Sean’s Kitchen, Adelaide

One of the new go-to hot spots in Radelaide hails from chef Sean Connolly, one of Australia and New Zealand’s most respected chefs born and bred in the UK. With a string of restaurants behind him, including Astral restaurant at Star City Casino in Sydney, The Grill by Sean Connolly at SKYCITY Auckland and a New York style restaurant and oyster bar, The Morrison in Sydney’s CBD; Sean has turned his attention to Adelaide and opened up his new personal venture in the historic building of the Adelaide Casino called Sean’s Kitchen.

sean's kitchen, station road, adelaide casino

The venue itself is quite a sight, modern, contemporary and sophisticated yet casual and relaxed at the same time. Seating is both indoors and outdoors with the latter being along Station Road, steps away from Adelaide’s Riverbank Footbridge and the Torrens River/Elder Park as well as separate function rooms upstairs overlooking the restaurant floor. There’s an open kitchen and a museum of ham on display… yes, a museum of ham! It’s a very snazzy looking place and something that Adelaide definitely needs.

sean's kitchen, station road, adelaide casino

Prior to Sean’s Kitchens opening, I was sent a care package from Sean’s Kitchen and Look Both Ways to sample some of the goodies from Seans’ home-cooking product range. Thanks to the duck fat potato chips recipe card provided, I have now mastered on how to make them at home and they’ve proved to be a hit with family and friends. 🙂

sean's kitchen, station road, adelaide casino

The tiger and I had a dinner date at Sean’s Kitchen a few week back, and whilst she had already been to the restaurant, I had not and already browsed the menu online to see what tasty delights we were going to treat ourselves to. We decided that instead of ordering a main each, we wanted to try a bit more of the food on offer so opted for small plates to share… and as per usual, we over ordered but no worries(!), we were happy to sample everything. Haha.

sean's kitchen, station road, adelaide casino
Ceviche kingfish; $28.00

What a stunner of a plate! Thick slices of fresh kingfish covered the entire plate with fresh chilli, lime, coriander and lovely pops of salmon caviar paired with each bite. The chilli was quite hot but favoured as the heat paired beautifully with the cool flesh of the meat.

sean's kitchen, station road, adelaide casino, soft shell crab sandwich
Soft shell crab sandwich with green goddess dressing; $16.00


A crispy crunchy battered soft shell crab smack bang in between a soft sweet brioche bun whilst the palate was pleasantly surprised with the vibrant and tangy green goddess dressing dripping over the soft shell crab. Lucky we didn’t have to share the sandwich as the dish came out with two. 😉

sean's kitchen, station road, adelaide casino, soft shell crab sandwich

sean's kitchen, station road, adelaide casino, duck liver parfait and brioche
Duck liver parfait and brioche; $14.00

This was the favourite of the night. We both have a soft spot for parfait and this one, a duck liver parfait in the cutest jar was all sorts of yum. Creamy, silky and so velvety smooth with a layer of sweet jelly on top; served with a thick slice of toasted brioche and mini pickles to help balance the richness. Delicious!

And if you’re like me and thought that the dish title was a typo, thinking it should have been a pâté instead of a parfait (also known as a frozen dessert), well, there is a difference! A pâté is a mixture of cooked liver and fat minced together almost like a puree, whilst a parfait is a smoother and silkier version of the pâté as the cooked liver mixture has gone through a sieve to remove any sinewy bits. Who knew?

sean's kitchen, station road, adelaide casino, duck liver parfait and brioche

sean's kitchen, station road, adelaide casino
Onion bagel schmear: cream cheese, smoked salmon, caviar; $15.00

This bagel brought back memories of New York for us. There was a THICK slathering of cream cheese on one half of the bagel – just like how the New Yorkers did it. The bagel bread itself was good, dense with a chewy crust and slightly sweet. We did find that the smoked salmon was quite ‘fishy’ and overpowering, and on top of that, the salmon caviar did not help. Hence why the thick layer of cream cheese perhaps?

sean's kitchen, station road, adelaide casino, mac and cheese
Mac & cheese; $10.00

As much as I love cheese, I’m actually not a huge fan of mac n cheese and after a few spoonfuls, I find it heavy and too rich for my palate. This dish was all for the tiger and I did get the thumbs up from her… although, with the amount of food that we ended up ordering, she only made a small dent in the massive serving.

sean's kitchen, station road, adelaide casino

We finished off our massive meal with a coffee each and skipped out on dessert this time around. We just couldn’t fit anymore food in! I’ll have to come back with the stranger soon and get some of that delicious parfait again. We had a lovely experience at the swanky restaurant with attentive and accommodating staff throughout the evening and most importantly, the food was great, simple, honest and fresh. Along with the bill, we were given packets of rocket seeds to take home – what a lovely personal touch! Can’t wait to plop them in the ground this coming Autumn.


Sean’s Kitchen
Station Road
Adelaide SA 500
P 08 8218 4244

Opening hours
Mon-Fri 11am-late
Sat-Sun 8am-late

Sean's Kitchen on Urbanspoon

4 comments for “Sean’s Kitchen, Adelaide

  1. February 6, 2015 at 9:54 AM

    Your post came at the perfect time – I’m going to Sean’s Kitchen tonight haha 😀

    • dee
      February 6, 2015 at 11:51 AM

      Haha, have fun! 🙂

  2. Nigel
    February 6, 2015 at 4:32 PM

    Be sure to try Madam Hanoi’s, also part of the casino, owned and operated by Nic Watt. A fusion of Vietnamese and French cooking that I’m sure you will love. Bon appetite B-)

    • dee
      February 9, 2015 at 9:14 AM

      Cheers! I have seen photos and it looks great. I’ll get around to it.. hopefully soon! 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *