Chefs Andy Thiele and Paul Gray worked together at the treasury before getting their hands dirty renovating the old Manna café space and creating Delicatessen.
Working in Michelin star restaurants and gastro pubs in Europe, Adelaide and the Riverland chef Andy developed a passion for French and English cuisine and a love and respect for quality local ingredients.
Chef Paul is a local though and though working in trendy cafés around town for years developing his aspirations of running a small venue. Paul brings a love of local produce and a passion to create simple comfort food served in a relaxed atmosphere.
Our wine list reflects our passion for local produce, complemented by a few imports that made the grade. Our barman Ben is the man behind the coffee machine in the mornings and cocktail shaker in the evening.