The Brasserie

Ferguson’s: Crumbed King George Whiting, House-made Chips, Coriole Aged Sweet Vinegar, Murray River Pink Salt $33

M.M Waechter Dux: Confit Duck Leg, Seared Breast, Ingy’s Orange, Soubise $31

Coorong Black Angus: Hand selected Coorong Black Angus T-Bone, mash, Marco Mushroom House Field Mushroom, Café de Paris Butter $36

The Brasserie is situated inside the Hilton Hotel, only a short stroll from the Adelaide Central Markets. True to its aim of being ‘Seriously South Australian’, the menu showcases some of the state’s finest produce and educates diners about the background of their key ingredients. Throughout the night, I caught sight of the head chef Simon Bryant who also features on the popular program ‘The Cook & the Chef” with Maggie Beer.

The Food

• The fish and chips were generous in size and were cooked the way real fish and chips should be. Light and golden battered fish was complemented with rustic chips that were crunchy on the outside and soft and fluffy on the inside.
• The steak was cooked to perfection and so soft and tender and full of flavour. Paired with a glass of local Barossa shiraz it was a match made in heaven.
• The citrus notes in the duck main brought out the sweetness in the tender duck. The flavours of sweet and savoury were perfectly balanced.

I left the restaurant truly satisfied and I felt better educated about the top quality produce that SA has to offer (makes me proud to be South Australian) but what really was icing on the cake was that I received a text the next day thanking me for dining!

The Brasserie

Hilton Hotel

233 Victoria Square

Adelaide SA 5000