Whether it's house-made falafel set atop tomato kasundi sauce, pan-seared barramundi with celeriac velouté or roasted lamb with red harissa, Herringbone takes Australian ingredients and infuses them with a Mediterranean bent. It's a buzzy spot, where the kitchen is lined with jarred spices and seasonings and the clatter of the chefs at work adds to the convivial atmosphere. Set in a residential area south of Adelaide, it's the kind of restaurant that's popular with locals who keep returning for well-prepared plates made with care. It remains solid all the way through to the end with a bowl of fennel seed ice cream with apple caramel jelly.