Participating Restaurant

Within this chic bistro mix of French and Mod Oz, we get to ponder whether truffle and gruyere bread is best employed to mop the juices from moules mariniere, or Bordelaise from 12 hour salt bush lamb. Will just a half dozen escargots au gratin do? Crème brulee or cheese of the day? This Delicatessen, Kitchen, and Bar hits the spot in Adelaide's CBD.