Open the book of \u201c29 High Street, Willunga\u201d and you\u2019ll 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.<\/p>\n
Tread Lightly is a cosy restaurant and wine bar owned by Will and Trina Kay-McPhail, who describe themselves<\/a> as \u201clovers of food, wine, cocktails and each other\u201d. \t\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/p>\n Previously the pair lived in the UK, where they worked hospitality jobs at large-scale events. After moving back to Trina\u2019s native South Australia, the couple found themselves drawn to Willunga.<\/p>\n \u201cThe people here are so community-minded, with a real taste for good food and wine. And there\u2019s this real environmental consciousness, of treading lightly, which really ties in with our brand\u201d says Will.<\/p>\n Opening Tread Lightly has been a long time coming for the pair. They moved in as partial tenants (\u201cwe didn\u2019t have the cellar\u201d) in 2024, before going through the \u201cnightmare\u201d process of council permissions for upgrades. \u201cBetween power and septic issues, nothing was going right,\u201d says Will. \u201cWe very nearly pulled the pin on the project.\u201d<\/p>\n Then, news the building was up for sale changed everything. \u201cIt was St Patrick\u2019s 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,\u201d he recalls. \u201cIt was incredibly emotional.\u201d<\/p>\n 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\u2019s underground cellar available for walk-ins to enjoy drinks and snacks. \t<\/p>\n Heading up the kitchen is Georg Delago (ex-Coriole, Press<\/a>, The Botanic Lodge<\/a>), whose menu heroes locally grown vegetables, with some meat dishes focused on wild and invasive species. \u201cWe use what we might have once called waste products,\u201d says Will. \u201cFor example, we\u2019ve got a confit rabbit leg dish made from wild rabbits that cause huge damage to the environment. And there\u2019s a house-made black pudding that uses leftover blood from the local butcher. It\u2019s hard to explain without it sounding pretty disgusting, but it\u2019s delicious.\u201d<\/p>\n 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 (\u201c \ta firm favourite\u201d); a radish hash brown with green bean kimchi; and scallop crudo with green tomato, lime kosho and dill vinaigrette.<\/p>\n 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.<\/p>\n The cocktail list is a passion of Will\u2019s. \u201cIt\u2019s a small list at the moment, although each week we\u2019re adding more ingredients and options.\u201dRight now \t there\u2019s 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.\u00a0\u00a0\u00a0\u00a0<\/p>\n \u00a0<\/p>\n Tread Lightly<\/p>\n