Level One at Electra House has launched its summer menu and it’s an absolute cracker. Executive Chef Jamie Kang has produced a collection of inspired dishes just perfect for the warmer weather. Pair them up with Electra House’s exclusive ‘My Gin, My Gin’ gin (produced in-conjunction with Settlers Spirits) and Unico Zelo wines, you will be in for one very merry festive season when dining here.
With food designed to be shared, Level One’s new menu has something for everyone. Here’s a few of our highlights from the launch.
Green never tasted so good before trying the Edamame with black pepper & sumac salt; definitely the healthy starter and perfect for those that just love their veggies.
A number of lighter dishes have made the menu including a cured fish and Avruga caviar that is meant to be eaten with the fingers as the pickled radish acts a bit like a taco. Served with garlic chive and Korean nori these went down a treat.
For sashimi lovers, the South Australian kingfish was on point with a house-made kimchi, using Jamie’s mother’s recipe, and green chilli and chive oil that provided a delicate flavour to the dish.
A clear winner for table favourite was the veal tataki. Tender, rare slices of veal served with white soy, savoy cabbage and green mango, topped off with lotus root – both beautiful and delicious.
If you are feeling like something a little more substantial, then you can’t go past the salt bush lamb rump. Pieces of perfectly seared & seasoned lamb served on a bed of kipfler potato, peas and a Kombu emulsion.
Like your food on the spicy side? Well you absolutely have to try the free range rack & belly of BBQ pork then. With a kick of Korean spicy chilli sauce, your tastebuds won’t know what hit them.
We know that this time of year takes a toll on our eating habits, but you really need to take our advice when you visit Level One; save room for desert. We can assure you that if you don’t, you will come down with a serious case of plate envy – just sayin’.
There’s a strawberry choux filled with vanilla cream patissiere surrounded by a chilled strawberry soup. A-maz-ing! A black sesame sponge with blood orange sorbet, miso cream and chocolate bark. Yummo! Or, for the whisky fans, whisked chestnut (shaped into noodles) with chocolate mousse, hazelnut and a Jameson whiskey sauce. De-lic-ious! I take it back – maybe not everything is for sharing.
Level One at Electra House, 131 King William Street, Adelaide, is open Tuesday to Saturday for dinner from 5pm and Friday’s for lunch from 12pm-3pm. Book now for that Christmas catch-up and find out more about their extensive menu at their website.
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