Food Drink

Explore Coal Cellar + Grill’s winter warming dining series featuring Hentley Farm, Torbreck and Rockford wineries

From Tomahawk steaks, to ribs and heirloom meats, all matched with SA wines. Coal Cellar + Grill’s 2024 Winter Food and Wine menu is ready to be devoured!

When June commences, Winter descends upon us from its sojourn abroad. Our long sun-soaked days bid their farewell, leaving us to seek warmth through our own means, pursuing it in a myriad of ways, including the comfort we find in deep, rich flavours, including hearty meals paired with bold red wines.

Restaurants across South Australia adjust their menus slightly to accommodate the culinary comforts of the season. Then, some restaurants acknowledge not only the seasonal cravings of their guests’ primal palettes but also embrace and celebrate them with dedicated Winter menus.

Coal Cellar + Grill is among the vanguard of South Australia’s dedication to seasonal menus. They’re now deep into the first month of their annual Winter and Food Wine Series, their sixth iteration of an initiative that has been enormously successful for them and for the food and wine providores they spotlight.

This is not an addition to their standard menu. Instead, it is an extension of their “Seriously South Australian” commitment to showcasing our state’s seasonal produce and the local suppliers who bring it to our table. The ingredients are weaved into stunning dishes and partnered with South Australian wines.

Coal Cellar + Grill’s 2024 Winter Food and Wine series is a carnivore’s delight, marrying big meat with mighty red wines from the Barossa Valley. Have a look at what’s on offer:


Beef cheek + Hentley Farm Cabernet Sauvignon

Venison Osso Bucco + Hentley Farm Villain & Vixen Grenache Shiraz Mataro

Smoked Beef Brisket + Hentley Farm Shiraz or Hentley Farm The Beauty Shiraz


Angus Tomahawk Bms + Torbreck The Struie

Pork Tomahawk + Torbreck Harris Grenache

Lamb Tomahawk + Torbreck The Steading Grenache Shiraz Mataro


Whiskey & Maple Glazed Pork Ribs + Rockford Frugal Farmer Grenache Mataro Alicante Bouchet

Braised Beef Short Rib + Rockford Moppa Springs Grenache, Mataro, Shiraz

Smoked Rib Eye 400g + Rockford Rod & Spur Shiraz Cabernet or Rockford Rifle Range Cabernet Sauvignon

Coal Cellar + Grill’s Executive Chef, Troy Watson, shared the joy his team feels when developing their Winter Food and Wine menus, along with their passion for celebrating South Australian wineries:

“The series sparks creativity in our chefs, who thoroughly enjoy sourcing unique elements and using various cooking techniques. The Winter Food and Wine Series is always very popular with regular and new guests who love the experience and often return multiple times.”

“Coal Cellar + Grill is an advocate for the local wine industry. Our support of established brands and championing of small boutique wineries, positions the restaurant as a ‘gateway’ to the diverse and vibrant world of South Australian wines.”

“The wine choice is abundant with almost 500 labels listed and 90% from South Australia, including bold Shiraz from the world-famous Barossa Valley to crisp Clare Valley Rieslings!”

I was due to organise a restaurant to meet a friend from interstate, so I used it as an opportunity for some Wintery decadence. An added bonus was Coal Cellar + Grill’s central city location on Victoria Square. Sitting alongside a tram stop (within the Free Tram Zone) and within easy walking distance from the Adelaide Central Market, it’s a perfect spot to meet a tourist!

Coal Cellar + Grill is located on the ground floor at Hilton Adelaide. As you step within, the restaurant’s illuminated wall of timber panelling with copper and mahogany tones, reminiscent of Ironbark, shone from the rear of the lobby, beckoning us towards it.

We were seated in a curved leather booth with a sweeping view of the restaurant and kitchen. Surrounded by the same rich wood panelling and umber leathers, a charcoal carpet, and a ceiling the colour of stormy clouds, the scene echoed that of burning coals shining through charcoaled wood.

Our waiter, Shreyas, or “Shiraz” (as he encouraged us to call him), was an absolute delight. Attentive but never intrusive, he guided us through their menu, encouraging us to approach it with an attitude of exploration, sharing our dishes with each other so as to expand our tasting experience.

The flavours were phenomenal across the board (very cool, rustic, wood boards). While each dish performed magnificently as a solo performer, none stole the show when experienced as an ensemble. All the flavours married beautifully, and we were left sated and delighted.

Our entree selection included Kangaroo Tataki, Grilled Scallops, Char Siu Pork Belly and Cured Salmon. Each one awakened our taste buds with fresh, vibrant flavours, while respecting our desire to retain some appetite for our mains.

Since there were three of us, it made perfect sense to order all three options from the Winter Food and Wine June main menu being the Beef Cheek, Venison Osso Bucco, and Smoked Beef Brisket with Brocollini and Potato Gratin as sides. What a feast! The meats were tender and flavours supreme.

I was intrigued by the Smoked Beef Brisket’s authentically smoked flavour and aroma that cannot be achieved with artificial smoking methods. Chef De Cuisine Michael Bayly, enlightened me:

“Our brisket is marinated in a dry rub including our special CCG spice mix, then hot smoked over red gumwood chips for two hours and slow-cooked further for another 4-6 hours until tender. We use red gumwood since it has a strong smokey flavour and tends to burn longer. Searing our meats over the red gum and honey brix charcoal-fired grill further enhances the flavours.”

Beef cheek

Venison Osso Bucco

Smoked Beef Brisket

Only two of us ordered wine, choosing Hentley Farm’s Cabernet Sauvignon and The Beauty Shiraz. The Cabernet was smooth and delicately balanced, while The Beast, poured from a Coravin, lived up to its name with a complex blend of deep, bold flavours and distinctively present tannins.

Absolutely full to the brim, we didn’t know if we could fit any dessert, but the Sticky Date Pudding and Vanilla Crème Brulee beckoned. My friend, a Créme Brulee officiando, reported that it was the best she’d ever tasted, while my pudding was awarded the “that was totally worth the stomach-stretching” prize.

Wrapping up our evening, we wandered past the impressive glass-encased cellar, which currently houses 2,200 bottles and out past the Collins Bar, where I’ve enjoyed a few bevies and bites before while looking out over Victoria Square. Speaking of which, the bar will also be offering the Winter Food and Wine Series, wine parings (Hentley Farm, Torbreck and Rockford) alongside some special winter warmer cocktails:

Collins Bar Winter Series:

  • Cocoa Mint Euphoria – Peppermint Infused Absolut , Hot Chocolate , Cream = $25
  • Russian Winter Spice – Spiced Chai , Absolut , Kahlua , Cream = $25
  • Whiskey Whisper Collins (Hot Toddy) – St Agnes VSOP , Fireball , Herbal infusion , Honey = $25

We’ll certainly be returning to Coal Cellar + Grill to explore what’s on offer on another day and in a different season, to try a new menu of seasonal South Australian flavours.

All you need to know about Coal Cellar + Grill
What: Coal Cellar + Grill | Winter Food + Wine Series
When: June to August 2024
Where: Coal Cellar + Grill @ The Hilton – 233 Victoria Square, Adelaide.
Website: Coal Cellar + Grill
Socials: Facebook | Instagram
Breakfast: Monday to Sunday: 6:30am – 10:30am
Lunch: Monday to Friday: 12:00pm – 2:00pm
Dinner: Monday to Sunday from 6:00pm (5:30pm – 6:30pm Pre-Theatre menu only)

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