NIDO

NIDO Nido is a neighbourhood Italian restaurant at the top of King William Road, Hyde Park. We are all about hand-made pasta and grilled meats.

We love a hearty Italian Sunday lunch.

04/09/2026

Two fingers that have well and truly earned permanent residency in the NIDO hall of fame.

Both start with the same Roman-inspired focaccia dough, sliced down into what we rather un-Italianly call a “finger”, because the British term is just a lot easier than explaining crostini every time.

One gets loaded with punchy Sicilian anchovies, deliberately salty enough to hold their own against stracciatella, chilli and all that fluffy bread. The other, our crab finger, is built around sweet crab sourced from the 2 Gulfs Crab.

The question is, which will you choose?

Book your next visit through the link in bio.

NIDO BAR PASTA GRILL // HYDE PARK

A little BTS into a few seconds before our mortadella bun hits the table: mortadella sliced, bun baked hot, shallots pic...
26/08/2026

A little BTS into a few seconds before our mortadella bun hits the table: mortadella sliced, bun baked hot, shallots pickled, pecorino grated, mayo piped and then it’s ready for your table.

Crab & Cray is back, and we’re turning the dial all the way up!On Friday September 18th , one of NIDO’s most indulgent l...
21/08/2026

Crab & Cray is back, and we’re turning the dial all the way up!

On Friday September 18th , one of NIDO’s most indulgent long lunches returns with a new menu built around the very best Australian seafood we can source from South Australian waters, with a handpicked selection of premium wines to match.

Crab, crayfish, Blue Swimmer crab and lobster get the full NIDO treatment, while Alissia Durbridge from Terroir Selections takes care of what’s in the glass, drawing from a portfolio that includes DAOSA, Terre à Terre and Tapanappa and matching the wines to the menu with the same attention we give the seafood.

It’s five courses, showcasing serious local produce, paired with exceptional wines and will be a Friday afternoon with no reason to rush.

Date: Friday September 18th 
Time: 12pm

Strictly limited seats available, with bookings now open via the link in bio. Book your table now or join the waitlist.

There’s a very specific stretch at the end of winter when Hyde Park gets the best of both seasons, that time is now. Sun...
19/08/2026

There’s a very specific stretch at the end of winter when Hyde Park gets the best of both seasons, that time is now. Sun on the tables, a little bite still left in the air, and the outdoor heaters doing just enough to keep you there for another glass. Which, as far as we’re concerned, is the ultimate pasta, steak and red wine temperature.

Book your lunch table now via the link in our bio.

A little ode to the daily pasta ritual at NIDO.Every day we roll, cut, fill, fold, pinch, extrude and shape before servi...
14/08/2026

A little ode to the daily pasta ritual at NIDO.

Every day we roll, cut, fill, fold, pinch, extrude and shape before service. Flour on the benches, trays slowly filling up and plenty of hands doing the work. Different shapes, different sauces, same ritual. Made in house, every day, because fresh pasta is kind of the whole point, isn’t it?

Join us for your next lunch or dinner in Hyde Park - walk ins welcome, bookings recommended.

It’s winter, which means you already know it’s braising season. Our hand-rolled ricotta gnocchi with cavolo nero cooked ...
07/08/2026

It’s winter, which means you already know it’s braising season.

Our hand-rolled ricotta gnocchi with cavolo nero cooked low and slow until silky, then given it that comforting NIDO treatment with fermented chilli, anchovy and garlic, and finished with plenty of pangrattato...this is comfort food, with its collar undone.

We’ll see you in Hyde Park. Bookings via link in bio.

Our gnocco fritto. Doesn’t really need an introduction does it? It’s Adelaide’s official unofficial first, and the plate...
05/08/2026

Our gnocco fritto. Doesn’t really need an introduction does it?

It’s Adelaide’s official unofficial first, and the plate everyone keeps coming back for. It’s seen birthdays, anniversaries, catch-ups and break-ups, and through it all, is probably the most reliable relationship in the room.

It’s rude not to, really. Book now through the link in bio.

Before ragù turned red, there was ragu bianco.Our hand-cut tagliarini is tangled through caramelised pork and veal, with...
30/07/2026

Before ragù turned red, there was ragu bianco.

Our hand-cut tagliarini is tangled through caramelised pork and veal, with rosemary, sage, white wine, a dash of milk, butter and black pepper. It’s an old expression of Bolognese cooking from a time before tomato was introduced to Italy, and it’s proof that ragu never needed much to be very, very good.

Book your next visit through the link in bio, or by visiting our website.

Address

2/160 King William Road
Adelaide, SA
5061

Opening Hours

Tuesday 6pm - 10pm
Wednesday 12pm - 10pm
Thursday 12pm - 10pm
Friday 12pm - 10pm
Saturday 12pm - 10pm
Sunday 12pm - 10pm

Website

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