Daniela Frangos

Erik Yvon’s eponymous Melbourne-based label is widely recognised for its diversity, but Yvon admits size inclusivity wasn’t always at the forefront of his mind.

The Kent Town eatery, which opened late last year next to Messina, comes from a trio of heavyweights of Adelaide’s Italian dining scene.

The smashburger joint is being flipped into a third Pinco Deli site that will add pastas and snacks to the menu alongside its Italianate sandwiches.

The Toddy Shop chef, who made his name cooking southern Indian food at a series of in-demand pop-ups, is switching things up with Bengali cuisine at his splashy new 150-person Kolkata Cricket Club, inspired by India’s members clubs and high-end London restaurants.

The former Restaurant Botanic chef is opening an immersive degustation diner, where guests will move through different spaces over the course of the meal.

A six-year restoration has transformed three heritage buildings into a flashy two-level restaurant, late-night supper club and swish rooftop terrace.

The dimly lit cocktail den will serve barrel-aged cocktails, tableside Martinis and oscietra caviar in a moody but playful setting.

From a traditional leg smoked over beechwood to wild boar, turducken, and Beachport Berkshire smoked over toasted wine barrel shavings, here’s where to get your hands on a (zhooshed up) Christmas classic.

The menu will also include mortadella onigiri, bento boxes, and an “umami bomb” barbeque sauce made with red miso and Vegemite.

This luscious ode to spring is tinted by the blended greens mixed into it right before serving and topped with a nugget of salty, stretchy fried cheese. And if not for a gluten-intolerant friend, this writer might never have tried it.