Adelaide Crows veteran Taylor Walker has partnered with a leading figure in the city’s hospitality scene to open one of Adelaide’s newest dining spots, according to The Advertiser.
Walker and his wife Ellie are among the part-owners of Omada Bar and Grill, a Greek-inspired restaurant launched by prominent South Australian restaurateur Simon Kardachi.
Kardachi is known for several well-regarded Adelaide venues, including Osteria Oggi, Shobosho, Fugazzi Bar & Dining Room and Latteria.
According to ASIC documents, the Walkers are among multiple shareholders in the restaurant, which is located on the corner of Leigh and Currie streets in Adelaide’s CBD. Walker, 35, has been promoting the venue on social media since its soft opening in December.
The restaurant, led by chef Andy Ferrara, has already received strong feedback from diners, including praise from Australian comedian Peter Helliar. Helliar visited the restaurant while in Adelaide for the Fringe festival.
The venture is not Walker’s first experience in the hospitality industry. The former Adelaide Crows captain was previously involved as a part-owner of The Alma Tavern in Norwood alongside former teammates Mark Ricciuto, Rory Sloane and Patrick Dangerfield. Both Kardachi and Walker declined to comment when approached.
When the restaurant first opened, Kardachi said the idea came from seeing an opportunity for high-quality Greek cuisine in Adelaide’s CBD. “We’ve seen that amongst the rest of the Australian restaurant industry, Greek restaurants have really flourished,” he said.
“We jumped at the chance to take this flagship site at the head of Leigh Street and believe it will help to further cement the street as the premier restaurant strip in Adelaide.”
The menu focuses on traditional Greek flavours, offering meze plates such as taramasalata served with house-made pita, sesame, honey and kolouri, as well as salt-cured bonito with olive oil, lemon and onion. Larger dishes include dolmades with hand-cut beef and cabbage, chargrilled octopus with Greek salsa and spit-roast pork gyros.
Source: The Advertiser
