As you would already know, here at Glam we can’t say no to good food. Ever. And our resident foodie chasing the deliciousness around the stunning Fleurieu region, has had her eye on somewhere in particular…
So Lisa went and put her tummy and tastebuds to good use as she tested The Currant Shed in McLaren Flat. Now we will let her tell you all about how she went…
The Currant Shed had been on my to-do-list for some time now. And now that I have experienced the food, wine, and service for myself, I can honestly say that The Currant Shed needs to be on everyone’s list! Let me elaborate…
Let’s start with the stunning service. We were greeted by the new Restaurant Manager Josh; a smile, welcoming beckon and chairs pulled out. Coming from Restaurant Orana in Adelaide, with a great passion and enthusiasm for food and wine, he made the perfect host. Our table overlooked the sweeping green lawns and fruit trees, and through the paved courtyard to the surrounding vineyards. But forget the feast for our eyes, we wanted to begin the feasting for our stomachs!
We thought it only seemed right to allow the Chef and staff to “Feed us” as they saw fit…. The best decision ever. We were in for an absolute treat.
First up was a dish made of broad bean, kimchi gel and the crunchiest of crunchy pork skin. A great way to wake up the taste buds; along with a glass of Shottesbrooke Wines 1377 Mclaren Vale Blanc De Blanc. Bubbles and pork. The perfect pairing.
From the Currant Shed’s own garden, we enjoyed asparagus, served with Dashi Jelly and a Porcini Cream. Oh wow. The Porcini Cream was nothing short of amazing. You will want a tub of the stuff!
Moving onto the proteins, we enjoyed Yellow Fin Tuna from Port Lincoln, served with radish, fennel, smoked eel chips and parsnip. Despite the smaller exciting elements, the tuna really was the star of this dish. Ever so lightly seared, it was so incredibly beautiful and fresh, and melted in the mouth. With this dish we sipped on a seriously great Garagiste “Le Stagiaire” 2014 Mornington Peninsular Pinot Noir. It was heaven.
The second protein was Roasted Quail, served with sweet potato 3 ways, hazelnuts and ice plant. The delicate bird was de-boned, which took all the hard work out of eating and meant we could simply dig in, and enjoy the juicy light meat. To accompany we dived into a little drop from locals Lost Buoy Wines and their Port Willunga 2013 Grenache. Yum!
Stepping it up in the game department, was the Fleurieu Boer Goat, served with peas, sauerkraut, apple and anise. The goat was coated with a crispy golden crumb, and super tender inside. Slathered in a jus, the flavour combinations were delicious. The goat was served with a Shottesbrooke McLaren Vale 2012 Cabernet Sauvignon….. Very impressive!
And just as every meal should end on a sweet note, we finished with not one, but two desserts. Totally necessary. First was just a taster. Blueberries, meringue pieces and a rhubarb sable. Inventive, Interesting, and just the right level of sweetness. Not to mention as pretty as a picture!
The main dessert was the perfect way to end a perfect menu. Poached pear (yum), smoked chocolate (omg), parsnip ice cream (stop it) and espresso glass (just wow). The smoked chocolate was the ‘Piece de Resistance’. What an amazing spin on chocolate! We could have eaten this dessert ten times over…. Both enjoyed with a Shottesbrooke 133 Adelaide Hills 2012 Botrytis Riesling. So delicious, it can be enjoyed as a dessert in itself.
If that wasn’t reason enough to go and check this stunner out, then geez, you are hard to impress. Divine food, cracking service, beautiful wines and the perfect setting; check out The Currant Shed.
The Currant Shed
104 Ingoldby Rd, McLaren Flat, South Australia
(08) 8383 0232
Open 6 days a week [12 – 3 pm]