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Our summer-packed January issue is out now - featuring our guide to summer rieslings, strawberries and seafood recipes, as well as a look at the best of Bali.

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Reader lunch: Fred's, Sydney
24.01.2017

Beat the queues to Sydney's most sought-after table and join us for a knockout summery lunch at Fred's.

Greg Malouf returns to Dubai
24.01.2017

After spending the past 12 months writing books and doing one-off dinners the Australian chef is poised to open an exciting new restaurant in the Middle Eastern capital.

Merivale’s The Chicken Shop opens this week
24.01.2017

Ben Greeno’s long-awaited side-hustle, The Chicken Shop, is opening on Australia Day, right next to The Paddington.

Nour Sydney kicks off guest chef series
23.01.2017

Ghostboy Cantina did it with Temp Taquero in Dixon House and at Tio's. Automata did it with Auto.Lab. And now Nour, the powder-pink themed modern Lebanese eatery in Surry Hills, is joining the club with a guest chef series, too.

Our third Chinese-language edition is out now
23.01.2017

Dedicated to being the best guide to Australia, our latest Chinese-language edition includes a checklist of the country's essential new restaurants, our most beautiful beaches, and much more.

Blanca Bar & Dining to open in Bondi this week
23.01.2017

Bjorck describes the food as "European-style," but with "nice fresh Japanese flavours".

Jackalope hotel opens on the Mornington Peninsula
20.01.2017

Glamour, sophistication and luxury have arrived on the Peninsula, with a crack-team of staff assembled to make it a success.

Stokehouse, Melbourne Review
19.01.2017

An Australian dining landmark rises from the ashes: the Stokehouse is back ready to please the crowds for at least another generation to come, writes Michael Harden.

Bistro Dom
Modern Australian
  • Shop 1, 24 Waymouth St,
    Adelaide, SA
  • (08) 8231 7000,
    bistrodom.com.au/
  • Lunch Wed-Fri noon-3pm

    dinner Tue-Sat 6pm-10pm

     

Bistro Dom
-34.925621,138.598611

Change continues at Bistro Dom, in kitchen direction and décor, but a steady focus on quality and individual flair remains. Chef Luke Southwood brings Catalan inspiration and health-conscious innovation to a compact menu. Seafood is especially good, from seared tuna with sweetcorn and ginger purée to grilled prawns in white gazpacho, or suquet, a hearty seafood soup. Aiming for dishes with great depth of flavour but without weighty fats, Southwood uses kefir in his sourdough and a white bean and leek tart. Such generous, comforting food suits the new look of this narrow eatery, with one wall stripped to raw stone, bench seating and café tables stretching along the opposite wall, beneath mirrors and eclectic art. A prominent dining bench is tailored for lunch crowds wanting shared plates and a glass from a compact wine list embracing mostly artisanal local and Mediterranean producers. Crisp and efficient service caps a pleasurable experience. 


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At a glance

  • Wine:
  • One glass
  • Price:
  • E $20-$24

    M $29-$40

    D $15

    5-course tasting menu $85

     

  • Feature:
  • BYO
    Licensed
    Bar
    Vegetarian
    Wheelchair Access
    Outdoor dining
    Impressive Wine List
  • Cards:
  • American Express
    Eftpos
    MasterCard
    Visa
  • Bookings:
  • Bookings recommended
  • Chef:
  • Luke Southwood

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