6 Restaurants to Share Small Plates with Friends

Small plates are a type of dining that became popular in the United States after 2000 and has gone on to take the culinary world by the whisk.

Explore an abundant harvest gathered from port to wilderness at Grain of the Silos on Lindsay Street in Invermay. It’s a bit off the beaten track, but this dining destination sits proudly in a patch of Tassie brimming with good food and people – from Flinders Island wallaby to Boomer Bay oysters and the creamiest Dutch potatoes, expect perennial favourites and seasonal treasures on a carefully curated menu.

 

A meander around Tasmania’s wine regions accompanies the menu, think small plates to start of beef tartare, shallot, pear, macadamia, cream and potato chips; or grilled octopus, smooth and crispy potatoes and fermented green chilli sauce, enjoyed with a glass of Sauvignon Blanc.

Experience a signature beachside vibe and unrivalled coastal location at Cotton Tree Beach Bar on The Esplanade in Maroochydore. Sit at the bifold windows which slide to reveal water views, or head indoors to find a cane vibe with table settings and bamboo screening, along with an aqua neon sign and exposed bulb lighting.

 

Serving delicious meals from sunrise to sunset, a fresh vibrant menu dishes up offerings like share plates of calamari with kaffir lime togarashi, watercress, dill aioli and lemon, along with hot honey chicken wings, pickles and sesame; vegetarians opt for Szechuan caramel tofu, candied nuts, pea tendrils, pickled chilli and fennel.

Drop by Clapham Junction Wine Bar on Royal Parade in Banyo, for cheese and charcuterie and ever-changing tapas plates, enjoyed in vintage surrounds. This chic wine bar, reminiscent of railway refreshment rooms, welcomes guests through the bright and cheery red door to perch at the bar on rustic stools and sip from a boutique list of international and regional wines, as well as killer cocktails.

 

Choose to graze on marinated warm olives, baguette, whipped butter and black salt, patatas bravas with melted Mexican cheese, chipotle aioli and charred corn salsa, or perhaps slow-roasted beef brisket bao buns with celeriac remoulade and toasted sesame seeds.

Building an excellent reputation for fine wine and food, head to East End Cellars – The Tasting Room on Wardon Avenue in Adelaide CBD for a cosy drink with friends while watching the world pass by. Join the lively buzz of conversation over a glass of vino in rustic surrounds of recycled timber, red brick and endless racks of wine tempting all palates, or head outside under glowing strings of globes and take in the night vibe as you peruse a share plate-style menu.

 

Small plates like burrata, grilled artichoke and spring greens are the ideal start to your evening, along with chicken Caesar salad with anchovies, crispy spec and croutons; or choose to share a curated charcuterie board with truffle salami, aged cheddar, baguette, quince, fresh fruit, cornichons and pickles.

Sweeping views of the Adelaide city skyline await at Japanese restaurant Koomo on Frome Street in the heart of the CBD. With a name meaning ‘cloud’ in Japanese, this stylish dining destination nestles on the 10th floor of the Crowne Plaza hotel and welcomes guests into an ambience of wooden splendour, while overhead cylindrical pendents softly glow, setting the scene for memorable meals.

 

Start an evening culinary journey with Port Lincoln kingfish sashimi, pickled heirloom radish, anchovy mayo, ponzu and leek dressing and crispy shallots; or chow down on a chicken katsu sando with bulldog sauce, cabbage slaw and furikake, washed down with a Sake Blossom cocktail.

Rich history meets a journey of the senses at Dixson & Sons on Castlereagh Street in East Sydney. Nestled in the original Porter House building which started life as a grand tobacco factory and is now a revived legacy in the heart of the CBD, this is a destination of discovery that pays homage to its merchant past.

 

From a menu showcasing a harmonious blend of contemporary culinary artistry from Executive Chef, Steven Hartert, choose freshly shucked oysters with mignonette sauce and lemon, or crispy zucchini flowers, honey and ricotta cream; before yellowfin tuna ceviche, kohlrabi, green apple and soy ginger dressing.