Feasting Fringe
Where to refuel in between show hopping.
Unwind & Indulge
Image by Helen Page
Gluttony is levelling up its food experiences this year, cementing its reputation as Adelaide Fringe’s go-to hub for unique offerings and fresh flavours. Expect three new dine-in eateries inside the venue, including a casual Greek seafood taverna, Tony’s Yapotabepna, and festival iterations of chef Sam Worrall-Thompson’s cult venues, Bar Lune and Oliveti restaurant. Of course, your favourite food vendors are also returning to Gluttony in 2025 (plus a few fresh faces!). If you’re popping in for a quick bite, we recommend a feed from Ong Noi Vietnamese BBQ, The Thai Guy and Pizzateca!
Wine Time
Image by Helen Page
Nothing beats people watching in the peak of Fringe season while drinking something SA-made. Gluttony gets this – that’s why upwards, adding a new 180-degree-view top deck for you to sip wine and soak in the festival atmosphere uninterrupted they’ve upgraded the experience at their crowd-favourite Local Bar. Atop Rymill Park hill, the booze haven has extended Searching for something fancier? Take yourself to Gluttony’s new Champagne Island (in the middle of Rymill Park Lake), serving international favourites such as Moët and Dom Pérignon.
Immerse Yourself
Image by Morgan Sette
After a spectacular inaugural year, The Garden Feast returns for three nights only throughout the Fringe period (Feb 24, Mar 3 and Mar 10), featuring menus from stand-out chefs: Chin Chin’s Benjamin Cooper, Kiln founder Mitch Orr and Marque’s founder Mark Best. The open-air series is curated by Africola’s Duncan Welgemoed, who’ll also head up new Garden venue, The Flamin’ Galah, which will serve smoky feeds cooked over SA’s biggest fire pit. Also debuting at The Garden of Unearthly Delights in 2025 is Burnt Bird, led by SHOSHO yakitori chef Chester Chan, and spinning dessert haven The Poffertjes Carousel.
