The passion and expertise of the long-time Head Chef Toby Gush continues to deliver characteristic quality and originality at Chianti. Originally trained in London, Chef Gush and his team deliver a culinary experience that is one of the finest in Adelaide, through a wonderful fusion of authentic Italian ingredients and recipes (Chianti holds Ospitalità Italiana accreditation) with constant innovation.
A pleasant, energised ambience greets diners, as does a professional, yet unpretentious wait staff.
With an emphasis on locally sourced produce, the menu has something for everyone. Select from wide-ranging options including the polpo alla griglia – fresh and pleasantly smoky grilled octopus – as well as delicious pappardelle all’anatra (pappardelle with duck ragu), epitomising the essence of Italian cuisine. The locally sourced milk-fed veal with porcini and white wine and the traditional slow-cooked rabbit in pancetta, port and sage both deserve savouring, best celebrated with a great drop from the wide-ranging wine list featuring some of the world’s best.
PSST! There are usually ten daily specials on a discrete menu, showcasing the best that South Australian produce and culinary innovation has to offer.