Tarantinos opened Friday night, the latest venture from powerhouse hospitality team The Big Easy Group, also behind Anchovy Bandit, La Louisiane, NOLA, and The Stag.
The venue takes its cue from New York’s mid-century Italian restaurants and local institutions, with a focus on intimacy, experience, and a moody, old-world aesthetic.
Before launch, a friends-and-family dinner gave the team a chance to test the waters.
“We had 30 people in, and no one faulted the food,” says operations lead Alex Bennett. “The mission for us is to keep that standard high.”
It’s been an all-hands-on-deck effort to turn the former House of George restaurant into its current iteration. While the idea had been percolating for months, the team moved quickly to renovate the space once House of George announced its closure in early May.
The process was documented in a series of behind-the-scenes posts on Instagram, giving followers a glimpse into the makeover – and a growing appetite for Tarantino’s.
“[Executive Chef] Shane’s been in the kitchen working on it for six months. We originally wanted to open in January,” explains Alex.
“We’ve had some insane feedback from family and friends, and we’re glad to finally give our idea a home.”
At Tarantino’s, it’s all in the details, from the retro-inspired table settings and nostalgic artwork (curated by Studio 2049’s James Brown) to a soundtrack featuring Frank Sinatra and Stanley Getz.
Brown leather booths, white tablecloths, and sexy mid-century lamps all “lean into that unmistakable 80s dining aesthetic.” And come spring and summer, there’s talk of live music drifting through the open doors, spilling onto East Terrace and the leafy Vardon Lane.
“Our focus is to give people an experience when they come in and really hit the finer details. Even the artwork will change as a revolving gallery on the walls. We want to hit those touch points and make everything curated year-long,” Alex explains.
Much like sister venue La Louisiane, Tarantino’s will transport diners from start to finish. Guests are greeted at the door with a three-sip Negroni – a tradition that might soon shift into a Sbagliato.
“This is a special occasion place. We want to be here for your birthday, your anniversary, your graduation,” says Alex.
“From the moment you book, we want to tailor the experience to you. Maybe it’s a bottle of bubbles on arrival, maybe it’s a rose – we just want it to feel really personal.”
But it’s equally about the food, led by a “big pasta extruder” and a wood-fired hearth.
There’s nduja-stuffed Sicilian green olives, deep fried and served with a garden ranch dip that “went down a treat at the pre-launch,” as well as a clever play on vitello tonnato using beef carpaccio dressed in an umami-rich eel mayo – a savoury, hybrid nod to tradition.
And for a little more premium, “We have this citrus-fed wagyu, which is the tastiest cut of beef I’ve ever had,” adds Alex.
The team has also brought over cult favourites from sister venues and given them a Tarantino’s twist, like the stracciatella and chilli crisp from Bandit Pizza and Wine, and they’ve even reworked and rivalled the famous focaccia from Bottega Bandito.
“This one’s a bit lighter, fluffier, and perfect for dunking”, he adds. “More teary-aparty. I don’t want to say it’s better than Bottega’s bread, but it’s coming out pretty good.”
The drinks lean wine heavy, spotlighting Italian varietals alongside a curated mix of French, Australian, Austrian and German bottles, supplied by local distributor Vinify. There’s a strong showing from Piedmont icon Bruno Giacosa, including some approachable Barolos and Nebbiolos, plus a flagship bottle for those feeling fancy.
Cocktails lean classic with room to evolve, with a developing list of Amaretto Sours, Negronis, New York Sours and of course, a Manhattan.
As chef Marco Pierre White famously said, “One thing that lives on in restaurants is romance,” and Tarantino’s, with its modern spin on classic New York dining, is serving it in spades.
Bookings open. Opening weekend fully booked.
WHAT: Tarantino’s
WHEN: Wednesday to Sunday, from 5:30pm
WHERE: 30 Vardon Lane, Adelaide
For the website, click here.
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