To discover more about Lou’s Place click here. It will allow us to all indulge in our senses an experience that this city needs,” explains Themis.įind Lou’s Place at 1876 Barossa Valley Way, Rowland Flat. MODERN SUSHI ROLLS Temaki is a single hand roll. “We will be bringing something unique to Adelaide. FAMILY DINNER 10.95 PER PERSON (MINIMUM FOR 2)CHOICE OF SOUP: WONTON, EGG DROP, HOT AND SOUR APPETIZER: EGG ROLL. We’re to expect indoor fine dining, as well as an outdoor bar with a more relaxed dining experience with this upcoming venture. “We have a really exciting venture in its very early stages of development,” says Themis.Īll we know for now is that the venue will sit inside the ANZ building on Waymouth Street in the city. If opening one venue per year wasn’t enough, Callum and Themis are also set to open another restaurant in the CBD later this the year. There are plans to trade on other days of the week, and open Lou’s Place for evening experiences. Lou’s place is currently open Friday to Sunday for lunch sittings, where you can stay for a quick lunch or indulge in a two hour tasting experience with a degustation across their whole menu. Other menu highlights include an 18-hour slow cooked lamb neck, garfish with lentil tabouleh and sweet serving of loukoumades with pistachio, honey and lemon thyme. WELCOME TO SPROUT BOSTON 305 Huntington Ave, Boston, MA 02115 SALADS, GRAIN BOWLS FRESH INGREDIENTS SKIP THE LINE Order Online for 10 OFF ORDER ONLINE our services Here at Sprout we pride ourselves in giving the best Greek food experience. There’s also a charred whole chicken, peas, zucchini, cabbage and pan juices, that Themis says is “one of the best dishes I’ve ever tried.” The menu includes a levy of fresh made pastas from ricotta filled agnolotti, linguini vongole to ragu Pappardelle. “Mediterranean food has a strong focus on the way you eat, it’s all about sharing amongst friends and the menu at Lou’s Place focuses on that.”Įxpect large share platters filled with locally sourced ingredients and a range of Mediterranean dishes with a modern twist.
#SPROUT RESTAURANT FULL#
We offer a varied and delicious full menu.
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“We want people to come in, indulge in some delicious seasonal share plates, drink the wine from Miranda Lou’s incredible cellar door, and to sit back and relax in the beautiful Barossa,” says Themis. Newfoundlands first vegetarian restaurant, located in the heart of St. Themis and Callum have created a place where culture, food and a stunning cellar door meet, making it a relaxed and memorable Barossa experience. Lou’s place is a Mediterranean inspired food experience focusing on seasonal, local produce with wholesome and generous dishes. “When Lou Miranda contacted us, we knew that this was the opportunity to really embrace the experience that food can create,” says Themis. This ethos, alongside Callum’s upbringing in the Barossa and Themis Greek/Mediterranean background, was the catalyst for Lou’s Place. “We both love how food brings people together, it is the vehicle for fun,” says Themis.
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Sprout Restaurant has 15 total employees across all of its locations and generates 730,635 in sales (USD).
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Johns, NL, Canada and is part of the Restaurants and Other Eating Places Industry. Lou’s Place at Lou Miranda cellar door is Callum and Themis’ newest addition to their growing portfolio of ventures. Company Description: Sprout Restaurant is located in St. Some of the front of house seem to have very little experience with things such as pouring wine, but I'm sure this is just an early days problem.Sprout owners, Callum Hann (fourth runner up of this year’s Masterchef All-Stars) and Themis Chryssidis, are continuing to sprout their business all over Adelaide, with a newly opened Barossa restaurant and a CBD location set to open by the end of the year. Service needs some work, we were ignored at the front door while one waitress transcribed an order less than a metre away, didn't even look up, our six wine glasses sat empty during our main course whilst tables were being re-set around us, it was quite hard to get their attention to order a second bottle. Wine list had a good range and matched well with the cuisine. Open kitchen immaculate, chefs very quiet and organised. Portion sizes were quite large, excellent value per head. All the produce was very, very fresh and absolutely delicious. Food was suberb, small menu but so much choice, Each dish was well executed and most had little treasures that the menu descriptions left unsaid.