Yorkshire-born Toby Gush trained under many of London’s elite chefs, and he has been at the heart of the Chianti kitchen for the past 15 years. The restaurant works like a well-oiled machine: the staff members are knowledgeable, quick and friendly, and the food delivery is perfectly timed. Warm-coloured heritage bricks and crisp white tablecloths add to the modern and tasteful decor.
The menu showcases the best of South Australian produce. An elegant dish, cervello d’agnello (pan-fried lamb brains with lemon and anchovy butter and fried capers) has a harmonious combination of elements that provides balanced flavours across the palate. Frutti di mare ai soffocato features South Australian blue swimmer crab, pipis, mussels, king prawns and oysters dripping in white wine and served with shallots, olive oil, garlic and herbs. The freshness of the seafood is evident with every bite.
PSST! Enjoy a hearty Italian breakfast at Chianti. From toasted ciabatta to traditional scrambled eggs, there is something for everyone.