New Adelaide wine bar, Icarus, is now open on Peel Street, offering a Southern-Mediterranean cuisine and extensive wine list and cocktails to compliment.

Helmed by award-winning Head Chef, John Simpson-Clements, and managed by Stefan Paull, the venue is the brainchild of friends and pub owners; Darren Brown and Sam Stoios.

Inspired by Greek mythology to bring an elevated experience for food and beverages, Icarus’ menu has been painstakingly considered across a five-month period.

Darren says the collaboration between the food and drink menus is wholly dependent on seasonality and led by producers.

“The food offerings are centred around the Mediterranean, featuring a lot of sharing plates cooked over charcoal, with most of the produce South Australian grown and caught,” says Darren.

Head Chef, John Simpson-Clements, hails from the UK, with Sous Chef roles at English Michelin-listed restaurants such as The Pointer in Brill before work in Adelaide which has included a Head Chef role at Eleven. He has also competed on Masterchef: The Professionals in the UK, finishing in the final eight, and thrives on creating a well-valued, high-class food experience.

Featuring a biodynamic wine list, cocktails will rotate seasonally in line with the kitchen and use native Australian ingredients where possible. Innovative techniques such as heat, clarifications and fermentation will also be incorporated. The wine list extends from a small selection by the glass to a vast range of local and international wines by the bottle, from McLaren Vale Shiraz to French Chablis and Italian Aglianico.

Carefully selected menu items for its initial season include wood-grilled octopus with nduja, saffron aioli, chickpeas as a small plate, and large plates featuring various steak options, and pumpkin gnocchi with chestnut and fermented chilli.

Proclaimed as a food-led wine bar, Icarus captures the imagination with its setting perfect for romantic dinners, knock offs, and those wanting a great foodie experience without pretentiousness.

Together, Project Meraki and Studio Head have meticulously designed and constructed the minimalist wine bar, with Sam leading the way.

“Featuring a mix of booths, high tables and bar seating, we wanted to present a cosy and welcoming atmosphere for intimate groups of two to eight people,” says Sam. “Adding to the senses will be a rotating DJ each week spinning tunes on vinyl for an ever-evolving feel, encouraging guests to stay for more than just a meal.”

There is capacity for 100 people in the venue, with bookings essential for booths or functions of between 15 and 30 people. Walk-ins are accepted for the bar.

Icarus is now open at Ground Floor, 23 Peel Street, Adelaide. Trading hours are Tuesday to Thursday 4pm to 12am, and Friday-Saturday 4pm to 2am.