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The Brasserie

233 Victoria Square, Adelaide

Telephone 08 8237 0697

Distance calculated from Adelaide

Serving Modern Australian.

Average of 10 reviews

  • 4.7 / 5 Food
  • 3.7 / 5 Ambience
  • 4.4 / 5 Service
  • 4.2 / 5 Value
  • 17 / 20 Overall

Entree from Sample Menu



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.



Maggie Beer
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.



Fosters herbs
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.