Soda Rooftop

Soda Rooftop arrives in Glenelg with a confident, produce-led voice, the kind that favours clarity of flavour and a dash of coastal swagger in the cooking. Opening moves are generous and sun-kissed: Sicilian olives steeped with rosemary, garlic, chilli and orange peel, and warm, house-made focaccia paired with truffled manchego and a gloss of kangaroo island olive oil.

Plates lean into contrast and character. Haloumi fried in lemon butter finds lift in honey, black pepper and roasted pineapple, while tuna crudo is tuned with shio koji, nashi pear and toasted wild rice, the cured egg yolk bringing a savoury bass note. It is thoughtful, modern cooking with a light touch and a sense of play.

Comfort meets craft in spring pea and ham pappardelle, where smoked ham hock, mint and crackling deliver depth and crunch. Bigger statements follow: roasted lamb shoulder with artichoke barigoule and chermoula, or a 300g ‘2GR’ 100% full blood Wagyu rump cap set against padron peppers and chimichurri. Even the sides have intent - red oak lettuce with radish and walnut in sweet mustard dressing, and crispy potatoes dusted with smoked tomato salt.

Make a date in Glenelg and let the kitchen set the tempo. Drop by soon and let good taste rise to the top.