Tonic's menu tells all about how to eat comfortably, employing much of what makes modern Australian cuisine such a broad palate of pleasure with Mediterranean influences, sub-continental twists and enticing regional produce at the core of the dishes. Small balls of herb-marinated bocconcini, tiny chicken and pinenut balls, and tender panko-crumbed mussels with a wasabi mayo work well in this context as a smart way to begin a meal alongside a regional wine. A very enjoyable, large garden setting venue with quirky, retro architecture and modern yet cleverly restrained menu supported by a great boutique Barossan wine list and fully professional hospitality.
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250 Springton Rd, Williamstown, SA, 5351
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