One of Adelaide's most prestigious restaurants. Full of well-heeled 50-somethings.
Celeriac, shallot and goats curd tart, baby spinach and Pinot Noir reduction.
The meat is fairly rare, and is extraordinarily soft, but still has a proper meaty texture.
The Pinot Noir reduction adds a nice winy tang to the meat, without tasting of alcohol. The mustard is also really strongly-flavoured, but I never get around to it, as I use all the meat to mop up the Pinot Noir sauce.
The goats curd tart isn't as nice. It's a pastry with a sloppy eggy dairy stuff inside. It's a bit unusual and sickly.
Macerated raspberries, white chocolate and raspberry ice cream.
The meringues have a nice, strong, eggy flavour, and the giant raspberries add a nice tang to them. There aren't many raspberries, however, so most of the dish is spent eating the meringues with the strongly-flavoured, sorbet-like vanilla ice cream.
On their own, the raspberry taste of the meringues shows up more. It's almost a musk flavour, but it's usually too faint to taste.