Bootleg Social at the Colac

Bootleg Social at the Colac arrives in Port Adelaide with a confident, fire-kissed point of view.

The menu leans Italian at heart and modern in spirit, opening with wood-fired puff bread and natural Pacific oysters to set an unfussy, come-as-you-are rhythm. It is the sort of place where the oven does the talking and the kitchen lets good ingredients take the lead.

Pasta is soulful and satisfying: rigatoni folded through sugo and stracciatella, and spaghetti threaded with crab, chilli, garlic and pangrattato. Pizzas balance nostalgia and novelty, from a faithful margherita with tomato and basil to pepperoni lifted by chilli honey and smoked whipped ricotta, a sweet-heat flourish that lingers.

Larger plates push the brief with easy confidence. A 400g Black Angus scotch arrives with chimichurri and red wine jus, while lamb rump meets labneh, pea verde and a bright herb salad. Sides do more than sit politely: fries with garlic oil and feta, and broccolini with caesar aioli and almonds. To finish, think coconut custard mille-feuille and a cheeky banoffee tiramisu.

With a menu built for sharing and lingering, Colac feels made for relaxed catch-ups and unhurried evenings. Book in, bring good company, and let the flames, flavours and a little flourish do the rest. After all, Port Adelaide loves a new spark.