Crema on Jetty

If someone ever asked what my favourite cuisine is I’d probably say Italian or Mexican, though I may be a bit biased as I come from an Italian background. That being said, however, I know excellent Italian cooking when I taste it.

The other night a group of Adelaide bloggers were spoilt at Crema on Jetty’s relaunch of their newly designed menu. Hosted by Chef Billy Petropoulos from Billy and Co, we were treated to a selection of dishes inspired by the ocean beachfront Glenelg is situated in. From traditional Italian pizzas and pastas to seafood and cocktails, it was certain no one left with empty stomachs.

To begin the night, Olives al Forno or Sicilian green olives with fennel seeds and orange and Piccante Almonds spiced with Italian seasoning and crushed chillies. The simple dish was a good small starter, though perhaps the spiced almonds aren’t ideal if you don’t enjoy chili. We each also enjoyed the freshing, sparkling taste of the Campari Spritz, which had a slight orange zest and was a great starter for the night.

As chatter filled the room, we could smell that the side dishes were on their way. An array of various dishes were served, one of which being the pork and fennel meatballs with pinenuts, sultanas and tomato sauce. I found it slightly odd that sultanas were included in the dish as it’s something I haven’t come across previously. Though however odd it may sound, the taste between savory and only a slight sweetness actually worked quite nicely! The spicy buffalo chicken wings served with pickled vegetables were also just as mouthwatering and had you reaching for more after finishing every bite.

Without a doubt, the most popular side of the night seemed to be the cheesy sweet potato fries. The melted Parmesan cheese complimented the sweetness of the long potato chips very well.

By this point everyone was quite literally licking their fingers for more. Up next was a large bowl of Port Lincoln Mussels served with a Napoli style tomato sauce, white wine, garlic, herbs, black olives and capers. The dish itself looked delicious and I for one couldn’t wait to try them. The broth and mussels were salty and were filled with the taste of the ocean. The only downside was that the mussels themselves were on the small side, but all up it was an excellent dish.


Continuing with the seafood theme, we were then served Baked Seafood Pasta in Paper or ‘Pasta in a bag’. This was a unique way to cook pasta as the Crema staff enjoy using their wood oven for more than just pizza. The marinara itself was divine and the different process of cooking that pasta made it absorb the seafood resulting in a great, jam-packed flavour!


One of my personal favourite seafood dishes has to be Salt and Pepper Calimari. You can always determine whether squid is fresh based on the toughness of the meat, and this calamari was perhaps caught straight from the jetty. The meat was cooked to perfection and had no chewiness at all.

Arguably, gnocci is perhaps one of the best pasta’s there is, so I was excited to see it head towards our table. Served with Beef Ragu and Crispy Sage, the dish was intensely flavoursome, though not my favourite of the night.


To conclude the dinner dishes in a traditional way, two wood oven pizzas were served. With a crunchy crust and seafood toppings surrounded by gooey cheese, the dish was an excellent way to conclude the dinner.


Despite the amount of delicious food eaten throughout the event, it was essential that everyone left food for dessert. What a better way to finish off the event than with a dessert pizza with nutella and banaa and a wonderful selection of homemade gelati. All of Crema’s gelati is made downstairs in their ice cold basement and will be perfect for the spring/summer months. The flavours we tried on the night included passion fruit, coffee and chocolate. All were absolutely packed with flavour and sweetness that it makes it difficult deciding which one’s the favourite!


Though I hadn’t previously been to Crema on Jetty, I can say after a very filling event, we will be back for another feed soon.

Location: 8-10 Jetty Rd, Glenelg


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