Delicatessen Kitchen & Bar, Adelaide

At the first right corner on Waymouth Street coming in from King William Street, sits a new French Delicatessen Kitchen & Bar manned by Chefs Andy Thiele and Paul Gray. Both gentlemen worked together at The Treasury before taking over the Manna Cafe E Ristorante space and turned it into the Delicatessen; sitting amongst great company of Press* and Georges on Waymouth. Chef Andy’s passion for French and English cuisine developed over time as he worked in Michelin star restaurants and gastro pubs in Europe, Adelaide and the Riverland. Both chef’s philosophy for the Delicatessen is to create simple comfort food utilising and respecting fresh quality local ingredients.

delicatessen kitchen and bar

A handful of my friends had been to the Delicatessen during their lunch break and had only raving reviews and photos of empty plates to share, so I quickly and spontaneously arranged a quick get together with our motley crew of 5 to have a dinner session pronto! The stars must have aligned that week as everyone was free and dinner was on! ūüėõ

The menu was met with 5 pairs of hungry eyes as we quickly and swiftly ordered 4 items from the starters category and 2 from the charcuterie/smallgoods just for starters!

delicatessen kitchen and bar
Steak tartare, melba toast, free range egg; $16.00

delicatessen kitchen and bar

One of the many favourite things we like to eat. A classic steak tartare with bits of onion, pepper, capers and combined with a golden egg yolk before being generously slabbed on thin slices of crunchy melba toast.

delicatessen kitchen and bar

delicatessen kitchen and bar
Salmon and prawn fish cakes, dill mayonnaise; $14.00

A trio of crunchy battered large discs of salmon and prawn fish cakes sat in a pool of bright green dill mayo. We found the fish cakes cooked well with a crumbly casing and moist flakey filling, however we found it underwhelming in terms of flavour¬†whereas¬†we found the dill mayo to be overwhelmingly… dill-y. The cheek of fresh lemon was an added relief for some flavour on these fancy crumbed fish cakes.

delicatessen kitchen and bar
Chicken liver parfait, sherry gelleŐÄe, walnut & fig melba; $13.00

The cutest cleaver wedged into a block of delicious rich chicken liver parfait with a pile of walnut and fig melba toast. Mmm~

delicatessen kitchen and bar
Jamon and rosemary croquettes; $9.00
House fries, garlic salt, mayonnaise; $8.00

delicatessen kitchen and bar
Escargots au gratin half dozen; $13.00

We couldn’t pass up on ordering a hot plate of escargots… or snails in layman terms. Half a dozen of them in a¬†specific escargot plate with little shallow dips for each escargot, all topped generously with grilled cheesy goodness. It was rich, cheesy and stringy; at most times, quite overwhelming as it was all cheese, and little escargot.¬†A heavy starter to have on ones own, but good to share with cheese fanatics and adventurous eaters.

Then things got a little more heavier with 3 orders of mains:

delicatessen kitchen and bar
Roast pork belly, shaved fennel, apple sauce; $24.00

A slab of pork belly with a crispy pork crackling amongst a fresh shaved fennel salad, sweet apple sauce and two bright citrus orange slices to balance out the richness of the meat. Unfortunately, we needed a lot more salad, sauce and citrus slices to cut through the heaviness and richness of the dish as the pork left a heavy pool of greasy fat and oil behind on the plate.

delicatessen kitchen and bar
Roast Tasmanian salmon, green beans, hollandaise, confit beetroot; $26.00

The roasted Tasmanian salmon cutlet faired better but still carried on the theme of a pool of oil being left behind on the plate. Overall, still quite a tasty dish with the salmon cooked perfectly; the salmon flakes were moist and flavourful and held together by the salty crispy skin; it was accompanied by deep coloured crisp vegetables of green beans and confit beetroot.

delicatessen kitchen and bar
Beef cheeks cooked in sherry, mashed potatoes, lardons, sauteŐÄed mushrooms; $25.00

My favourite from the mains was this comforting dish of tender, melt in the mouth beef cheeks cooked in sherry with a smooth and buttery mash, juicy bits of sauteed mushrooms and crispy rendered salty lardon pieces. Homely, comforting, flavourful and filling, just like a warm big hug from your favourite person. A must order come winter time!

Overall, a very nice meal and experience at the Delicatessen Kitchen & Bar with welcoming staff at the front of house, who were also super friendly and knowledgable where they suggested drinks to try for the stranger and his mate. Both approved of the Sempé Armagnac VSOP. Decent prices for the high quality of food, but I think a lunch date is in order as lunch has been the more popular menu favoured by friends.


Delicatesssen Kitchen & Bar
12 Waymouth Street
Adelaide SA 5000
P 08 8211 8871

Opening hours
Mon-Wed 7.30am-4.30pm
Thu-Fri 7.30am-late
Sat 5pm-late
Sun Closed

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2 comments for “Delicatessen Kitchen & Bar, Adelaide

  1. Ann
    April 15, 2015 at 11:14 PM

    You had me at chicken liver partait, then double hooked me with crisp pork belly and then……. beef cheeks! I hope to visit soon.

    • dee
      April 17, 2015 at 9:11 AM

      Haha, I hope you enjoy it when you get around to it! ūüôā

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