One of Adelaide’s leading contemporary restaurants, North, has combined globally inspired cuisine with the best local wine and produce to deliver a stand-out spring menu for patrons of the North Terrace establishment.
Launched on 8 September, the new menu sees Chef de Cuisine Sate Kikuchi combining his traditional Japanese training, with a love of Fusion cuisine, to create a truly unique dining experience.
“North combines timeless elegance with contemporary style and it was important this was reflected in our Spring menus,” Chef Kikuchi said.
The resulting dinner menu is a gourmet offering that includes crispy skinned salmon partnered with wasabi tobiko mayonnaise, chili-orange glazed duck breast with Asian greens, and a roasted rack of lamb with cannelloni shank.
Dinner entrees, including Kangaroo Island Marron and tempura silver whiting with tentsuyu dipping sauce, showcasing the diverse and delicate flavours that can be found right here on our door step.
The dessert menu includes white chocolate parfait, Earl Grey Creme Brulee and sour cherry meringue tart, which all offer a modern twist on much loved recipes, says Chef Kikuchi.
A wine list has also been created that perfectly compliments the delicate flavours in each dish and showcases the very best of South Australia’s vineyards.
Maximising on North’s prime position in the heart of Adelaide’s entertainment district, the restaurant also offers a ‘dine and dash’ menu for patrons wanting dinner before a show at the nearby Festival Theatre.
“The dine and dash menu features fresh linguine with SA king prawns, MSA porterhouse steak and paprika and sumac chicken salad, with early reservations available between 5pm and 6:30pm, ensuring guests have time to enjoy their meal before heading off to the show,” Chef Kikuchi said.
For more information on North, visit www.adelaidecasino.com.au
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