There are a lot of people out there who have an entrepreneurial side to them and warm to the idea of opening up their own food business. For those that take the plunge, the risk of failure is high as most new business owners close up shop within the first twelve months. Not so for Pius Steiner, the owner of the new Likuid Espresso on Waymouth Street. Ever since working as a Butcher back in Switzerland, he’s learnt the art of creating a successful business. Since moving to Australia in 1997 he has had amazing track record of succesfully building a number of hospitality businesses from the ground up. Much of his accomplishments are attributed to his financial forecasting software viability.io – an application that allows you to manage the finances of your business. Not only has Pius helped other businesses out of financial trouble using this software, but it’s also being used at Likuid Espresso.
The menu at Likuid Espresso has been based on market research. Being located in the heart of the Adelaide CBD, the audience is time poor business people looking for a quick, healthy and delicious bite. There is something for everyone with a focus on light meals that are easy to prepare. Chef Luke Carmody offers traditional dishes with a modern twist. It’s been designed in such a way that any cook can whip up these meals with the correct instructions and practice. Being a food website, we decided to check out some of the offerings at Likuid Espresso.
One of the breakfast items on offer is the classic Bubble and Squeak. Layers of delicate pumpkin, sweet potato and potato are moulded together and sit on top of mushie peas. The runny yolk from the poached eggs add richness to the dish.
The other breakfast item was the Spiced Chickpea Rosti. The chickpea rosti comes in a serve of three. They were firm and well seasoned, and you could taste the subcontinental flavours. The avocado was soft and delicate, which matched the silky, smooth texture of the beetroot cured salmon.
Every cafe has their token pasta dish, and at Likuid Espresso it’s the Chorizo, Mushroom and Zucchini Linguine. The pasta was perfectly al dente, and the morsels of zucchini and mushroom were nice and juicy. What really made the dish was the chorizo. Its lovely smokiness really added depth to the dish.
The Salt and Vinegar SA Calamari is a slight twist on the pub and restaurant favourite. The calamari was soft, delicate and perfectly cooked. The calamari was indeed fresh as it didn’t have any fishy smell about it. It was crumbed and lightly fried, and it’s one of those dishes where you just can’t have one piece. Perfect on their own or with the thick aioli dipping sauce.
Last but not least was the CBD Burger. The beef patty was thick, well seasoned and juicy, and I liked how its diameter was the same size as the bun. The bacon was nice and crispy, and the cheese was melted over the bacon to a lovely golden brown. The onion rings were golden and crispy, and added a good crunchy element to the burger. The tomato chutney had a rich sweetness which brought all the elements of the burger together. A wholesome, hearty burger that will satisfy most appetites.
At the end of the day, the key to a successful food business comes down to the menu. Like all good food businesses, the menu is constantly evolving, and it is the customers that dictate what goes, what stays and what is missing. From what we experienced today, we can safely say that the food was great. The serving sizes are generous and the quality of the ingredients are top notch. Pricing for breakfast and lunch is just under the $20 mark which is what you expect to pay at a cafe in the area. When it comes to running a business, Pius certainly knows what he’s doing. The new Likuid Espresso will be another one of his success stories.
WHERE: 44 Waymouth St, Adelaide