Africola

Duncan Welgemoed's Adelaide East End restaurant — a vegetable-forward South African-Maghreb menu coming out of a wood-fire oven in a heritage-listed building at 4 East Terrace. Peri peri chicken with Mpumalanga fire and boom chakalaka; Goolwa pipis with fermented chilli; Coorong mullet with green tomato and caper; Boston Bay pork loin; Africola Bearnaise. Vegan-inspired desserts, natural wine from Welgemoed's network (Ochota Barrels, Jauma, Gentle Folk, Koerner, Unico Zelo), cocktails, a soundtrack run on the @africola_soundsystem principle. Dinner Tuesday to Saturday from 6pm. Cookbook for sale on the side. 2017 Good Food Guide Hat and Adelaide Advertiser Restaurant of the Year; John Lethlean in The Australian called it "the hottest restaurant in the country."