Loose Caboose may be Adelaide’s oldest train station, but their menu is brand-new… And it’s mouth-watering!
The Loose Caboose’s head chef, Paul Cartwright, says creating a new menu is all about the balance between sweet and savoury, staples and novel dishes, and dietary restrictions: “It’s an art form hitting all of those points,” he says. We think he nailed it!
The Bowden venue has launched new offerings full of exciting wintery flavours and inclusions. For the sweet tooth, they’re offering dishes such as the “Cherry Ripe” with fried croissant bread and butter pudding, sour cherry compote, coconut ice cream, callebaut chocolate, and actual Cherry Ripe; apple crumble muesli; and more.
In addition to breakfast staples like smashed avocado and the big breakfast, you can order unique, savoury-flavoured dishes like the ever-popular sticky hoisin pork with crunch potato, poached egg, miso hollandaise, and apple chilli gel; duck mac and cheese with a duck leg, caramelized onion, and manchego cheese; romesco-baked sardines with shallots, lemon, and baguette; sesame glazed pumpkin with cauliflower and roast fennel hummus; and more.
Cartwright, who has been a head chef in Adelaide for 16 years and at the Loose Caboose for three, says the new menu exemplifies his overall approach to cooking: a mix of old and new.
“I always try and do something different without going out of the square that people are intimated,”he says.
The new menu is now available at the adorable venue, which has two heated, covered outdoor seating areas and an indoor dining area complete with two fireplaces and copious potted plants.
Find the Loose Caboose at 21 First St, Hindmarsh.