No shakers, minimal perishables for coming Adelaide restaurant Shobosho

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Adelaide-based bartender Ollie Margan has been busy. Not only is he running acclaimed cocktail bar, Maybe Mae, and winning competitions (coming out on top in The Perfect Blend state final), he’s now extending his creative pursuits further, working on the drinks at new Adelaide restaurant Shobosho.

The 85 seat restaurant will sit on Leigh St in the Adelaide CBD, between Pink Moon Saloon and Udaberri, and is the ninth venue for Adelaide operator Simon Kardachi (Maybe Mae and Proof being two of his more drinking-focused destinations).

“It is a Japanese/Korean/Taiwanese-inspired restaurant with a focus on social dining and all things fire, smoke and steam,” Margan tells us.

Margan, who is a partner in the new venue, is taking on the role of beverage director where he’ll “taking a very hands on approach in particular to the sake selection and cocktail list.”

“There will be a considerable whisky selection with not much of anything else,” he says of the spirits selection.


Margan is of the school of drinks that adopts a more sustainable, zero-waste approach like that taken by bars like London’s influential White Lyan; expect him to push further into this field with Shobosho.

“Cocktail-wise we will be repurposing a lot of ingredient ‘waste’ from Maybe Mae and the Shobosho kitchen,” Margan says. “There will be no Boston shakers, with everything batched and built – [for] minimal perishable usage.”

Wine-wise, Josh Picken, who was wine director at the award-winning restaurant, Orana, is on board as the somm.

Shobosho opens in late March at 17 Leigh Street, Adelaide.


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