Anyone who describes the panorama of Turkish-blue waters lapping at a storm-damaged jetty ringed by limestone cliffs as “million dollar views” is selling this stunning scene short; it’d be a bargain at 10 times that price. But if you come for the view, it’s worth staying for the deceptively simple mod oz menu that hones in on local produce and includes a good smattering of seafood (there’s a reason the local squid and KI whiting are always popular). You’ll need to book ahead in summer, but if you fancy a spontaneous beach trip you can enjoy the same clifftop views at the adjoining fish and chips kiosk. 1 Lower Esplanade, Port Willunga; starofgreece.com.au.

Sandwiched between the North Adelaide Golf Course and placid Torrens Lake, this Adelaide stalwart has been championing native ingredients since long before it was trendy. A recent refurbishment has seen the addition of several David Bromley artworks and the menu has been tweaked so that sustainable proteins like wallaby shanks and kangaroo fillets sit alongside lighter fare including mountain pepper leaf gnocchi and eucalyptus smoked pumpkin with fried saltbush and wattle seed chèvre. And new cocktails such as the tart Davidson plum whiskey sour and punchy river mint mai tai mean that even the bar is getting in on the action these days. War Memorial Dr, North Adelaide; redochrebarrelandgrill.com.au.

Hidden in the tall sand dunes just metres from Goolwa Beach, this cute restaurant in a shed makes no secret of its hero ingredient. Ngarrindjeri traditional owners have been harvesting pipis from the surrounding beaches for more than 10,000 years, and one bite of the pipis doused in flavour-packed XO sauce will make you wonder why the rest of the country has been so slow to catch on. Other hyperlocal seafood options such as mullet and mulloway feature heavily alongside foraged samphire and saltbush, while dishes using byproducts like crispy fried ocean jacket cheeks and carp belly tenders further bolster the sustainability credentials. Main Beach Carpark, Beach Rd, Goolwa Beach; kutishack.com.au.

Sitting somewhere between an Italian diner and an old-school Aussie surf club (with a dash of disco), this popular spot overlooking Henley Square knows how to party year round. The menu includes hearty pizza and pasta options alongside shared plates and fried treats such as gruyere and smoked trout croquettes, and there’s room for three spritzes and a range of tiki-inspired cocktails on the breezy drinks list. During the day the sea green leather booths match the colour of the water outside, but the mirror ball above the dance floor ensures the party keeps going long after food service has finished. 255 Esplanade, Henley Beach; seamores.com.au.

Going to the beach doesn’t have to mean eating seafood, as this steakhouse on Glenelg’s Marina Pier proves. Sure, you can find fresh oysters or lobster Newburg on the menu, but the main attraction is the selection of thick, juicy steaks that are dry aged in house for 45 days. They range in size from a 220g eye fillet up to a monster kilo-plus tomahawk that can feed several people, and if deciding between them proves impossible, there’s also a steak flight that pairs three prime cuts with equally premium wines. Shop 2, Holdfast Shores Marina Pier, Glenelg; seafire.net.au.