Hunter & Barrel – the internationally awarded steakhouse celebrated for its fire-grilled feasts and barrel-aged craft spirits – is about to set Adelaide alight. The luxury dining destination officially opens on October 30 inside the iconic former Fishbank site on the corner of North Terrace and King William Street.
It’s the brand’s first foray into South Australia and one of the most striking restaurant transformations the city has seen this year. The grand Art Deco building has been reimagined with dark, moody opulence. Rich timbers, bronze accents, plush leathers and the warm flicker of firelight bouncing off glass and steel, with an open kitchen and fire-grill rotisserie taking centre stage as flames dance behind the bar.
The design ties it all together. Inspired by the landscapes of the Flinders Ranges and Limestone Coast, the space blends explorer-hunter motifs with modern sophistication. Custom artworks, sculptural lighting and earthy textures wrap the dining room in warmth, and of course, luxury.
COOOP Senior Associate Calvin Janse Van Vuuren remembers walking into the old Fishbank site for the first time and feeling both excitement and apprehension.
“We were super concerned. We felt that this site would need a LOT more intervention and thus also substantially more money to make it work than we had originally planned for,” he says.
“It was a very cavernous site that did not conform to the rules of an engaging and comfortable human space. From all our studies around neuroarchitecture and predictive behavioural patterns, we knew that the space would fail if we did not find ways to make it considerably more intimate and engaging.”
After days of brainstorming, the team landed on an idea that would define the space.
“We finally happened upon the idea of filling the space with art and breaking some of the oversized volume with the inclusion of two oversized circular tent structures to bookend the space,” Van Vuureb says.
The result is theatrical and layered.
“Together with our partner in the Netherlands, Ricardo Rocha, we developed a series of artworks in the style of J.M.W. Turner,” he explains.
“These are all original oversized artworks done in a period style, depicting modern-day outdoor adventure.”
He admits the design process wasn’t easy.
“It’s always a challenge to conceptualise a unique visual concept whilst also being cognisant of all the ways in which people respond to space,” he says.
“We have done years of study around human behaviour and have found that there is a very specific spatial, volumetric, textural and lighting bandwidth that one must stay in in order to ensure visual and emotional comfort and guarantee positive experiences.”
Balancing the grandeur of the room with the theatre of the open-fire kitchen took equal care.
“It’s a balance of positioning the main heart – the people space – in a comfortable position and proximity to the main cooking line. Close enough for theatre, but far enough so that the noise and fumes do not minimise the experience.”
What does he hope people feel when they step inside?
“A sense of awe.”
Then there’s the food. Sean Hall, Head of Culinary for Seagrass Boutique Hospitality Group, says fire sits at the very heart of everything they do.
“It’s both our inspiration and our craft. Every dish begins and ends with flame, smoke, and coal,” he says. “The fire dictates the rhythm of our kitchen; it’s alive, unpredictable, and deeply honest.”
The menu leans into simplicity and drama in equal measure, from Humpty Doo saltwater barramundi grilled over coals to a chopped vegetable salad that lets the ingredients do the talking.
Guests can also expect all of Hunter & Barrel’s signature experiences. The Skewered Programme features honey-glazed pork belly, tahini-marinated chicken thigh and flame-licked vegetables straight from the pit.
“The crackle of the rotisserie, the glow from the open grill, and the aroma of charred spices set the tone the moment you walk in. It creates warmth, theatre, and connection,” says Hall.
The new spring–summer menu celebrates freshness, flame, and the spirit of the season.
“While fire will always be at the core of Hunter & Barrel, this menu brings a lighter touch, bright flavours, vibrant produce, and a few bold new heroes cooked over the coals,” Hall says.
“My dish highlights are roasted bone marrow, beef burnt-end tacos, spring lamb, charred vegetable salad and roasted bone marrow.”
The Legacy Wagyu Programme champions full-blood, grass-fed Australian Wagyu cooked over intense heat for deep, caramelised flavour. And the Barrel-Aged Spirits Programme brings the theatre to the bar, with cocktails aged in oak barrels for up to six weeks.
“We have a fantastic grass-fed Wagyu program from the Limestone Coast that celebrates our love for beautifully aged beef,” says Hall.
“I’ve also collaborated with Yalumba to create a dedicated wine page showcasing and celebrating the amazing South Australian wine region.”
And when guests finally take their seats?
“We want every guest to feel part of the tribe, gathered around the fire, breaking bread, passing plates, and celebrating the simple joy of good food done honestly,” Hall says.
“If they leave feeling satisfied, grounded, and a little spellbound by the flame, then we’ve done our job.”
With seating for 134 and a private dining suite for intimate gatherings, the new venue is built for long, luxurious evenings.
“Adelaide has always had a deep appreciation for produce and design,” Hall adds. “This is our tribute to that – a place where fire meets finesse.”
Hunter & Barrel opens for dinner on Thursday, October 30, with bookings now available.
What: Hunter & Barrel
Where: Corner of North Terrace and King William Street, Adelaide
When: From October 30
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