Restaurateur Simon Kardachi kicked off the shared dining concept in Adelaide with the establishment of The Pot Food & Wine (prior to that, the Melting Pot) seventeen years ago. Press* Food & Wine opened in September 2011 and extended this idea of a communal, grazing, sharing dining experience to the CBD. We work within the season, close at hand with our local suppliers and small scale farmers.

Our menu incorporates our custom char grill to showcase some of the best of what our state has to offer.

The team behind Press* (Kardachi, executive chef Andy Davies, Eloise Riggs, Sally Davey and Tim White) have worked hard to deliver food that they themselves enjoy eating, in an environment that encourages conversation and sharing.

Will Doak

Chef Bio

Will Doak

Our head chef Will Doak garnered his passion for the food industry after finishing school and moving to Melbourne in 2012. When he returned to Adelaide a year later, he started his apprenticeship at the River Torrens Cafe & Red Ochre Restaurants.

Will joined us at Press* in 2013 refining his skills and completing his training under our executive chef Andrew Davies.

In 2015 he was appointed head chef. This year Will spent some time at Michelin-starred restaurant Pied a Terre in central London

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