Festival Plaza has welcomed Station Road (STN RD), Adelaide’s newest dining experience focused on revolutionising the city’s hospitality landscape.

The elevated casual dining experience Station Road offers is unique thanks to its outstanding ambience, varied offerings and unpretentious menu.

General Manager & Co-owner, Mathieu Smeysters, says it will do more than just offer another option for city diners.

“We know this will be both a casual, approachable spot and a top-tier dining journey,” says Mathieu.

“Station Road also has Head Chef Baine Stubbs at the helm, who is now calling Adelaide home after working in some of the world’s best restaurants – diners are going to love his food!”

Station Road’s menu has been created based on seasonality and locality, where chefs expertly prepare meals using premium ingredients to create a French-inspired modern Australian cuisine.

Achieving balanced, bold flavours through refining dishes across years of experience, Baine’s menu will be received with delight.

Snacks include the likes of the mushroom and gruyere tart with pickled jalapeno, the hand-picked mud crab served with blood lime and preserved chilli, as well as the duck liver parfait with almond and sauternes.

Starters will include southern rock lobster cannelloni with serrano ham and sauce mornay, as well as a Mayura station wagyu tartare with Tasmanian wasabi, amongst other tantalising delicacies.

As a main course, diners will be able to indulge in Queensland tigerprawns and Nduja tempura with warm tartare, a terrific lamb rack with braised shoulder, peas and cauliflower, or opt for a campanelle pasta with miso, pecorino and chilli. Diners will have a choice out of six main courses.

“We’re also extremely proud of the dessert offering which Baine put together with French Head Pastry Chef, Rosanna Petit. Expect a classic Paris Brest, a Daintree chocolate tart and an authentic baba rum with spiced pineapple,” says Mathieu.

Baine hails from New Zealand, with previous experience including three years as Senior Sous Chef at Vue de Monde in Melbourne, before moving toParis. In France, his Head Chef roles at Elsworth and Clamato (acclaimed sister restaurant to Septime) elevated his standing in the industry.

His menus are complimented by a combination of texture and tone within the dining and drinking areas, which vary from the central marble bar to a lightly textured dining room with artworks adorning the walls.

A dedicated wine room with dark timber finishes featuring both booth seating and high tables creates a more intimate setting for those wanting a drink and a few bites from the snack menu.

For those warmer days and nights, alfresco dining on Festival Plaza will embody the venue’s European inspirations.

Station Road will also cater to its location in the cultural hub of the Adelaide CBD by hosting events and functions, as well as offering a wide range of bespoke dining experiences for a variety of occasions and palates.

Pre-show dinner experiences, producer wine tastings, exclusive wine dinners, and ‘four-hands’ dinners will all be regular occurrences at Station Road, showcasing their world-class canapé and live station offerings.

Wine varietals on offer will range from the traditional to obscure, using the Coravin system where diners can try hard-to-find wines without the need to buy a whole bottle.

Walker Managing Director and Chief Executive Officer, David Gallant, says, “We are proud to have the Station Road team raise the bar in exceptional dining experiences for Adelaide. Like the best squares in the world, ourvision for Festival Plaza was to see it buzzing with people enjoying great South Australian food and wine in the heart of the Riverbank precinct.

“We hope to see our Festival Tower tenants enjoying Station Road for lunchtime catch ups, client entertainment and after work dinners with family and friends over the coming months,” says David.

Station Road is open seven days a week, offering lunch Tuesday to Sunday, and dinner Monday to Saturday.