Bebe Bebe Bebe stuffed spatchock w lemon thyme in potato basket, quail egg, corn puree


New restaurant winner!  Well, I’m so glad I decided to head to Cliché Exhibition in North Adelaide, Walter Ventura’s latest offering. What a find. A combination of great food, alcohol and contemporary art. With a funky modern fit out (love the light fittings!), huge artworks and a full cocktail bar upstairs, this place has it all. But the food is what really impressed me. In the kitchen are Nu Suandokmai (Nu Thai, Golden Boy) and Greggory Hill (Lucky Lupitas). An enticing and interesting menu with something for everybody, most dishes designed to share.

For a week night, it was pretty full which was good to see and we were lucky enough to score a table at the front window.

We started with a few small share plates – mussels, beef tartare, squid popcorn and ‘Frickin’ which is abstract chicken frog legs in spinach and pea purée. The squid and Frickin’ alone are worth going back for! So well cooked and so tasty! Then we ordered 2 mains – the Filet de Boeuf – a magnificent dish with mushrooms and fresh truffle. The beef was cooked perfectly. I would also go back just for this dish! The ‘Bardot’s Rack’ was also excellent – once again, cooked perfectly and plenty pink! We were way too full to try any dessert – not even the chocolate soufflé!

My only criticism is the service. Our waiter was a bit arrogant and didn’t crack a smile the whole time. Too cool for school. Plus, both times they delivered our bottles of wine to the table they didn’t even open the bottle (screw cap) let alone pour it. Interesting and a bit disappointing for a place of this calibre.

However, for that great food, I’m not going to let that worry me and I will definitely be heading back here. So many other dishes I want to try… but then again I want the Frickin’, the Popcorn Squid and Filet de Boeuf again too!!!

FEB 2015 UPDATE: I went again last night and am happy to say the food was just as good, and the service was much friendlier.  I’ve added more pics below – the duck liver pate was very nice, the spatchcock was really enjoyable but it was the beef cheeks that were outstanding for me!  Texture and flavour!

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