In a significant culinary homecoming, Brent Potuszynski, the former head chef of Mimasu, has returned to Adelaide to take the helm at Storehouse Flinders East, a new indoor-meets-outdoor restaurant and bar.
After a two-and-a-half-year hiatus, which saw him exploring rural Australia and honing his skills, Potuszynski is back to infuse the city’s East End with his culinary artistry.
In 2020, as the world grappled with the onset of Covid-19, Potuszynski left Adelaide to pursue new opportunities. His journey, enriched with experiences from some of South Australia’s finest dining venues, including Georges on Waymouth, has culminated in his return to Adelaide’s burgeoning restaurant scene.
“Being back in Adelaide feels fantastic,” Brent said. “The restaurant scene is impressive right now, and I’m looking forward to being a part of it again, albeit this time in the city’s East End,” he said.
Since assuming his role at Storehouse Flinders East just eight weeks ago, Potuszynski has already made a significant impact. He has crafted a menu that emphasizes regionally sourced produce, showcasing his signature style of rustic flavors.
A highlight is his seared South Australian kangaroo loin, an innovative dish that pairs black garlic aioli with pickled grapes, toasted pumpkin seed, and saltbush.
Storehouse Flinders East, with its sleek design featuring high communal tables, Australian blackbutt floors, and large bifold windows opening to a courtyard adorned with Australian natives, reflects Potuszynski’s culinary philosophy.
The 76-seat eatery (52 indoor/24 courtyard) aims to offer comfort and familiarity, coupled with authentic and wholesome hospitality.
“We want to evoke a feeling of comfort, familiarity, with authentic and wholesome hospitality,” he said of the 76- seat eatery (52 indoor/24 courtyard). “We are 100% focussed on using quality, seasonal SA ingredients, while remaining relaxed and contemporary for the everyday diner.”
The menu at Storehouse Flinders East is diverse and inviting. For lunch and dinner, starters range from baba ghanoush with toasted flatbread to a salad of prosciutto with fior di latte. Larger plates include braised lamb belly and Spencer Gulf prawn linguine.
“My Spencer Gulf prawn linguine comes with blistered tomatoes, garlic, chilli and wild rocket,” Brent said. “Whilst our fried gnocchi are made in house and paired perfectly with spring peas, broad beans, mint, goats curd and candied walnuts.”
The ‘Feed Me’ menu, a five-course journey through Brent’s favorites, including his kangaroo loin, offers diners a comprehensive taste of his culinary prowess.
The beverage selection at Storehouse Flinders East is equally impressive, with a strong local representation from South Australia’s renowned wine regions and local brews from Mismatch Brewing and Pirate Life Brewing. Classic cocktails like Negroni and Margarita are also on offer.
Early risers are also well served with a delicious breakfast menu including salmon benedict bagel; local mushrooms avocado on rye with smoked Woodside goat’s curd; and Biscoff French toast on brioche with house made caramel rock salt ice cream, poached pear and Biscoff sauce on the menu. For those seeking a lighter snack during the day, a bar menu offers delicious bites like grilled octopus skewers, pumpkin feta, and thyme arancini, marinated local olives, or smoky BBQ brisket sliders.
And if that’s not enough to entice, Chef says Storehouse Flinders East is planning on talking advantage of Adelaide’s balmy summer nights with a lively calendar of courtyard events including Acoustic Sundays and daily happy hour, with more events to be announced.
Storehouse Flinders East
Where: 260 Flinders Street, Adelaide
For more information, click here.