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𝘖𝘶𝘳 𝘨𝘳𝘦𝘦𝘯 𝘱𝘦𝘱𝘱𝘦𝘳𝘤𝘰𝘳𝘯 𝘴𝘢𝘶𝘤𝘦 𝘪𝘴 𝘧𝘢𝘮𝘪𝘭𝘪𝘢𝘳 𝘰𝘯 𝘵𝘩𝘦 𝘴𝘶𝘳𝘧𝘢𝘤𝘦 𝘢𝘯𝘥 𝘶𝘯𝘦𝘹𝘱𝘦𝘤𝘵𝘦𝘥 𝘶𝘯𝘥𝘦𝘳𝘯𝘦𝘢𝘵𝘩. 𝘛𝘩𝘦 𝘱𝘦𝘱𝘱𝘦𝘳 𝘩𝘪𝘵𝘴 𝘧𝘪𝘳𝘴𝘵, 𝘵𝘩𝘦𝘯 𝘵𝘩𝘦 𝘰𝘺𝘴𝘵𝘦𝘳 𝘴𝘢𝘶𝘤𝘦 𝘤𝘰𝘮𝘦𝘴 𝘵𝘩𝘳𝘰𝘶𝘨𝘩, 𝘢 𝘑𝘢𝘱𝘢𝘯𝘦𝘴𝘦 𝘪𝘯𝘧𝘭𝘶𝘦𝘯𝘤𝘦 𝘵𝘩𝘢𝘵 𝘥𝘦𝘦𝘱𝘦𝘯𝘴 𝘵𝘩𝘦 𝘶𝘮𝘢𝘮𝘪 𝘪𝘯 𝘢 𝘸𝘢𝘺 𝘵𝘩𝘢𝘵’𝘴 𝘩𝘢𝘳𝘥 𝘵𝘰 𝘱𝘶𝘵 𝘺𝘰𝘶𝘳 𝘧𝘪𝘯𝘨𝘦𝘳 𝘰𝘯 𝘢𝘯𝘥 𝘪𝘮𝘱𝘰𝘴𝘴𝘪𝘣𝘭𝘦 𝘵𝘰 𝘴𝘵𝘰𝘱 𝘦𝘢𝘵𝘪𝘯𝘨.

𝘗𝘳𝘦𝘱𝘢𝘳𝘦𝘥 𝘸𝘪𝘵𝘩 @hexclad_aus

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We got the keys to the historic Bowden railway station.

It sat on the market for 18 months. Nobody wanted it. It’s a litttle manky, and needs love, hell I just put my hand in an old moldy bread roll.

But the bones? I reckon they are pretty epic.

But was there some reason it sat on the market for so long, or have we found a diamond in the rough?

Follow along as we turn it into our newest restaurant.

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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

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Tarantino’s is proud to be recognised as a MICHELIN Guide Selected Restaurant.

It’s something we never thought would be possible in Australia. This recognition means a great deal to our team, and it reflects the care that goes into every service, from the kitchen to the front of house.

Tarantino’s was created to bring a little New York Italian charm to Adelaide. To see that vision recognised is incredibly special to us.

To our guests who bring Tarantino’s to life every lunch and dinner, thank you for your continued support. Our work means the most when it’s shared at your table, and we’re grateful to have you as part of our story 🤍

#MICHELINGuideAU #MICHELINStar27

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We are honoured to be recognised as a MICHELIN Guide Selected Restaurant. It’s a reminder that what we’ve been building together is being noticed, and it gives us even more confidence to keep pushing boundaries, doing things our own way and staying true to the Anchovy Bandit spirit.

A big thank you to our kitchen and front-of-house teams for everything they bring to the table, every single day. And to everyone who’s dined with us, supported us and kept coming back for more, we wouldn’t be here without you. Your support means the world to us 🧡

#MICHELINGuideAU #MICHELINStar27

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𝘈 𝘛𝘦𝘲𝘶𝘪𝘭𝘢 𝘔𝘢𝘳𝘨𝘢𝘳𝘪𝘵𝘢 𝘸𝘪𝘵𝘩 𝘈𝘳𝘦𝘵𝘵𝘦 𝘉𝘭𝘢𝘯𝘤𝘰.

𝘉𝘳𝘪𝘨𝘩𝘵 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘸𝘢𝘬𝘦 𝘵𝘩𝘦 𝘢𝘱𝘱𝘦𝘵𝘪𝘵𝘦, 𝘤𝘭𝘦𝘢𝘯 𝘦𝘯𝘰𝘶𝘨𝘩 𝘵𝘰 𝘤𝘢𝘳𝘳𝘺 𝘺𝘰𝘶 𝘵𝘩𝘳𝘰𝘶𝘨𝘩 𝘵𝘰 𝘵𝘩𝘦 𝘭𝘢𝘴𝘵 𝘱𝘭𝘢𝘵𝘦.

𝘚𝘩𝘢𝘬𝘦𝘯 𝘪𝘯 @hexclad_aus

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Straight off the grill.
Riverine Premium Beef sirloin with fries and pepper sauce. Find it at The Stag Public House.

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𝘊𝘢𝘳𝘯𝘦 𝘊𝘳𝘶𝘥𝘢.
𝘖𝘶𝘳 𝘵𝘢𝘬𝘦 𝘰𝘯 𝘵𝘩𝘦 𝘤𝘭𝘢𝘴𝘴𝘪𝘤 𝘐𝘵𝘢𝘭𝘪𝘢𝘯 𝘣𝘦𝘦𝘧 𝘵𝘢𝘳𝘵𝘢𝘳𝘦, 𝘱𝘳𝘦𝘱𝘢𝘳𝘦𝘥 𝘣𝘺 𝘊𝘩𝘦𝘧 𝘚𝘩𝘢𝘯𝘦 𝘞𝘪𝘭𝘴𝘰𝘯.
𝘎𝘯𝘰𝘤𝘤𝘰 𝘧𝘳𝘪𝘵𝘵𝘰, 𝘳𝘰𝘤𝘬𝘦𝘵, 𝘦𝘨𝘨 𝘺𝘰𝘭𝘬.

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𝘓𝘶𝘯𝘤𝘩 𝘢𝘵 𝘛𝘢𝘳𝘢𝘯𝘵𝘪𝘯𝘰’𝘴.
𝘑𝘰𝘪𝘯 𝘶𝘴 𝘦𝘷𝘦𝘳𝘺 𝘍𝘳𝘪𝘥𝘢𝘺 𝘧𝘳𝘰𝘮 12:00𝘱𝘮 𝘵𝘰 2:30𝘱𝘮 𝘧𝘰𝘳 𝘩𝘢𝘯𝘥𝘮𝘢𝘥𝘦 𝘱𝘢𝘴𝘵𝘢, 𝘧𝘭𝘢𝘮𝘦-𝘨𝘳𝘪𝘭𝘭𝘦𝘥 𝘮𝘢𝘪𝘯𝘴 𝘢𝘯𝘥 𝘤𝘶𝘳𝘢𝘵𝘦𝘥 𝘸𝘪𝘯𝘦𝘴.
𝘉𝘰𝘰𝘬 𝘷𝘪𝘢 𝘵𝘩𝘦 𝘭𝘪𝘯𝘬 𝘪𝘯 𝘰𝘶𝘳 𝘣𝘪𝘰.

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𝘗𝘦𝘴𝘤𝘦 𝘊𝘳𝘶𝘥𝘰.
𝘒𝘪𝘯𝘨𝘧𝘪𝘴𝘩, 𝘵𝘶𝘯𝘢 𝘢𝘯𝘥 𝘴𝘤𝘢𝘭𝘭𝘰𝘱 𝘴𝘦𝘳𝘷𝘦𝘥 𝘳𝘢𝘸, 𝘥𝘳𝘦𝘴𝘴𝘦𝘥 𝘸𝘪𝘵𝘩 𝘱𝘰𝘯𝘻𝘶, 𝘰𝘭𝘪𝘷𝘦 𝘰𝘪𝘭 𝘢𝘯𝘥 𝘤𝘰𝘯𝘥𝘪𝘮𝘦𝘯𝘵𝘴.
𝘕𝘰𝘸 𝘰𝘯 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘢𝘵 𝘛𝘢𝘳𝘢𝘯𝘵𝘪𝘯𝘰’𝘴 𝘈𝘥𝘦𝘭𝘢𝘪𝘥𝘦.

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𝘛𝘩𝘳𝘦𝘦 𝘦𝘹𝘵𝘳𝘢 𝘳𝘦𝘢𝘴𝘰𝘯𝘴 𝘵𝘰 𝘣𝘰𝘰𝘬 𝘢 𝘵𝘢𝘣𝘭𝘦.

𝘔𝘢𝘯𝘥𝘰𝘳𝘭𝘦: 𝘋𝘪𝘴𝘢𝘳𝘰𝘯𝘯𝘰, 𝘤𝘪𝘵𝘳𝘶𝘴, 𝘸𝘩𝘦𝘺, 𝘤𝘩𝘦𝘳𝘳𝘪𝘦𝘴.
𝘊𝘭𝘢𝘳𝘪𝘧𝘪𝘦𝘥 𝘕𝘦𝘸 𝘠𝘰𝘳𝘬 𝘚𝘰𝘶𝘳: 𝘉𝘶𝘧𝘧𝘢𝘭𝘰 𝘛𝘳𝘢𝘤𝘦, 𝘤𝘪𝘵𝘳𝘶𝘴, 𝘸𝘩𝘦𝘺, 𝘕𝘦𝘳𝘰 𝘥'𝘈𝘷𝘰𝘭𝘢 𝘧𝘭𝘰𝘢𝘵.
𝘛𝘩𝘦 𝘮𝘪𝘯𝘪 𝘕𝘦𝘨𝘳𝘰𝘯𝘪: 𝘈 𝘛𝘢𝘳𝘢𝘯𝘵𝘪𝘯𝘰'𝘴 𝘵𝘳𝘢𝘥𝘪𝘵𝘪𝘰𝘯 𝘵𝘰 𝘴𝘵𝘢𝘳𝘵 𝘺𝘰𝘶𝘳 𝘯𝘪𝘨𝘩𝘵.

𝘠𝘰𝘶𝘳 𝘵𝘢𝘣𝘭𝘦 𝘪𝘴 𝘸𝘢𝘪𝘵𝘪𝘯𝘨.

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𝘊𝘢𝘮𝘱𝘢𝘯𝘦𝘭𝘭𝘦.
𝘔𝘢𝘥𝘦 𝘪𝘯-𝘩𝘰𝘶𝘴𝘦 𝘥𝘢𝘪𝘭𝘺, 𝘧𝘪𝘯𝘪𝘴𝘩𝘦𝘥 𝘸𝘪𝘵𝘩 𝘥𝘶𝘤𝘬 𝘳𝘢𝘨𝘶, 𝘱𝘰𝘳𝘤𝘪𝘯𝘪 𝘢𝘯𝘥 𝘗𝘢𝘳𝘮𝘪𝘨𝘪𝘢𝘯𝘰.
𝘖𝘯 𝘵𝘩𝘦 𝘮𝘦𝘯𝘶 𝘯𝘰𝘸.

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