About

Welcome to The Pot by Emma McCaskill.

The Pot is a neighbourhood restaurant, the kind of place that evokes a sense of nostalgia and comfort. Our kitchen spends their time sourcing the best ingredients and honing their skills to make delicious food.

Growers, farmers, friends, family, customers… are all apart of The Pot’s community, bringing produce to our kitchen to be treated with respect. This translates to what we deliver to the table; our customers come to enjoy this outcome of collective contribution.

Food is therefore the focal point, the conversation starter, the connection and the careful bringing together of talent and passion.

Naturally, great wine complements great food and conversation, and our offering is extensive, and carefully selected and perfectly matched.

We were honoured to recently be awarded one ‘hat’ in the first national Good Food Guide 2018, and one ‘star’ by Gourmet Traveller. 

 

Emma McCaskill

Chef Emma McCaskill took the reins of The Pot kitchen in April 2017, with an impressive resume behind her.

Emma’s experience includes the likes of Narisawa (Tokyo), Sat Bains (Nottingham, England), Tetsuya’s (Sydney), Ezard (Melbourne) and most recently, Adelaide’s Penfolds Magill Estate Restaurant.

Emma has brought to The Pot her signature cooking technique, inspired by nature and with a focus on clean, fresh ingredients. She works with local suppliers and showcase South Australian produce through the seasons. 

“My aim is to create original deliciously crafted food with a big focus on clean, balanced flavours. I want people to relate to what they’re eating, have fun and feel a sense of warmth and honesty. Over the years, my food philosophy has evolved into a personal style that celebrates cooking in Australia, along with my travels and experiences.

Fortunately, I was brought up experiencing multiple cuisine traditions from around the world, which has honed a strong influence on who I have become as a chef. I am very passionate about sourcing high quality and handpicked local produce, in particular working closely with farmers, who are all an integral part of The Pot’s restaurant community”. – Emma McCaskill

Food

Our menu is by no means formal – it is designed to be flexible, and is constantly evolving.

It reflects the best produce that we can deliver to the table each day, with a sense of warmth and generosity that The Pot has always been known for.

We showcase local suppliers such as Ashley Park lamb, Mayura Station wagyu, and Wakefield Grange lamb.

Our menu therefore changes daily; a sample is available to view here.

 

Drink

The Pot’s wine list is curated by sommelier and Restaurant Manager Michael Murphy, and offers a diverse selection of local and international wines. 

Michael is a sommelier with over 25 years in the game, Daniel Pontifex Memorial scholarship recipient and whose experience includes River Café in Hammersmith, Barolo in Piedmont, Willy’s Wine Bar in Paris, and Magill Estate.

Contact

Address: 160 King William Road
Hyde Park, South Australia

Phone: 08 83732044

Email: eat@thepot.com.au

Car Parking is available behind The Pot (enter off Walter street)

Festive Trading Hours

Closed Christmas Day & Boxing Day.
Open from 27th – 30th December. 
Closed from 31st December to 9th  January. 
Reopening on 10th January.