With a menu drawing on the produce and landscapes of South Australia, the venue will pair live-fire cooking, local produce and wine.
“The kitchen runs on coal and conviction,” says head chef Enrique Mancilla. “We’re working with South Australian seafood, meat and produce, cooking over fire with a focus on simplicity to let the provenance speak for itself. The menu has a direct connection to the places around us, from Coffin Bay and Smoky Bay to the Limestone Coast and Riverland.”
“The idea behind Matines is to create a place that feels distinctly South Australian, but never feels predictable,” adds Kelvin Dodt, general manager at Crystalbrook Sam. “The experience is designed to evolve throughout the day. We want people to come for dinner, but also to pull up a seat at the bar, order a drink and stay for a while.”
The broader food and beverage offering at Crystalbrook Sam will also include Café Sami, a street-level all-day café serving coffee, house-baked pastries and light bites from early morning through to afternoon wine and evening drinks.