Cat Devlin and Lincoln Spalding have finally found the perfect location to open their first restaurant.
With Devlin hailing from the UK, and Spalding local to Adelaide, the couple recently moved back to town, two year old in tow, with the intention of starting DoughBalls.
As of this now, they have succeeded, with DoughBalls sitting proudly in Glenelg’s Mosely Square.
DoughBalls offers a casual, family-friendly dining experience with full table service. According to Devlin, the menu meshes Italian style pizza with Australia favourites, including Hawaiian and BBQ chicken.
“I’ve had many years of experience working in the restaurant industry in the world, and we want to bring great pizza to Adelaide,” says Devlin.
The drinks list is focussed on local produce, with all listed wines from South Australian.
The restaurant’s interior is light and airy, and from the balcony, diners can see the ocean.
“We love our nod to the old style beach huts with our booths downstairs,” says Devlin.
The couple is also passionate about the gluten free and vegan offering, with Devlin commenting that the intention is to cater for many dietary requirements or lifestyle choices. DoughBalls serves gluten free bases and vegan mozzarella, with no surcharge.
So, what of the name?
“Our signature DoughBalls are perfectly proved balls of dough served warm with a delicious homemade garlic butter,” says Devlin.
It’s early days for DoughBalls but Devlin and Spalding have big ideas, with plans to launch ‘Pizza Making Parties’ and weekend brunch (think breakfast pizza).
You can find DoughBalls at Moseley Square, Adelaide
For more information, see here.
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