Opening this December, twelve storeys above Halifax Street, Matines is a new Adelaide rooftop bar and grill built around live-fire cooking, local produce and the simple pleasure of staying for another drink. Located within the new five-star hotel Crystalbrook Sam, the restaurant looks across Adelaide towards the River Torrens. As day turns to night, the dining experience transforms; from light-drenched long lunches to golden hour drinks, finishing with after-dinner nightcaps backed by city lights.
Leading the kitchen is Head Chef Enrique Mancilla, who brings more than two decades of hospitality experience to Matines. His opening menu draws on the produce and landscapes of South Australia, with fire and simple techniques allowing the ingredients to take centre stage.
“The kitchen runs on coal and conviction,” says 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.”
Local barley and rye bread arrives with toasted strawberry gum butter, while seafood takes centre stage in charred Smoky Bay razor clam with macadamia cream, pickled kohlrabi, nashi pear and smoked pandanus dressing. From the grill, Limestone Coast Berkshire tomahawk is paired with climbing spinach and pumpkin skin relish, while Mayura Station wagyu kainomi from Millicent comes with heirloom carrot velouté, charred purple carrot, smoked bone marrow and native thyme. The Mediterranean climate that shapes South Australian produce comes through in the dessert, A Fig and Its Leaf, pairing Riverland fig with chamomile parfait, fig port glaze, crisp fig leaf and lemon verbena.
A playful expression of the South Australian coast, Matines pairs martinis and oysters to complement, contrast and occasionally surprise. Guests can start with a South Australian gin or vodka, then choose a garnish and house-made tincture crafted from seasonal local produce. The oyster experience follows suit, with a choice of variety, garnish and dressing allowing the cocktail and plate to be matched to taste.
For those happy to leave the pairing in the hands of the bar, a collection of martinis have been created around the flavour profiles of the oysters. The Charcuterie Martini uses pork fat-washed vodka to echo the cured pork jowl served with Coffin Bay Pacific Kilpatrick oysters, while the Oyster Shell 50/50 Martini combines oyster shell-infused vodka, Never Never Oyster Shell Gin, Manzanilla sherry, sweet vermouth and seaweed shrub, finished with a light spray of oyster brine.
The wine list travels from the Adelaide Hills to the Spanish coast, while a dedicated cocktail menu puts the martini at the centre of the evening.
Designed by local architecture firm PACT, Matines draws on a strong sense of South Australian place, with copper sourced from nearby, and locally informed details shaping the space. A nine-metre bar, open kitchen and live-fire grill put guests close to the action, while an illuminated, kinetic sculptural artwork and fireplace create striking focal points as evening falls. Open dining, intimate tables and a private dining room give the restaurant a sense of occasion without formality.
Kelvin Dodt, General Manager at Crystalbrook Sam, says the experience is designed to evolve throughout the day.
“The idea behind Matines is to create a place that feels distinctly South Australian, but never feels predictable,” says Kelvin Dodt. “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.
Matines will open for lunch and dinner from late December at Crystalbrook Sam, 15 Halifax Street, Adelaide and reservations are now open for dining via: www.crystalbrookcollection.com/sam/matines
