Tel: (08) 8217 2000
Website: http://www.thebrasserie.com.au/
The concept at The Brasserie is great - a showcase of South Australian icons & produce, in the heart of Adelaide CBD.
I only heard of this place while browsing the South Australia tourism website, which lists the previous chef of the previous resident restaurant (The Grange Restuarant, headed by chef Cheong Liew) which is now closed and replaced with The Brasserie. Update your website South Australia Tourism Board! Pie floaters are also a feint!!!
Entree (below): Coorong Angus - "Braised ribs, ginger and soy glaze, kim chee, pickled daikon salad". I'm usually not a fan of Angus beef - but the glaze on these ribs were just lip-smacking! I really enjoyed the strange rendition of kimchee on the side too - it contained almost no spice and was just a combination of pickled vegetables and sesame seeds - simple and tangy.
Maggie Beer - "Porcini mushroom pâté pie, green pea soup, candied tomato, grape mustard". This is a fancy version of a South Australian classic the "Pie Floater" - a meat pie in pea soup. I don't think this dish did anyone, including Maggie Beer's pate any justice. The pea soup tasted like half-blended frozen peas (lacking sweetness & flavour, the pate was way too heavy as a pie filling and the tomato & grape mustard was obviously an attempt to lighten the dish but failing on a few textural areas.
Mains (below): Paringa Park - "Lamb rack, lemon & roast garlic skordalia, AMJ raw baby veg salad, pistachio & Hardings almond paste". Gorgeous, gorgeous meal! The lamb was pink and cooked to perfection - the pistachio was such a unique flavour & textural accompaniment to the lamb which just worked. I loved the comforting herbed mash - just a great main.
Marco’s Mushroom House - "Black and white wood ear fungus, creamy mushroom sauce, asparagus, Wiech’s black pepper noodle, Barossa Valley Cheese Co. vache". I pretty much spent the rest of my dining time staring at this main because I was too overloaded with that pate pie I had zero appetite and mental energy to tackle a wild mushroom fettucine. Kudos for using an exotic mushroom like wood ear fungus (almost like a seaweed-like texture) in a traditionally Italian dish. Some great wild, exotic flavours, but the serving size was epic and too overbearing for the capacity I had left in my stomach.
If you are strapped for time and want some South Australian food inspiration here is a great place to start.
