Eat + Drink

Australia’s most dynamic African-ish restaurant is coming to Glenelg for one weekend only! Get excited and stay tuned for what you can expect.

What they served:

• Goolwa pipis, moghrabieh, black cabbage, red chilli
• Sugarloaf cabbage with prawn golden curry sauce and nori (GF/DF)
• Kingfish tostada with Guajillo salsa, lime and avocado (GF/DF)

Goolwa institution Kuti Shack will be serving up its famous pipis and much more. Kuti Shack is all about creating exciting new and innovative Pipi dishes with local indigenous ingredients.

What they served:

• Gazander Coffin Bay Pacific Oysters - shucked on site. Natural or dressed by the single, six or dozen (GF/DF)

• Goolwa Kuti (Pipis) with our signature XO & Morning Glory (GF/DF on request)

• Fish + Chips. Tempura Spencer Gulf Yellowfin whiting, with fries, tartare + lemon.

Known for their Paella, Comida is bringing a taste of Spain to the Glenelg foreshore.

What they served:

• Paella marinara with squid ink, squid, prawns, mussels, barramundi, green beans, peas, aioli (GF)
• Barramundi and manchego croquetas (3)
• Churros - Spanish doughnuts, cinnamon sugar, chocolate sauce (4)

Local seafood institution, Oyster Bar Holdfast Shores are bringing their expert knowledge and fresh produce.

What they served:

• Tempura SA prawns (4) with salad and side sauce (GF)
• Natural oysters with lemon (6) or (12)
• Kilpatrick oysters: Grilled oysters topped with bacon, Worcestershire and tomato sauce (6) or (12)
• Salt and pepper squid with fresh lemon and aioli (GF)

One of Adelaide's hottest new Italian restaurants, the Mediterranean-inspired menu is the perfect addition to the lineup.

What they served:

• Smoked kingfish sando with dill, cornichons, peppers, wasabi tartare and iceberg with fries
• Calamari misto, saffron aioli, lemon
• Taramasalata, fried potatoes, bottarga
• Blue swimmer crab rosti, chilli, salmon roe

With a commitment to 100% traceable seafood, expect a full water-to-plate experience right on the Glenelg foreshore.

What they served:

• Rebel with a good cause dry-aged sashimi plates. Ora King salmon - barramundi. Dressings: Ponzu - fingerlime - chilli Oil (DF/GF)
• Large Smoky Bay live oyster shucking station 1/2 dozen with dressings: Ponzu - fingerlime - chilli Oil
• Oyster cocktail - 1/2 dozen with virgin cocktail dressing
• Shuck it - 1/2 dozen with Bloody Mary Dressing

Bringing a brave new combination of traditional and modern Mexican flavours to the Glenelg foreshore.

What they served:

• Tuna tostada - Raw tuna bathed in spicy soy and lime juice served on a crispy tortilla with chipotle creme and avocado, topped with fried shallots, spring onion, coriander, pickled jalapenos and onion (GF)
• Fish taco - Tequila battered and fried fish served on chipotle creme topped with cabbage, salsa roja and pico de gallo (NF)
• Prawn and chorizo taco - Prawns cooked with house-made Mexican chorizo served on avocado, topped with salsa verde, pickled jalapenos and onion (GF/DF)

From traditional street food to sophisticated dishes, The Thai Guy is your go-to for unforgettable Thai fusion.

What they served:

• SA king prawn and bamboo shoot dumplings in a spicy thai green curry sauce (4) (DF/NF)
• Pad Thai squid and SA king prawn - rice noodles with squid, SA king prawn, egg, tofu, garlic chives, bean sprouts, pickled radish, lemon, peanut and chilli (GF/DF/ NF available)

Franklin Harbour is the birthplace of oyster farming as we know it in South Australia. Since 1987, the region has provided Australia with the finest oysters in the world, and now Franklin Harbour Oyster Co. is bringing them to Glenelg.

Live oyster shucking and more.

• 3, 6 or 12 Oysters

With a Mediterranean flair and specialising in sourcing the freshest ingredients with authentic, vivid flavours, HNLY delivers surprising seasonal delights that will bring you back for more.

What they served:

• Grilled Spencer Gulf king prawns, green olive salsa, Aleppo pepper (3) (GF/ DF/ NF)
• Clean seas smoked kingfish rillette, toasted focaccia, crudites, pickled mustard (DF/NF)
• Crumbed Whyalla garfish, milk bun, salsa verde, cos, mayonnaise (NF)

Ragini Dey is excited to return to Sea to Shore in 2024 and bring the mouth-watering flavours of India.

What they served:

• Kingfish, prawn and mussel samosas, green mango and date chutney (DF)
• Pani pooris with chilled pickled octopus, chickpea and potato salad, tamarind and green chutney (GF/DF available)
• Bluefin Port Lincoln tuna collar chargrilled, goa sauce and lemon rice (GF/DF)
• Blue swimmer chilli crab, fermented rice idlis and lentil, coconut chutney (GF/DF)

Offering the best seafood the Coorong and Lakes offer, Coorong Wild Seafood are bringing their fresh food straight to Glenelg.

What they served:

• Panko crumbed Coorong Mullet with chips, tatare and lemon
• Grilled Mulloway burger on a Brioche bun with fresh leaves and pickled cucumber, tartare with chips

With wood-fired pizzas straight from the oven with fresh seasonal produce.

What they served:

• Margherita pizza - San marzano, fior di latte, basil
• Olasagasti anchovies - Provolone, fermented chilli, garlic, parsley
• Salami - San marzano, oregano, mozzarella, parmigiano, chilli
• Tiger Prawn - San marzano, nduja, olive, fior di latte
• Crust dips - xo mayo, taramasalata, fermented chilli mayo

What they served:

• Spencer Gulf Prawn dumplings with red curry sauce
• Spencer Gulf Salt & Pepper prawns with fries (4)
• Port Lincoln Southern Bluefin tuna on Nori crackers
• Port Lincoln Southern Bluefin tuna Sashimi in truffle soy & roasted sesame