I pushed open the cobalt-blue doors of Omada with the quiet expectation that accompanies any new Simon Kardachi opening. The kind that suggests you may soon be impressed, and you’re equally nervous and excited about it.
Open as of last week, the Greek-inspired Bar and Grill arrives with all the anticipation you’d expect for a restaurant by some of Adelaide’s hospitality heavyweights. But unlike the brooding masculinity of Shōbōsho or the high-brow, high-glam Fugazzi (both Kardachi sibling venues on Leigh Street), Omada feels immediately warm, familiar, and deliberately unfussy.
For now, the team is easing into service with snacks and walk-ins only before rolling out the full menu in February. A quiet confidence that reads less “soft launch” and more “we’ll get there when we’re ready”. A slow burn. A sunlit tease. Call it what you like. February will come soon enough.
Step into the dining room at Omada, and you’re immediately taken aback. Designed by Studio Gram, the restaurant occupies a heritage building that’s been re-sculpted into something that seamlessly (and beautifully) dances the line between monolithic and homey. Pale timbers, cream tables, and thatched straw roofs bring a relaxed Euro-village charm. But then the stone, the steel, the marble, the travertine, the height of the ceilings, and of course, the arched windows. Oh, the arched windows. They pull you back into something far more monumental. Natural light pours in from Leigh and Currie, softening the room and making it so striking it borders on intimidating.
At the front, two intimate bar nooks wrapped in buttery brown leather offer refuge, perfect for a solo drink or a quiet pre-dinner spritz. Further back, the room unfolds in layers, giving the dining space the feeling of a house gradually filling up. Which it will, inevitably. This is a venue built on serious hospitality weight.
Speaking of hospitality weight, behind the bar is Tommy Hoff (ex-Fugazzi) and the brains behind artisanal spirits label Ragazzi e Succo, leading a drinks program that’s playful, thoughtful, and uniquely Omada. Expect house-made ouzo, Greek-leaning spirits, clever cocktails and easy-drinking wines that span continents, spend a lot of time in Greece, and steer clear of bravado. “It’s meant to be light-hearted and memorable,” says Hoff. “Drinks that make you smile but still show intent.”
In the kitchen, Andrew Ferrara (formerly Leigh Street Wine Room) is shaping a menu designed for sharing, lingering and passing plates – very European in spirit. He takes cues from his family roots in Corinth, but Ferrara isn’t interested in playing by tradition’s rules. “We didn’t want to replicate Greece,” he says. “We wanted to reimagine it through our own lens and to make something that feels familiar, but tastes entirely new.”
And if you think pita bread is just pita bread, allow Omada to correct you. Cloud-like, warm pita arrives at the table alongside sesame-studded, honey-drizzled koulouri – pure carb pleasure for the willing. Dips are made for tearing and scooping with abandon. Entrées don’t shy from decadence. Moussaka terrine that somehow retains its structure and bite beneath béchamel, charred octopus with just enough smokiness to remind you of fire, and a maroulosalata that deserves more respect than its “just a salad” appearance suggests. Order them all. Trust me.
Over time, whole animals will be broken down – lamb shoulders, necks, chops, mixed grills – joined by seafood and seasonal share plates that shift with the day and the mood of the kitchen.
True to its name – “Omada” roughly translating to “group” or “a coming together of people” – the restaurant’s rhythm is built around generosity and gathering – and that extends to every piece of the offering. Service is led by Jenna Lansley (ex-Press, Africola and Fugazzi), whose approach balances polish with warmth. “Omada isn’t just a restaurant,” she says. “It’s a place that makes you feel part of something — it’s loud, warm, and alive. We want people to eat, drink, talk over each other, and stay a little too long.”
And despite its soaring ceilings, grand proportions, and meticulously executed menu, Omada is way less pristine Athens, and way more more yiayia’s house at Easter (in the best possible way). Guests are made to feel instantly at home.
For Kardachi, Omada represents both continuity and evolution. “We’ve built restaurants that speak to Italy, Japan, modern Australia – but this one feels different,” he says. “Omada is about generosity and community. The name means ‘team’ in Greek, and that’s exactly what it is: a place for people to come together.”
Omada Bar & Grill
Where: 46 Currie St, Adelaide
When: 12pm-10pm Wed to Sat, Sun 12pm-5pm, Tues 5pm-10pm
For the website, click here.
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