adelaide grapevine

RESTAURATEUR Simon Kardachi built his considerable Adelaide empire (Press Food & Wine, Melt, Shobosho, Osteria Oggi, SeaSalt to name some of it) on his first restaurant, the Melting Pot, a tiny but characterful suburban eatery that attracted a succession of highly successful chefs.

But after 20 years and a couple of attempts at a revival, the magic had faded. But in typical fashion, Kardachi waved his magic wand, gave the restaurant a whole new identity and focus, and renamed it (“nest” in Italian) with last year’s Australian young Chef of the Year in charge of the stoves.