At Glam we are lucky enough to be invited to all the cool new venues that open up in Adelaide. As of late, that list seems to be neverending, with new bars and restaurants seeimgly opening on the weekly… Obviously we love enjoying the new (and shiny) things when they pop up in and around Adelaide, but what about the guys who have stuck it out and been around forever. You know, those real South Australian institutions…
One place that most definitely falls under that category is The Lion Hotel. Having started out as a brewery in 1871, this iconic North Adelaide venue now has a little something for everyone. From their cool bar, their amazing event spaces and, of course, their absolutely stunning restaurant, we just had to get back there to see what we had been missing out on. We came away from the experience with two things running through our head. One, ‘why hadn’t we been back sooner than now’ and, two, ‘god we are SO full’ (see food shots below and this will make sense).
Some might think that The Lion Hotel Restaurant is just where you go to get a really good steak. Well you would be right in saying that (the steak was bloody marvellous) but, it is actually so much more… We experienced food that was fresh, creative, thoughtfully prepared, dainty, tasty, hearty, mouth watering and definitely worth going back for. We could rant and rave but we think that the photos will make our point for us…
Say hello to the Chef’s Experience. For $68.50 you can sit back, relax and enjoy as The Lion Hotel Restaurant’s chefs bring out some of these dishes as part of their special experience. Do it. Trust us!
South Australian Kilpatrick Oysters.
Ocean Trout and Smoked Mussel Bruschetta with Preserved Lemons.
Hervey Bay Scallop Cerviche with Cured Pig Cheek, Seaweed Tapenade and Salmon Roe.
Salumi Cured Meats and Marinated Coriole Olives.
Beef Tartare with Fermented Chilli, Radish and Rice Crackers.
Set Goat’s Cheese Cream with Heirloom Beetroots, Figs, Candied Walnuts and Saltbush.
Murray Valley Pork with Black Vinegar, Coconut Yoghurt, Sambal Belacan and Kimchi Cabbage.
Coorong Black Angus Scotch Fillet with Fries, Tasmanian Gourmet Sauce Co Mustard and Red Wine Jus.
The tastiest fries ever.
Linguine with Chilli Prawns Riesling, Ginger, Capers, Citrus Leeks and Baby Spinach.
Forest Mushrooms, Truffled Custard, Organic Spelt and Rye Crumbs.
Honey Roasted Pears with Vanilla Labna, Walnut Crumble and Pear Sorbet.
Peanut Butter and Raspberry Jelly Ice Cream with Bitter Chocolate and Scorched Banana.
Caramelised White Chocolate with Lemon Curd, Spiced Shortbread, Rum Syrup and Coconut Sorbet.
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