As Spring approaches, and Adelaide’s dining scene gears up for the start of a busy time of year, it’s always an exciting time for new restaurants. One of the hottest announcements this year, is the the launch of a new culinary destination, ‘Station Road’, which aims to be the perfect blend of approachable dining with grandeur. The new venue is a collaboration of the team at EEC, Mother Vine and EECNorwood.
This November, Festival Plaza will unveil Station Road (also known as STN RD), a new dining experience set to redefine what we expect from a night out.
Nestled within the vibrant heart of the city centre, on the ground floor of the impressive Festival Tower, Station Road promises a unique blend of approachable yet grand dining. General Manager & Co-owner Mathieu Smeysters says, “Station Road will be an unrivalled destination for foodies and wine lovers alike, which will complement Adelaide’s terrific dining scene,” says Mathieu. “The experience guarantees premium ingredients expertly prepared and served in a refined manner, highlighting the quality of the produce.”
Station Road aims to be a haven for food and wine lovers, complementing Adelaide’s already thriving culinary scene. The menu, inspired by classic French cuisine with a modern Australian twist, promises a gastronomic adventure that will leave your taste buds wanting more.
Leading this culinary journey is Head Chef Baine Stubbs, classically trained and influenced by the greats of nouvelle cuisine. Baine describes his cooking style as “unpretentious and clean”, focusing on creating refined dishes using the freshest, locally sourced produce. Expect to be wowed by dishes like lobster cannelloni with Iberico ham and mornay sauce, dry-aged tuna with a red pepper reduction and cultured cream, and wagyu 9+ eye fillet with sauce au poivre and pommes dauphine.
Baine’s dedication to using impeccable techniques and locally sourced produce shines through in every dish he creates. With years of experience in some of the world’s best restaurants, including Shannon Bennett’s Vue de monde in Melbourne and acclaimed establishments in Paris, Baine is ready to call Adelaide home and share his culinary mastery.
Baine was the Head Chef at Elsworth for three years, a contemporary restaurant inside de Louvre, and
afterwards for four years as the Head Chef at Clamato, acclaimed sister restaurant to Septime, currently No. 11 on ‘The World’s 50 Best Restaurants’ list.
Station Road aims to be all about creating an experience. A dedicated wine room will cater to those looking for a more relaxed setting, where they can enjoy a glass of wine or a cocktail with a few bites from the snack menu. With tables flowing out onto the open plaza, Station Road promises a unique atmosphere for both walk-ins and those with reservations.
The impressive fit-out, designed by Studio Nine Architects and built by FDC, balances texture and tone to create an elevated dining destination perfect for both locals and travellers. A central marble bar, an intimate wine room, a light and airy dining room, and a temperature-controlled wine vault, all add to the visual appeal of the space.
And let’s not forget the wine list. It will be as impressive as the food, featuring enigmatic wines from around the globe. “We’ll be showcasing both traditional and more obscure varietals from Australia and beyond,” says Mathieu. “And thanks to our Coravin system, you’ll be able to sample some of the industry’s most exceptional and hard-to-find wines without having to commit to a full bottle.”
So, mark your calendars for early November when Station Road officially opens its doors at Festival Tower by Walker in Festival Plaza.
For more information, visit their website at www.stnrd.com.au or follow them on Instagram @stationroadadelaide. And if you’re looking for a new career opportunity, Station Road is currently recruiting for various positions.
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