The Big Easy Group, the powerhouse hospitality team behind Anchovy Bandit, La Louisiane, NOLA, and The Stag, is set to open a new concept on Vardon Avenue later this month, taking over the former House of George space.
Called Tarantino’s, the venue takes cues from New York’s mid-century Italian restaurants and local institutions, with a focus on intimacy, experience, and a moody, old-world aesthetic. It’ll be white tablecloths, dim lighting, house-made pastas and wood-fired meats.
“We were looking at Italian restaurants in New York – Carbone was a strong reference. And in Adelaide, those traditional institutions – Chianti, Amalfi – do that old-school Australian-Italian so well,” explains Big Easy’s Managing Director, Oliver Brown.
“With House of George, we had a lot of large tables, and the concept itself was built around large share plates – but this will be completely different, and I’m excited.”
Tarantino’s is flipping the switch. Long tables are gone to make way for cosy two-tops that favour intimacy over crowds, and – much like La Louisiane – it’ll transport diners through atmosphere and detail.
Where La Louisiane sets the tone with martinis on arrival, soft jazz, and a sensual je ne sais quoi, Tarantino’s will offer its own distinct, “experience-driven” take.
“There will be three-sip welcome drinks, and a lot of surprise and delight elements throughout the dining experience, still to be determined,” reveals Oliver.
Though the House of George closure was only made public in the last few weeks, the idea to transform the space has been in the works for a while.
“We have been planning on changing the concept of the restaurant space since late last year,” Oliver explains.
“We were originally going to bring the Anchovy Bandit style to the city. Bring Alex and Shane from Anchovy into the city.”
But as time went on, the space evolved and took on a life of its own – a New-York Italian bar and grill concept. Anchovy Bandit is the friendly neighbourhood venue, and Tarantino’s is the elevated, sexier CBD successor.
Executive Chef and co-owner Shane Wilson is curating the menu, doing house-made charcuterie and cheeses, and cooking over a wood-fired hearth.
“It’s really leaning into that Italian-American bar and grill,” says Oliver.
“There’s a lot cooked over the open fire. There’s a wood oven and a big open fire hearth, and we also have a big pasta extruder, so we’ll be doing a bunch of freshly made pastas each day.”
There will be no pizza, but you can expect wood-fired flatbread, house-cured meats, Oysters Rockefeller, and classics like Fettuccine Alfredo and baked vodka pasta alongside Bistecca alla Fiorentina and whole fish cooked over fire.
The drinks lean wine heavy, spotlighting Italian varietals alongside selected Australian and French bottles, with a concise cocktail offering to fit the style and the food.
Behind the fit-out and aesthetics is creative agency 2049 – known for Pinco Italo, Pastel Wine Bar, and Belles Hot Chicken – delivering an art-led theme that sits between traditional and modern. They’ll be joined by local artist James Brown, who’s been commissioned to create custom installations for the space.
The House of George bones are beautiful in their own right, so the focus will be on colour blocking, an ode to New York’s gallery and art scene, and perfectly in step with the expressive block colours of Tarantino films, from which the venue takes its name.
“It’s a modern twist on that nostalgic, old-world restaurant, so a lot of the colour inspirations are coming from iconic places you’d go to as a kid and return as an adult, and nothing’s changed. It’s that, but a modern interpretation.”
From the art to the food to the feel, everything is built around that idea.
“The food is taking a similar direction but in a different medium. Taking flavours and inspirations and modernising them.”
If Big Easy’s hospitality pedigree is anything to go by, Tarantino’s is set to be a vibrant and hot new addition to the East End dining scene. Doors due to swing open June 27.
WHAT: Tarantino’s
WHERE: 30 Vardon Ave, Adelaide
WHEN: Expected June 27
For the website, click here.
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