Right when we thought we had seen it all, Siberia has again brought something new to Adelaideans!
The restaurant is changing up traditional Aussie roasts for something new and novel.
Siberia Bar & Restaurant has announced Suckling Pig Sundays, and they look epic. The massive dish includes a huge suckling pig, Roschti, a Swiss potato fritter meal, Bavarian dark rye bread, greens, and vegetables. The degustation is perfect for families, and for $55, guests can get all of that, and purchase desserts and wine as extras.
The European restaurant, which opened in July where the much-loved East Terrace Continental once was, is known for its degustation menus and dishes made with forest ingredients. Owners Elena and Serge Ambrose decided to change up from the traditional Sunday Roasts for this winter and go “whole hog,” creating Sucking Pig Sundays for Sunday dinners.
Siberia has teamed up with local farmer Michael Mummery, who is trying to save the Tamworth breed of pigs from extinction in Australia. Michael reckons the only way to keep them from endangerment is to make them commercially successful. This breed is now classified as critically rare, and Australian Tamworth’s are unbelievably valuable. However if there is not a commercial use for them, Michael says the breed is likely to die out, so he suggests their consumption. As an added bonus, they are known to have the most succulent pork and make excellent bacon.
Suckling Pig Sundays @ Siberia / $55 per person
Suckling Pig – Sunday Special : Suckling Pig
Includes Roschti, Bavarian Dark Rye, Greens and Vegetable Sides
Desserts and Wines Extra