I was excited to find out the Tasting Australia Words To Go dinner would be held at Coal Cellar + Grill at the Hilton.
The space where Cheong Liew and Simon Bryant have cooked has undergone a $5m revamp about six months ago and it’s looking stunning.
We were seated in a private dining room just to the side of the main restaurant. The magnificent 3000+ bottle cellar is a highlight of the restaurant.
One of the joys I get from attending these dinners is hearing from the Chef. Executive Chef Daniel Fleming introduced us to his team and ran through the menu and the philosophy of Coal – highlighting South Australian seasonal produce.
We shared platters of food – so we taste a little of everything!
Sangria marinated watermelon, feta, apple and pistachio crumble. A beautifully fresh dish, with a hit of saltiness from the feta.
Squid ink ocean trout, horseradish crème fraiche and beetroot, lemon myrtle tapioca. The dramatic squid ink highlights the beautifully soft ocean trout with a hint of smokiness.
Caab tomahawk steak (marble grade 9), trio of mustards, charred courgettes and red onions;
These meats were so tender you could cut them with a butter knife. Absolutely beautiful!
Whole baby barramundi, fennel and lemon myrtle. Pulled apart so easily. Seared salmon, mandarin gel, fennel and sultanas. You don’t often see sultanas used these days, and their sweetness complimented the fennel.
Garden greens with verjuice dressing. Fresh.
Jaffa fondant, blood orange ice cream, yoghurt crisps (left); strawberries and cream, vanilla ice cream, hazelnut pastry and strawberry sauce; bombe “Australiana”, lemon myrtle, macadamia praline, wattle seed ice cream, Davidson plum sorbet. A wonderful mix of different dessert options, all amazing.
Raspberry sponge, pistachio caramel crumbs, liquorice ice cream. I must say I struggled with this dessert a little. I love liquorice but personally didn’t like it as an icecream and the raspberry sponge an unusual texture. I know other really enjoyed it but didn’t quite work for me.
We all had such an amazing dinner, with excellent service and stunning food. I look forward to returning soon.
** I was an invited guest. With thanks to Collar Cellar + Grill, Tasting Australia and the South Australian Tourism Commission.