I have always wanted to make a visit to PUBLIC since its first debut 1.5 years ago, especially even after the chef was awarded the best chef in 2013 SA Restaurant and Catering Awards for Excellence. However, the chef has set off to open his new restaurant and PUBLIC is headed by Luke Southwood at the moment. Luke Southwood won the eighth place in MasterChef Professionals and has worked with SA food icon, Maggie Beer before. 

With the change of head chef, there is a change in menu. Current menu has emphasis on simplicity, elegance, delicacy and love. The inclusion of tapas plate in the menu also reflects the Spanish background of the head chef.

Without further ado, let me share with you my dining experience at PUBLIC. It is situated at the corner lot on Franklin Street, not far away from King William Street.

During my visit at PUBLIC, I ordered the homemade gnocchi with braised chicken, hamlets speck, capsicum, cherry tomato, basil and confit garlic. What more I could say about this dish? I can't help but to exclaim its goodness! The softness of gnocchi, with well marinated braised chicken, and a naughty addition of hamlet specks, just renders the exquisite taste. The cherry tomato and capsicum fit in the picture perfectly. Parmesan cheese adds in more savouriness into the whole dish. What could be better than adding parmesan in a pasta dish? This dish is filling and satisfying. Unlike other gnocchi dish, I did not feel sick after eating halfways. I actually finished the whole dish on my own! Light, fresh but full of flavour.  
Handmade gnocchi
My friend ordered the wagyu burger with caramelised onion, tomato, lettuce, swiss cheese, lime aioli and crispy baby potatoes. The brioche bun is soft, glazed and crispy at the top. Wagyu pattie is fresh, moist and well seasoned. In contrast with burger and chips from other burger joints, the crispy baby potatoes are a smart sides to come with the burger. It is of bite sized, golden yellow and crispy on the outside and soft in the inside. It was a delectable meal! 
Wagyu burger
The interior design is inspired by the theme of public spaces, incorporating the eclectic mix of 'old and new'. The seatings were pretty sufficient for the white collars to have a quick lunch.  
Interior of PUBLIC
PUBLIC does have some appealing pastries and desserts available for purchase near the counter. Besides that, PUBLIC is also opened for bookings for engagement parties, birthdays or special events. Do try their tapas if you happen to visit PUBLIC on Friday night.  
Eclectic mix of old and new 
Address: 12 Franklin Street, Adelaide
Trading hours: 7am-5pm (Mon-Thurs), 7am-late (Fri)
PUBLIC on Urbanspoon

Love, Victoria 

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