Icardis is a burgundy and walnut-hued bar and dining room on O’Connell Street, co-owned by Andrew Marks and Jared Chahoud, who grew up working the hospitality strip of North Adelaide.
The menu draws from across the Mediterranean, with Italian-inspired pastas including rigatoni with pork and fennel sausage, borlotti and porcini; a Greek grilled octopus with chickpeas and roast grapes; and a Middle Eastern wood-roasted pumpkin with date molasses, sesame and rosemary.
A woodfired oven is at the core of the operation. It’s used to cook flatbread (perfect for mopping up whipped feta); Skull Island prawns with garlic butter; chicken with corn, zucchini and graviera (a Greek hard cheese); and an orange cake with burnt meringue.
The cocktail list, created by Louis Pugliese of Once Golden Liquor Merchants, includes an Espresso Martini with black cherry espresso, and a Negroni with peach and honey.
Curated by John Retsas of First Drop Wines, the wine list leans local, celebrating the talents of South Australian growers.
Dining and Cooking