Fugazzi Bar & Dining Room

Fugazzi Bar & Dining Room Fugazzi… It’s that moment of deja vu that begs the question, have I been here before? An overnig

The Pick Me Up was only ever meant to be a January affair, but after a summer spent being shaken and poured night after ...
11/09/2026

The Pick Me Up was only ever meant to be a January affair, but after a summer spent being shaken and poured night after night, popular demand has earned it another season on the list.

Espresso, mascarpone, Pedro Ximenez, dark rum and crème de cacao, finished with a piece of Fugazzi tiramisu sponge perched on top like a crown atop a Queen’s head.

FUGAZZI ©️

Beloved dishes are afforded certain privileges, and as the meat section begins its turn toward spring, our spice-rubbed ...
07/09/2026

Beloved dishes are afforded certain privileges, and as the meat section begins its turn toward spring, our spice-rubbed pork loin has earned itself an extended run: charred over fire, glossed with apple caramel and served with charred peas and black walnut, because some favourites have earned the privilege of another season.

Book your next visit through the link in bio.

FUGAZZI ©️

Making its winter debut, and rather overdressed for a vegetable, our scorched cauliflower arrives like a debutante at th...
21/08/2026

Making its winter debut, and rather overdressed for a vegetable, our scorched cauliflower arrives like a debutante at the ball, dressed in whipped tomato harissa, basil and olive pistou, with just enough fire around the edges to prove that even the best-dressed debutantes benefit from a little scandal.

Make your next reservation through the link in bio.

FUGAZZI ©️

18/08/2026

Your end of the year always looks better at Fugazzi.

November and December are filling quickly, with only limited dates now remaining for private celebrations in our basement. Avoid regret by planning your end of year celebrations ahead and enquire with our functions team today via the website link in our bio.

FUGAZZI ©️

Scallop season is here, and we feel that they deserve more credit, so we source ours from Hokkaido to rewrite the narrat...
12/08/2026

Scallop season is here, and we feel that they deserve more credit, so we source ours from Hokkaido to rewrite the narrative that scallops lack flavour.

In fact, they’re big, sweet and firm enough to take the decadent woodfired combination of salumi XO and burnt butter hollandaise swimming beneath it.

Book your next visit through the link in bio - and make sure you don’t skip over the scallops when you browse the starters.

In winter, there is comfort in dark spirits, spice and drinks that warm from the inside, but a good cocktail list should...
10/08/2026

In winter, there is comfort in dark spirits, spice and drinks that warm from the inside, but a good cocktail list should also offer somewhere brighter to go.

Apricot Amore is our small escape from the cold: ripe apricot liqueur lifted with fresh mint, lemon and orange bitters, it’s tart and fragrant on purpose to enchant you with the feeling of warmer months.

Make your reservation through the link in bio.

Somewhere between a French pâtisserie and an old Italian dining room, our crisp choux pastry is filled with pecorino cus...
05/08/2026

Somewhere between a French pâtisserie and an old Italian dining room, our crisp choux pastry is filled with pecorino custard, then crowned with folds of Wagyu bresaola and finished with red pepper jam.

All the ceremony of an eclair, now firmly seated at the savoury table. Swipe to see it built layer by layer, and visit the link in bio to make your reservation.

Dark chocolate and mascarpone gelato meets vanilla-poached pear and white chocolate crémeux, layered on a cocoa nib tuil...
03/08/2026

Dark chocolate and mascarpone gelato meets vanilla-poached pear and white chocolate crémeux, layered on a cocoa nib tuile with small vanilla droplets for a dainty finish.

The perfect dessert to close your next visit - book now through the link in bio.

Five years of Fugazzi, marked in the most meaningful way imaginable. We welcomed EB Research Partnership Australia into ...
30/07/2026

Five years of Fugazzi, marked in the most meaningful way imaginable.

We welcomed EB Research Partnership Australia into our basement for a special evening, where they announced a world-first treatment being developed by researchers right here in South Australia; an extraordinary step forward, and a privilege to celebrate beneath our roof.

Epidermolysis Bullosa (EB) is a rare genetic condition where skin is as fragile as a butterfly’s wing. Fugazzi is a proud supporter of EBRPA and the difference this organisation is making in the lives of those living with EB.

For the occasion, the tables were dressed by Emma Sadie Thomson - EST and the menu brought out a little Fugazzi ceremony, with generous produce donated by Tony & Mark’s, Thomas Foods - Australia, Samtass Seafoods and 2 Gulfs Crab. Our deepest thanks to everyone who made this night possible, and for each and every one of you that has taken a seat at our tables over the past five years.

A little more Leigh Street than poolside, introducing: Bene Bianco.Our take on the piña colada trades the resort bar for...
28/07/2026

A little more Leigh Street than poolside, introducing: Bene Bianco.

Our take on the piña colada trades the resort bar for something a little more Fugazzi: Compass Golden Rum and Strega with pineapple, coconut cream and lime. It’s tropical at heart, but dressed for after dark.

Book your next visit through the link in bio.

Address

27 Leigh Street
Adelaide, SA
5000

Opening Hours

Monday 11:30am - 11pm
Tuesday 11:30am - 11pm
Wednesday 11:30am - 11pm
Thursday 11:30am - 11pm
Friday 11:30am - 11pm
Saturday 11:30am - 11pm
Sunday 11:30am - 11pm

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