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233 Victoria Square, Adelaide
Telephone 08 8237 0697
Distance calculated from Adelaide
Serving Modern Australian.
Average of 10 reviews
Sea Rover Trap Fisheries
Ocean jacket cheek salad, S.A. gulf prawn, tamarind sambal, pineapple, crispy wonton
Hugh & Chris Bayly’s Sea Rover Trap Fisheries distinctly flavoured Coffin Bay ocean jacket cheek was one of the State’s best-kept secrets until now!
South Australian West Coast
Oysters, freshly shucked, shallot vinegar
West Coast Pacific oysters from Denial, Smoky or Coffin Bay regions, opened daily by our chefs.
Foods from the Edge
Julius dressed cos, Speck & Parmesan salad, Cleland Gully free-range egg
Foods from the Edge, located at Coromandel Valley in the delightful Adelaide Hills, have been operating for over 10 years and were the winners of the 2002 SA Great Regional Manufacturing Award.
House-made chicken terrine, pistachio, bacon, onion jam, walnut bread
Stephen Hay and family from Ordway’s Kangaroo Island produce free-range, corn-fed chicken for the gourmet and restaurant market.
Twice baked cheese soufflé, pear, mache & Coriole vincotto
Tracey Skepper & Sue Evans’ Ballycroft artisan cheese made at Greenock in the Barossa Valley from Eden Valley Jersey milk.
Mt Barker Springs
Smoked salmon, baby brioche, horseradish cream, capers, lemon
Richard Harris, a third generation Sussex salmon smoker opened Springs at Mt Barker in 1990, Richard has moved on but Springs still raise their own salmon to their exacting standards.
Double smoked ham, cloth-wrapped cheddar, three free range eggs
Standoms are a multi-award winning South Australian smallgoods company, famed for their range of hams and sausages, visit them in the Central Market adjacent to the Hilton.
Mushroom pâté pie, green pea soup, candied tomato, grape mustard
Barossa Valleys’ Maggie Beers’ renowned vegetarian mushroom pâté is incorporated into our version of Adelaide’s iconic pie floater.
Baby shiso, beetroot cress, celery cress, mache, Island Pure bbq’d haloumi, petit asparagus, pumpkin seed oil, smoked lemon
Rob Foster, former beetroot farmer turned hydroponic herb grower, supplies living baby herbs from his Virginia property in the Adelaide Plains to Adelaide’s leading restaurants.
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