The combination of French-inspired dishes, tapas-style dining and an exceptional wine selection should draw you into chic Hyde Park restaurant The Pot Food and Wine. The menu is an intelligent gathering of appetizers, salads, seafood, meat and charcuterie dishes.

Many will recognise this as formerly being The Melting Pot. Owner Simon Kardachi collected numerous awards for his coveted restaurant over the past decade but this year chose to give it new direction. He closed the door on one of Adelaide’s finest dining locales and smartly re-opened with a menu designed for sharing. Produce is still prepared with French-accented finesse. The decor is also an intentional blend of informal taste, where earthy tones dominate. Floorboards are configured with a minimum of wooden tables, bentwood chairs and cushioned stools. Perch on one at the brown-tiled bar to view the wine bottle wall, which features some of The Pot’s 300 drops. If this daunts, manager and sommelier Carlos Alvarez is at hand and his knowledge (and charming accent) will ease you into an informed choice. Remodelling of the dining area has brought chefs and customers closer, and through the open-view kitchen Ashley Brandom can be seen orchestrating his talented brigade.

The menu is an intelligent gathering of appetizers, salads, seafood, meat and charcuterie dishes. Truffle, mushroom and raclette croquettes introduce its French flavours. When your first bite into one releases warm, oozing cheese and the fungi’s earthiness you may be seduced into summoning more. Please leave room for equal beauties such as five spice roasted scallops with cauliflower, caper and raisin dressing. The sophisticated charcuterie tempts with 18-month Beruny Serrano jamon and Princi air-dried beef. Ultimately, “Mayura” Wagyu beef tops the meat section. It’s seared and served with a mustard, shallot and olive butter. Farmhouse cheeses are available in 50g portions, but if you really must, desserts range from cinnamon-sugared donuts with mocha sauce to olive oil chocolate mousse with hazelnut tuille.