Restaurant profile: Arbour Kitchen
Originally written for Clique Mag
A sprawling state of leading wine regions and independent producers, it’s no secret South Australia is blessed with an abundance of quality artisan fare. Making the most of what’s on offer, an unashamedly local focus takes top priority at Wright Street’s newest resident, Arbour Kitchen.
Touted as a daytime restaurant, Arbour offers an elevated approach to breakfast and lunch service. On a mission to showcase the state’s independent producers and celebrate all things local, its strictly SA ethos sees a convergence of the state’s best fare with every plate.
“We’ve got so much good produce around us, why not showcase it? Why use something from overseas or interstate?” questions front of house manager, Damien Kammermann.
With a background in fine-dining, Damien’s sharp customer focus is characterised by attentive service. “We don’t have a sign up saying, ‘wait to be seated’ because we want to be on the door meeting and greeting,” he explains.
As for the name, “it came together with the building,” explains Damien, “if you look at the outside, the first six floors are all planter boxes and there are big plants that are going to grow vines around the entrance of the apartments”.
Inside, terracotta tiling joins stone underfoot while greenery spills over from large pots that hang overhead. Light cane furniture, a blue dual-toned banquette and soft natural light lean into the garden alcove theme while floor to ceiling sliding glass doors close the gap between inside and out.
“It’s all about making the building mould and meld into the park, hence all the plants, so its blurring the lines of the park and the restaurant,” explains Damien, “once the weather warms up, the windows will open right up and we’ll be able to flow out onto the footpath, which will be beautiful”.
When it comes to the food, executive chef Brent Potusynski brings forth a finesse for carefully composed dishes honed while working in Europe’s Michelin-starred restaurants. “He’s got that finer approach to food and so when he’s designing the dishes he thinks about the way the entire dish is going to work,” says Damien.
This prowess is evident in the Tortellini of Rabbit, pairing Cape Jervis wild rabbit with Adelaide Hills Cider and soaked prunes. Making the most of land and sea, the menu boasts Coffin Bay oysters and an array of Spencer Gulf seafood across both breakfast and lunch.
A hefty plant-based offering reflects an increasing call across Adelaide for quality vegan options. “The chef recognises that side of the industry is growing and we wanted to attract a broader crowed and make [Arbour] accessible to everyone,” explains Damien. The Quinoa Rissoles are a standout, served with a bitter leaf salad and tzatziki made with coconut yoghurt.
Arbour’s penchant for small, local producers spans both food and beverage, with an impressive SA-orientated drinks list. “All of our beers, all of our wines, everything is South Australian,” explains Damien, “we tried to stick to small, independent growers and vineyards, there were a couple of wines that we looked at that were actually owned by a conglomerate, so we didn’t use them”.
As for the coffee, Wayville’s Bean Revolution have crafted a specialty-blend to Damien’s specifications, ensuring a consistently smooth espresso. “It’s a two-man team, so again it’s small and independent… it was a no brainer,” says Damien.
Combining restaurant service with a typically café dominated timeslot, it’s no wonder Arbour Kitchen has fast captured the attention of Adelaide’s foodies.
“It’s all about the customer at the end of the day, we want to make them feel like they can come here anytime and get a really good dining experience without paying top dollar,” says Damien.