CHLOE’S RESTAURANT, Adelaide

Crisp skin smoked duck breast with roasted Jerusalem artichoke and preserved cumquats

 

Ok folks, it’s time you paid a visit to Chloe’s. Why? Because it’s so damn good! I’m always appalled at the number of people who I mention this place to that either (a) haven’t heard of it or (b) haven’t been! Chloe’s is true fine dining right here in Adelaide and it’s been around for thirty years. Owner/restaurateur Nick Papazahariakis (try typing that quickly!) has always stuck to his fine dining guns where others have surrendered to a trend towards a more casual dining experience. And it’s not just the white tablecloths and napkins, it’s French mirrors, chandeliers, suits and good old fashioned service.

The chef here is Johnny Triscari and he’s been there for about a decade. I’ve been there a few times now and each time it’s been such a quality experience – perfection, even. A la carte-wise, it’s not the cheapest night out with entrees at $30 and mains at $40, however, the eight course degustation at $125 is a good price (the eight courses includes two entrees, two mains, dessert, an amuse-bouche, intermezzo, coffee and petit fours). With an enticing menu like this one, if I went a la carte, it would be way to difficult to choose just one entrée and one main. So the degustation it was.

After choosing from three breads – plain, dukkah or parmesan, we were served an amuse-bouche of chicken terrine with truffle. Entrees were a Roasted Gulf king prawn with bbq corn in Jiao Zi pastry, prawn essence and cotechino sausage and a Pork rib and pear raviolo with celeriac, mostarda, bitter chocolate dressing and fried caper berries. Superb.  We asked if we could have the prawn dish instead of the whiting that usually comes with the degustation (no problem), and it was a good balance of flavours and textures. A prawn, still just slightly rare with bbq corn in thin sheets of pasta (ravoili-style) and a slice of sausage. I could easily have had a larger serve of this as a main course! The raviolo was all about bold flavour and al dente pasta.

The first main was the Crisp skin smoked duck breast with roasted Jerusalem artichoke and preserved cumquats and the second main, an Aged Yearling beef tenderloin char grilled, duck fat potato, smoked carrot and brioche crumble. You can’t beat that duck dish. Perfectly pink, and I’ve always had a weakness for Jerusalem artichokes. We also ordered a side of Green beans with aoili and parsley – a generous serve. Once again, we were all happy.

Dessert was the Vanilla mascarpone, torched meringue, poached pear, almond crunch and liqueur-soaked sponge – it was a hit with the dessert lovers at the table.

We didn’t check out the wine list as we all had good bottles at home that needed drinking so we opted to BYO at $25 per bottle.

Chloe’s really is superb. We were looked after extremely well by Sebastian Marguet who goes about his work with an air of formality but maintains that friendliness that you want in a place like this to avoid it being stuffy. If you’re after something a bit special, keep this place in mind. You don’t get an experience quite like it anywhere else in Adelaide.

 

Chloe's Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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