Concubine

Tucked into Adelaide’s CBD, Concubine leans into the pleasures of spice, smoke and slow time. The kitchen moves between the flash of a wok and the hush of a long braise, tilting classic Chinese techniques toward a broader Southeast Asian palette.

Small plates set the tone: Peking duck bao with cool cucumber and hoisin, and salt and pepper squid brightened by chilli. From there, the tempo builds with Kung Pao chicken that crackles with Szechuan chilli and cashew, and a wok-fried ginger beef tenderloin with mushrooms and seasonal vegetables.

Slow-braised stalwarts show depth, from pork belly in dark soy to beef cheek mellowed by vegetables and black bean sauce. Local notes chime in too, with South Australian prawns seasoned by lime-infused salt and Sarawak pepper, and tofu dusted in Murray pink salt.

Whether you seek a swift bite or a lingering spread, Concubine invites sharing, conversation and spice-led escapism. Pull up a chair and follow the aroma. Curiosity, after all, makes the best condiment.