Celebrated Head Chef Emma McCaskill's menu is designed to share, emphasises on beautifully crafted food with clean and balanced flavours. The dishes’ versatility and share-plate leanings build a sense of community among the people who gather here.
"Here at Sparkke at the Whitmore, we want people to relate to what they're eating, have fun and feel a sense of warmth and honesty" - Emma McCaskill.
The menus change frequently to reflect seasonality: we are excited to incorporate into our dishes homegrown fruit, veggies and herbs that friends and customers bring in. We look at food in a holistic way, to maximise its resource value. By cultivating relationships with sustainable farms who share our ethos, we're doing what we can to minimise our carbon footprint on our earth. At the end of the day, there is no Planet B.
Emma McCaskill, who has carved out a global career in sustainable and seasonal fine dining, advocates sourcing fresh and local produce, supporting independent farmers. She works passionately towards a minimal-waste, socially aware kitchen.
Drawing on her Indian family heritage to influence her refined signature cooking style, her first brewpub menu was unleashed mid April to commercial and critical acclaim.
Within months, McCaskill’s menu and kitchen at the Whitmore cemented itself as powerhouse in the Adelaide hospitality scene, frequently finding itself in the top tier of Adelaide’s finest purveyors of food and drink.
Decorated with a number of industry awards, Emma McCaskill’s 15-year career includes stints at internationally celebrated restaurants such as Sat Bains (Nottingham, England), St John (London) Tetsuya’s (Sydney), and Ezard (Melbourne).