International chef Alfonso Ales has been appointed executive chef at Electra House, which will officially open its doors in February 2015.
Hailing from Saville in Spain, Alfonso will bring to Electra House his culinary expertise gained from working in some of the world’s most renowned Relais-Chateaux hotels and Michelin star restaurants.
This includes El Bulli with Ferran Adrià, Eugénie-les-Bains with Michel Guérard and Château Cordeillan Barges with internationally acclaimed Chef Thierry Marx, before moving to Australia to work at Bilson’s Restaurant with Chef Tony Bilson and Jonah’s Restaurant and Boutique Hotel as Executive Chef.
As executive chef, Alfonso will be responsible for the food offering across Electra House’s three levels, drawing on his passion for seasonal local produce.
The menu for the bar and beer garden on the ground level will have a ‘street food’ flavour, with an international feel inspired by Alfonso’s many travels, while the modern Greek restaurant on level one, Olea, will revive the sharing culinary tradition of Greece which is at the very core of the restaurants’ concept.
Olea will offer a relaxed and welcoming space with modern interpretations of traditional Greek and Mediterranean food, inspired by Alfonso’s Southern European background. This will include a haloumi tasting menu, complemented by imported Greek beer and an extensive variety of Ouzo.
Taking inspiration from New York City’s West Side and East Side, the top level will offer two event spaces featuring unique design elements that differentiate the two forms of the city’s architecture.
“Adelaide is a great city with a Mediterranean and Southern European feel that makes me feel very much at home, coming from Seville in Spain,” Alfonso said.
“We will feature dishes inspired by my Spanish roots like tapas, together with American, Greek and even Korean influences, to ensure a fusion of cultures while staying true to the original recipes.
“Electra House will cater for everyone with a menu ranging from steaks and seafood on the charcoal grill to burgers, fresh salads and lighter dishes, changing the menu seasonally. It’s important the menu remains interesting and vibrant and that guests feel comfortable and visit often to enjoy a good drink and nice food.
“The amazing variety of world class local produce, defined seasons, a natural interest in food and wine and the Adelaide Central Markets just around the corner from the restaurant, make Adelaide a chef’s paradise in Australia,” he said.
The $10 million development involves the transformation of a 1901 heritage listed Electra House building in the heart of the city on King William Street, further adding vibrancy of the newly activated Waymouth precinct and redeveloped Victoria Square.
Bucking the trend of the recent small bar license across the CBD, Electra House will be a large-scale destination venue with a capacity of 700-plus across its multiple offerings.
Electra House will open to the public on Thursday February 12.