Pop a bottle, let the bubbles rise and raise a glass to the return of Gluttony’s viral hotspot, Champagne Island.
Last year, South Australians proved that we’re more than just your average bogan; from time to time, all of us enjoy a fine wine and a whole lot of fun. After launching as a pilot in 2025, the lakeside champagne bar quickly became one of the most talked-about spots at the festival.
The island is set to be one of Gluttony’s most desirable locations once again, so this year Gluttony co-director Daniel Michael said they’re shaking things up.
“It ended up being way more popular than we had imagined,” Daniel said. “Because of that, we’re making the bar about twice the size this year.”
Taking advantage of the island’s recent upgrades, including a more paved area and a levelled surface, Gluttony will also be creating more seating. Bookable booths have been added across the island, available in 90-minute sessions with no booking fee, making it easier for groups to be guaranteed a spot to settle in and stay awhile.
One of the biggest visual changes is a new platform extending over the lake. Inspired by overwater dining in the Maldives, it features booths that hover just above the waterline, giving guests the sense of floating in the middle of Rymill Park.
While swimming probably isn’t on the cards, the atmosphere is unmistakably escapist and European inspired.
A bigger bar and more seating, what could possibly make this better? How about better quality champagnes, and a lot more of them.
“One thing you really notice when you’re there is the amount of beautiful, high-quality champagne that we don’t always get access to in Australia.”
The same big brand premium names will be on the wine list, but also a lot of small, high-quality champagne houses rarely seen in Adelaide.
The core line-up includes Moët & Chandon, Ruinart, Dom Pérignon, Krug and Chandon Sparkling from Tasmania. Alongside it are standout grower producers, including Champagne Camille Savès, a family-run Grand Cru house from Bouzy in the Montagne de Reims known for elegant, long-aged cuvées and Champagne Serveaux & Fils, a third-generation Marne Valley grower offering expressive, terroir-driven blends.
“The champagne selection is much broader, deeper and more interesting this year.”
Then there are the oysters. Last year, the island sold them two days a week, with demand so high the product sold out quickly.
“Who doesn’t like oysters and champagne?,” Daniel questioned. “The tricky part is fresh shucking, skilled oyster shuckers don’t grow on trees, but this year it looks like we’ll be doing oysters Thursday to Sunday.”
On the other side of the island, just across the little bridge, is the Sometimes Always bar. It’s important to keep in mind that they’ll be replicating the Champagne Island menu there, for when the island is packed.
“So if the island is full, you can still sit along the lake and access the same champagne selection.”
Another new feature to this year’s island is a small food bar next to Sometimes Always, where Gluttony will run snacks for Champagne Island, for those feeling peckish. The snack bar will offer cheese boards, fries and other canapés.
“I think it’s going to be fantastic,” Daniel said. “We’ve put a lot more work into it this year to make it what we originally envisioned.”
Champagne Island
When: Feb 19 – March 22
Where: East Terrace, Adelaide SA 5000
For more info, click here.
