New Menu. New Chef. Same Amazing 2KW!

It just got even better…


With the change in season comes some changes at one of Adelaide’s sexiest rooftop venues, 2KW Bar and Restaurant.

Not only are they introducing a new menu, but they are also saying hello to a new Executive Chef…

But we will start with what we all know you came to see: the new menu. As one of our fave restaurants in Adelaide, it is fair to say that we have scoffed our way through a fair share of their delightful dishes. And with the announcement of these new dishes, we have got our stretchy pants at the ready because we cannot wait to get our hands (and mouths) all over these. We are talking Goats Cheese Croquettes with Padron Chilli, Fried Garlic and Sherry Caramel (you had us at goats cheese), Burrata with Umani Salt, Heirloom Tomatoes, Basil and Bean Salad, and for the meat eaters there is Shwarma Saltbush Lamb Rump, Mejadra, Sour Cherries, Barberries, Macadamia, Yogurt and Coriander Gremolata, and how good does this sound, Spiced South Australian King Prawns with Iceberg Lettuce, Kisir, Green Chilli, Stone Fruit, Mint and Parsley Salad. Now excuse us while we clean up this drool…


So who will be cooking up all of this gloriousness? Well Dan Lawrence has stepped in to take over the Executive Chef role from Nick Finn, who has actually taken up a position as Executive Chef at one of the Group’s USA venues in San Luios Obispo in California. It is called Slo Brew Rock and we kind of want to visit!


So who is Dan? Well let’s just say he is well and truly qualified for the job as the Adelaide local (born and bred) has worked for the likes of Jolleys Boathouse, Enotec, the Stirling and Belair Hotels. In fact his commitment to the latter two actually saw those venues take home numerous AHA Awards!


When asked how Dan will fit in to his new role, Nick Finn said, “Dan has been an integral part of the team, in fact he is the brains behind the breath and originality of the 2KW Restaurant menu.”

Using his extensive food knowledge as well as what he has learnt on his travels, Dan brings these new and fabulous dishes using seasonal produce to the hungry people of Adelaide!

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