Former Mimasu Head Chef, Brent Potuszynski, has returned home after a two-and-a-half-year hiatus to run Adelaide’s indoor-meets-outdoor restaurant and bar, Storehouse Flinders East.
In 2020, with Covid knocking on the door, Potuszynski made the decision to leave the South Australian capital and pursue opportunities in rural Australia.
With an invigorated mindset - and impeccable pedigree of experience spanning across London’s Michelin Starred restaurants - like Pied à Terre as a young chef and, more recently, some of South Australia’s finest establishments including Georges on Waymouth - the Adelaide born chef has returned home to pick up where he left off.
“Being back in Adelaide feels fantastic,” Potuszynski said.
“The restaurant scene is impressive right now, and I’m looking forward to being a part of it again, albeit this time in the city’s East End,” he said.
Since stepping into the role as Head Chef at Storehouse Flinders East just eight weeks ago, Potuszynski has crafted a wholesome menu featuring regionally sourced produce. His trademark flair for plates full of rustic flavour is evident with some of his most beloved dishes appearing on the new menu, like his seared South Australian kangaroo loin, paired with black garlic aioli, pickled grapes, toasted pumpkin seed and saltbush.
Potuszynski’s approachable menu perfectly complements Storehouse’s sleek fit out complete with high communal tables; Australian blackbutt floors, and large bi-fold windows that open to a courtyard filled with Australian natives.
The pairing, Chef said, is deliberate.
“We want to evoke a feeling of comfort, familiarity, with authentic and wholesome hospitality,” he said of the 76-seat eatery (52 indoor/24 courtyard).
"We are 100 percent focussed on using quality, seasonal SA ingredients, while remaining relaxed and contemporary for the everyday diner.”
For lunch and dinner, starters include baba ghanoush with toasted flat bread, roast almonds, chilli honey and crispy sage; salad of prosciutto with fior di latte, pomelo, watercress and vincotto; or pork, duck and chicken terrine accompanied with pistachio, orange marmalade, cornichons, mustard, and sourdough.
Larger plates up the ante, and include braised lamb belly with white onion puree, pickled red onion, bulgur wheat tabouli and crispy kale.
“My Spencer Gulf prawn linguine comes with blistered tomatoes, garlic, chilli and wild rocket,” Potuszynski said. “Whilst our fried gnocchi are made in-house and paired perfectly with spring peas, broad beans, mint, goat curd and candied walnuts.”
For a taste of everything, lunch and dinner guests can opt for the five-course ‘Feed Me’ menu ($80) featuring a rotating selection of Chef’s favourite dishes, including his seared kangaroo loin.
As you’d expect, the wine menu has strong local representation from McLaren Vale, Barossa Valley, Clare Valley, and Langhorne Creek, with Rieslingfreak NO2 Polish Hill, The Lane Lois Sparkling, and Tim Smith Bugalugs Shiraz worthy of note. There are also local brews from Mismatch Brewing and Pirate Life Brewing, whilst Negroni, Margarita, and Lycheetini cocktails cater to classic palates.
Early risers are also well served with a delicious breakfast menu, including salmon benedict bagel; local mushrooms avocado on rye with smoked Woodside goat’s curd; and Biscoff French toast on brioche with house-made caramel rock salt ice cream, poached pear and Biscoff sauce on the menu. For those seeking a lighter snack during the day, a bar menu offers delicious bites like grilled octopus skewers, pumpkin feta, and thyme arancini, marinated local olives, or smoky BBQ brisket sliders.
