Local, seasonal, and sustainable. This is the philosophy of The Banksia Tree. For one day in October, the Port Adelaide café will be adding ‘bottomless’ to that list.
Bottomless brunch has been the name of the game throughout the Winter months, and the concept seems to be enduring as we enter Spring.
The Banksia Tree opened its doors earlier this year, and is helmed by Fabian Folghera, former sous-chef at Press* Food and Wine, and wife Halie.
Since the opening, the two have enjoyed a myriad of eager customers, and showcased an impressive, ever-changing brunch menu (rest assured, it is very Instagrammable).
The upcoming bottomless event will feature three courses of brunch, bottomless mimosas, sparkling wine, and a Tscharkes wine tasting.
Fabian Foghera tells us the event is to celebrate the release of The Banksia Tree’s Spring menu (launching this Wednesday), as well as to celebrate the beginning of the warmer weather.
The new Spring menu features an array of South Australian producers and the bottomless brunch menu is no different. Guests can expect KI Oats, Fleurieu Peninsula Milk and Yoghurts, Falkai Farm eggs, Skala Bakery sourdough, Australian avocados and Barossa pancetta.
Still and sparkling wines on offer will be sourced from the Barossa Valley’s Tscharkes, and are certified organic and biodynamic. These wines will also be featured as a tasting “flight” and guests will be able to order bottles of wine at cellar door prices through Tscharkes on the day.
The Banksia Tree’s bottomless brunch is set to take place Sunday October 6 from 1pm.
You can find The Banksia Tree at 147 St Vincent Street, Port Adelaide.