Billy's Table

In Croydon, Adelaide, Billy's Table channels a sunlit Mediterranean spirit with Greek roots, the kind that favours charcoal, wood fire and the easy rhythm of shared plates. It is dining designed for conversation, where mezedes lead to generous platters and the table becomes the centre of the evening.

Beginnings are soulful and tactile: butterbean hummus dusted with dukkah, ready for tearing into with warm garlic-herb bread, and cool tzatziki with dill. From the flames comes saganaki, a molten crown of provolone lifted by peppered figs and organic honey, while crisp calamari tossed with zucchini and garlic nods to the shoreline.

Vegetables take pride of place, from carrota — roasted carrots with yoghurt and honey — to a classic horiatiki scattered with tomato, cucumber, olive and feta. For something heartier, duck risotto folds slow-cooked richness through enoki, truffle and parmesan, and a Scotch fillet steak lands with fries and chimichurri sauce for a bright, herby finish.

The platters invite a crowd: chicken kondosouvli carved for the table with roasted vegetables, tzatziki, pita and salad, and arni, a slow-cooked lamb shoulder with lemon potatoes, made for lingering. Book a spot, bring good company, and settle in; Billy's Table is set, and the night is yours for the taking.