Osteria Oggi

Serial restaurateur Simon Kardachi (Press Food and Wine, Melt, Proof) has given Adelaide the modern Italian it didn't know it was missing with this communal city restaurant that's all share tables and wood-fired ovens. Exec chef Andrew Davies and head chef Mimi Rivers give the classics a cheeky twist, with lardo soldiers, tagliatelle with blue swimmer crab and blackened corn, and veal tongue with anchovy and tuna mayo.