The Yard

Good news travels, so much so, Sydney's finest have booked their flights to create a triple-threat pop-up next to Adelaide Festival's A Doll's House. The Yard will be home to Gelato Messina X Archie Rose Distilling Co. X HOY PINOY from Wednesday 26 February until Sunday 15 March.

Stop past the Doll's House for a once-in-a-lifetime experience, walking through three-levels of gram-able goodness, then head out the back to The Yard where you'll find sensational spider-cocktails, mouth-watering gelati and flippin' fabulous Filipino street food!

After their Adelaide debut at Vogue Festival, Gelato Messina are returning with an even bigger smorgasbord of desserts. They’ve channelled their inner-Adelaidean to create the most South Australian dessert menu possible, including Messina's tribute to Balfours Bakery's famous Frog Cake, and a few of their most popular signature and special flavours.

Adelaide Festival partner Archie Rose are Australia’s most highly awarded distillery. They’re putting a twist on your childhood favourite and worked up bespoke Messina-inspired spider cocktails, aptly named the Redback, the Daddy Long Legs and the Huntsman, plus they’ll be serving up the classics like the Melon Weekender, Southern Apple Spritz and Distiller’s Strength Negroni.

Your savoury option is sorted by Hoy Pinoy, renowned for their authenticity, they’re bringing Filipino street food to Adelaide. Cooking up their treasured family recipes, you’re not going to find a better burrito or skewer, they’ve perfected our personal favourites.

Grab your friends, drag your co-workers and bring the kids, get ready to get your game on with Giant Jenga for the kids, or better yet, the big kids. Kick back and relax under Gawler Place Canopy from Wednesday to Saturday, 11:30am until late and Sunday from 11:30am til 3pm.

Rewind & Unwind for Festival Fridays. Relive your favourite hits from the 70's, 80's and 90's with DJ Morgen Wynn and DJ Ruby Chew. Kick off the weekend under the Gawler Place Canopy every Friday from 5pm, 28 February to 13 March.

Keep up to date with the delicious details on our Facebook Event.