Combine the unique culinary talents of Adelaide’s legendary chef, Duncan Welgemoed with the genius of designer James Brown and you have Africola.
Situated on East Terrace, the new bar and restaurant which launched last night will bring an abundance of flavour, both figuratively and literally, to the Terrace.
Welgemoed, best known for Bistro Dom and Lola’s Pergola, has teamed up with Brown to create a restaurant reminiscent of his South African origins.
The walls are adorned with colourful, funky ornaments, collectables and artwork, which reflect the energy and excitement of the place, and the atmosphere is positively festive.
Punters can sit at the bar and enjoy the signature Africola cocktail, join friends in one of the booths or dine at the open kitchen to watch the Head Chef and Welgemoed work their magic.
The menu, which fans of Welgemoed’s work will be pleased to know, is meaty, flavoursome, distinctive and delicious.
Try some sun baked macadamias or Coorong Angus Biltong and droer wors as a starter before moving on to Peri Peri chicken, Allegaartjie Potjie (slow cooked mutton neck) or slow roasted cow’s head.
The spit changes daily and there are vegetable dishes to complement the carnivorous offerings; try smoked Heirloon carrots with biryani spice or charred broccoli (of course that’s served with house cured pig fat and fermented buffalo milk cheese).
To drink, the Africola cocktail is perfectly refreshing. KMV brandy with fig leaf and black garlic tincture and porcini cola are the recipe – it’s impossible to fault.
If last night’s launch, with African drummers, friendly staff, great tunes and a feeling of hanging at home with mates (just with better food and drink) is anything to go by, Africola will be a very welcome addition to the slightly subdued East End, particularly at Festival time.
Make a booking with Restaurant Manager Tess Footner to enjoy all the flavour and excitement Africola is offering, but get in quick because this place is going to be popular.
Story by Libby Parker
Photography by Dougal from McFuzzlebutt’s Manchen (Man Kitchen)