Serafino Restaurant Steps Things Up With A New Exec Chef and Fine Dining Menu

New executive chef, Daniel Armon, is taking the already beautiful Serafino Winery to new levels

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New executive chef, Daniel Armon, is taking the already beautiful Serafino Winery to new levels with his creations in the Serafino Restaurant.

With experience at a number of well-known kitchens across Adelaide, including The Playford Hotel and Bartons Restaurant at The Caledonian Hotel, Daniel is now leading the kitchen with a new menu that’s fine dining without being pretentious.

By bringing his flair for Italian cooking and love for South Australia’s produce, Daniel is focussing on taking the restaurant to a new level.

And the proof is in the plate. The new menu combines considered flavour pairings that thoughtfully incorporate local produce, plus beautiful plating.

With views out over the beautifully manicured grounds of the winery (and the resident gaggle of geese), the restaurant serves a degustation menu for lunch and dinner. You can choose from a three, five, or seven course chef’s tasting menu, and you can opt to pair each course with one of Serafino’s award-winning wines.

Dishes let the ingredients do the talking, with the fresh flavours shining through. Daniel’s also passionate about creating as little waste as possible, using as much of vegetables and animals as possible.

The smoked leek first course makes the most of every bit of the leek – a leek ash, toasted leek and smoked leek, arranged on the plate like a gorgeous spring miniature garden. Pierce the gooey confit egg yolk across coils of zucchini and creamy goats curd, and you’ve got a dish you’ll want to try and lick clean when no one’s looking.

And the squid ink tortellini, with delightfully fresh blue swimmer crab, makes the most of corn – served as charred sweet corn, a foam, and popcorn kernel shoots.

Daniel’s also incorporating a new native ingredients into the new menu – like the main chicken from local Nomad Farms, which is deboned, rolled and served with a native thyme jus and hibiscus gel.

And while you should always leave room for dessert, you’re really missing out if you don’t have the chocolate and orange dish.

Smoked in the kitchen using apple chips, the chocolate mousse arrives at the table dramatically in a plume of smoke. Served in a Terremoto box from Serafino’s flagship Shiraz, it’s served with a refreshing Cointreau and orange sorbet, and citrus foam.

While the thick mouse is as creamy as they come, it’s made from almond milk and the whole dish is actually vegan. But you could have fooled this dairy-lover!

Serafino Restaurant is at 39 Kangarilla Rd, McLaren Vale. Open for lunch Thursday to Sunday, and dinner Monday to Saturday.

For more information and menus, visit serafinowines.com.au.

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