Open the book of “29 High Street, Willunga” and you’ll find many chapters. Since its inception in the 1860s, the charming slate building has been a butchery, tailor shop, newsagency, dress shop, art gallery and now Tread Lightly.
Tread Lightly is a cosy restaurant and wine bar owned by Will and Trina Kay-McPhail, who describe themselves as “lovers of food, wine, cocktails and each other”.
Previously the pair lived in the UK, where they worked hospitality jobs at large-scale events. After moving back to Trina’s native South Australia, the couple found themselves drawn to Willunga.
“The people here are so community-minded, with a real taste for good food and wine. And there’s this real environmental consciousness, of treading lightly, which really ties in with our brand” says Will.
Opening Tread Lightly has been a long time coming for the pair. They moved in as partial tenants (“we didn’t have the cellar”) in 2024, before going through the “nightmare” process of council permissions for upgrades. “Between power and septic issues, nothing was going right,” says Will. “We very nearly pulled the pin on the project.”
Then, news the building was up for sale changed everything. “It was St Patrick’s Day and we were at the pub mourning our presumed loss, when all of a sudden we got a call saying congratulations, we had the winning bid,” he recalls. “It was incredibly emotional.”
Two years on, most of the building work is complete, though final touches are still being made to the upstairs space, which will become a 35-seater restaurant, leaving the venue’s underground cellar available for walk-ins to enjoy drinks and snacks.
Heading up the kitchen is Georg Delago (ex-Coriole, Press, The Botanic Lodge), whose menu heroes locally grown vegetables, with some meat dishes focused on wild and invasive species. “We use what we might have once called waste products,” says Will. “For example, we’ve got a confit rabbit leg dish made from wild rabbits that cause huge damage to the environment. And there’s a house-made black pudding that uses leftover blood from the local butcher. It’s hard to explain without it sounding pretty disgusting, but it’s delicious.”
Another standout is the beetroot tart with zucchini baba ganoush, squash and walnut dressing. As for smaller plates, expect grilled mussel skewers with fermented chilli sambal (“ a firm favourite”); a radish hash brown with green bean kimchi; and scallop crudo with green tomato, lime kosho and dill vinaigrette.
Two sweet dishes round out the tight offering: cherry sorbet with fennel pollen creme diplomat, and a passionfruit tart with lemon thyme meringue and fig leaf.
The cocktail list is a passion of Will’s. “It’s a small list at the moment, although each week we’re adding more ingredients and options.”Right now there’s a string of classic cocktails and house specialities, like the Pink Pepper Paloma and Clarified Paper Plane. As for wine, expect local drops and champagne.
Tread Lightly
No phone
Hours:
Fri 3pm–late
Sat midday–late