Treasury 1860 is everything you want in a fine restaurant: refined yet comfortable; culinary excellence without pomposity. Head Chef Nick Filsell and his team are gently evolving the historically fine cuisine of Treasury 1860 to keep it fresh, through the addition of modern dimensions and collaborations.
Nestled in a gorgeous historic building right in the centre of Adelaide, the dining space in this lush, well-designed environment doesn’t disappoint. A stellar drinks list ensures proper pairing to maximise the dining experience.
The food is beautifully presented and highlights the best local ingredients from the land and waters of South Australia. Start with confit bluefin tuna belly with miso-smoked eggplant and move into mains with the exceptional two-point rack and massaman-scented shoulder of lamb with spiced pumpkin and bok choy, or the freshly-caught fish with Basque potatoes and broccolini. The menu really is filled with delightful locavore choices, which might include Kangaroo Island scallops, Onkaparinga venison, Coorong Angus beef or Gawler River poussin, to name just a few.
PSST! The Feed Me option is a great way to sample a range of dishes.