Sparkke at the Whitmore brings an exciting new bar and food experience to the large rooftop space poised above the leafy green trees of Whitmore Square just in time for summer enjoyment.
Fans of the award winning brewpub will find a significantly expanded bar, now ten taps, and ramped up for the delivery of specialised house cocktails, including a range of summer spritzes created by Co-founder Rose Kentish.
Summer flavours include Blood Orange and Vanilla, Strawberry and Mint, Chinotto and Cherry, and will also be available alcohol free – think sophisticated, low sugar soft drinks.
There’s a soft glow from the impressive new barfront that celebrates the disruptive company’s first can, Change The Date Pilsner – with over 800 cans and Sparkke’s signature pink neon under glass.
Brand watchers will know that a ‘Change the Date’ can found its way into an exhibition at the British Museum in London earlier this year.
The new kitchen’s custom built wood fire charcoal grill delivers plenty of theatre for customers as well as an exciting new menu from award winning head chef Emma McCaskill in a style she calls Street Food.
Co-Founder, Rose Kentish, says, “Our new Street Food style menu includes spices and flavour profiles inspired by Emma’s Indian heritage, with her grandma even coming in to teach the team how to make the samosas, which are a beloved family recipe.
“Emma’s created a street food menu where you can hold a indie craft brew in one hand and eat dishes from her Indian-Asian inspired menu with the other.”
Emma says, “I can’t wait to cook over fire again. Most of my previous cooking experience around the world has been over fire – the Whitmore was actually my first kitchen without it!
“I’m excited about the menu which is very different to our downstairs restaurant; it’s more casual and gives us room to play!”
A nose-to-tail concept across both kitchens that encompasses all food, including vegetables and protein, ensures a zero waste synergy across the venue.
Emma continued, “We work with small producers that enable us to fully use any of our major ingredients in their entirety. We also talk to our vegetable producers about what we have coming up so they can plant and harvest based exactly on our needs. We’re very farm to plate and constantly practice and drive our food philosophy of sustainable use. Our entire venue engages in this way.”
The Rooftop menu includes:
- Handmade samosas with wood roasted vegetables, and coriander relish
- Chargrilled baby corn, chilli butter, pistachio, and curry leaf
- Free-range chicken cooked slowly over the coals, roti wrap, and fermented chilli
- Najobe Hanger steak skewers and caramelized onions, with hot Japanese mustard
- Local charred calamari stuffed with tabouleh and chargrilled, with spent lemon
- Chargrilled chuck steak cheeseburger (170g), cooked medium
- Housemade Monte Carlo s’mores with housemade marshmallows.
The venue also offers a special ‘Feed Me’ menu for larger upstairs functions with food designed to be served as it rolls off the pass straight from the fire.
Officially opening on Sunday 1 December, Sparkke at the Whitmore will be Adelaide’s largest rooftop bar holding up to 200 people.
You can find Sparkke at 317 Morphett St, Adelaide SA 5000.
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