About the restaurant
On the Halifax Street strip on the edge of the Adelaide CBD is Herringbone, a place to see and a place to be seen. With a trio of hospitality heavyweights behind the venue, Peel St co-owner Ben McLeod and former Stone’s Throw head chef Quentin Whittle and manager Paul Tripodi, its rave reviews are of little surprise. An earth-to-table philosophy means the ingredients speak for themselves and a locally-focused wine list is a proud showcase of South Australian drops. $20 BYO corkage applies with a maximum of 2 bottles per table,