years ago

Grilled prawns + native curry butter @banditpizzaandwine by @chefshanewilson

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3 years ago

Duck and chive ravioli + fermented fennel + sauce made from the necks and bones
@anchovybanditbar by @chefshanewilson

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4 years ago

Bbq sweetcorn + miso bagna cauda + espelette pepper @banditpizzaandwine by @chefshanewilson

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4 years ago

Half bbq @abelswayfarm chook + salsa rossa + verde
@banditpizzaandwine
📸 @duydash by @chefshanewilson

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4 years ago

Grilled sourdough flatbread + tomato nduja + fingerlime
@banditpizzaandwine from next week!
unintentionally vegan and one of the tastiest snacks on the current menu😋 by @chefshanewilson

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4 years ago