There’s a vibrant new restaurant and bar down Glenelg way with a name that’s fast become something of a talking point.

Why Polk, the patrons ask?

But it’s the food served that has really got the tongues wagging across the pleasant seaside neighbourhood as much as elsewhere.

Polk had just opened its doors in December 2019 when Covid hit and promptly closed them. Disaster loomed, but in hindsight, proprietor Pete says it came with a silver lining.

It gave them the space to pause, reflect on the menu, experiment with ingredients and tastes and create the prefect menu that’s overflowing with mouth-watering modern Asian food characterised by Thai, Japanese and Malaysian dishes and fused with other Asian elements to bring bold, colourful and punchy flavours to the table.

A relaxed and welcoming destination, Polk’s beach culture décor perfectly fits its smart casual but affordable ambience and, upon re-opening, quickly established itself as a favourite among locals who keep coming back – and have clearly spread the word given the increase in diners from across Adelaide, regional South Australia and even interstate.

The signature dishes – among them the karaage salmon served with grilled broccoli and wasabi aioli and the chicken thigh fillets soaked in a karaage marinade and served with pickled ginger mayonnaise – deliver refreshment personified and remain firm favourites. However, as the cold weather sets in, seasonal winter specials like lamb curry and lamb shanks are also enjoying heightened popularity.

While previously open for dinner only from Tuesday to Saturday, the accolades have prompted Polk to open on Saturday and Sunday for breakfast and lunch.

It’s breakfast with a difference, too, the Thai Brekky of a rice soup served with minced chicken and mini chilli and soy condiments set to get you up and about for the day ahead!

Oh, and when you’re there, don’t forget to ask about the name!

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