It’s sunshine and rainbows when you step inside the magic yellow door at Pickle in the Middle on Unley Road.

Photo :: Wayne Pearson

From head-to-toe, it’s awesome on every level — the coffee, the dirty chai, the food, the service, the atmosphere and, of course, the pickles. And it’s testament to the husband and wife team, Luke and Carli.

“It doesn’t really feel like work to us, we love chatting and getting to know our regular customers and welcoming new people every day,” says Luke.

Image :: Wayne Pearson

Pickle’s menu rolls with the seasons, so Head Chef Pete embraces the freshest local produce possible. “Our ham is from Dulwich Butchers, Barossa Fine Foods supply our meat, and we always use SA’s Fleurieu Milk.”

What’s on the menu? Well, even though their theme is yellow, they’re all green underneath. “We have a big focus on plant-based meals. Carli’s all about sustainability so we have very little waste and always cook with seasonal and environmentally-friendly food.”

A lot of the menu is vegan and the meals are designed for you to add on things like meat and cheese.

Regulars on offer are classic brunch options like poached eggs and smashed avo on toast (with all the sides). For something a little left of centre, may we suggest the eggs Benny with orange blossom hollandaise, or even the macadamia buckwheat granola with housemade coconut yoghurt?

Everything on the menu (except the sourdough) is made in-house, including outstanding drinks, like turmeric tonic and Kombucha.

But, where’s the pickle? Surprisingly, there’s a hint of pickle in almost every dish.

“We’re a little bit out there and pickle things like watermelon, red onion, beetroot and zucchini, which is the key ingredient in our popular cheese and pickle toasties.”

If you’re after a tipple, Pickle In The Middle is licensed, offering Australian beers and locally-sourced wines and, our favourite… brunch cocktails.

Pickle to go

They sell almost everything they make! From their Scandinavian style gluten-free seed bread to their pickled condiments, so you can take it home to share with your friends.

Photo :: Wayne Pearson

You’re invited to the pickle party

Their pickling secret is out of the bag as they host monthly hands on pickling workshops using over 30 different spices! Chef Pete shows you how to create different textures while teaching you the art of making sauerkraut. And, everyone leaves with their own creations — so you can make your pickle and eat it too!

Hayley xx

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Hayley Pearson

Hayley Pearson

Co-Creator and Writer for Adelady, she still gets goosebumps that she’s combined her creative passion with sharing the best of her stunning home state.

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