Adelaide pub Sparkke at the Whitmore will open a rooftop bar on 1 December.
The team has installed a custom wood-fired charcoal grill which will be helmed by head chef Emma McCaskill.
McCaskill has curated a ‘street food style’ menu revolving around Indian and Asian flavours.
“I’m excited about the menu which is very different to our downstairs restaurant; it’s more casual and gives us room to play,” says the chef. “I can’t wait to cook over fire again. Most of my previous cooking experience around the world has been over fire.”
The culinary team will continue to work closely with small producers to ensure the venue sticks to its zero-waste philosophy.
A concise menu is the word here, with samosas with wood-roasted vegetables and coriander relish; charred calamari stuffed tabbouleh and spent lemon and Najobe hanger steak skewers with caramelised onions and hot Japanese mustard.
The venue’s bar has also been expanded and now features 10 taps in addition to an expanded cocktail menu with summer spritzes that can also be made without alcohol.
The 200-person rooftop bar officially opens this Sunday.
Image credit: Sparkke
