Dining Out: The Brasserie, Adelaide

by April@MyFoodTrail on December 10, 2009

in Adelaide, Dining Out, Modern Australian

The Brasserie at Hilton Adelaide
233 Victoria Square, Adelaide SA
(08) 8237 0697

Cuisine: Modern Australian
Prices: Entrées $15-$23, mains $28-$36, desserts $14-$17
Parking: Surrounding streets or Central Market paid parking

Clockwise from top left: The open kitchen sans Simon Bryant (probably because it was a Sunday night!), inside the restaurant & the two pandas in the lobby

Why are there statues of pandas in the lobby you may ask? Well Adelaide was in the midst of “panda-monium” during our visit, as giant pandas Wang Wang and Funi were arriving from China to their new home at Adelaide Zoo!

During our time in Adelaide, most meals were with a large family group so I didn’t feel comfortable taking photos of all the food. This dinner at the Brasserie was our last dinner in Adelaide, so even though it was going to be a family dinner, at least we had our own individual servings and no-one had to wait for me to take my photos!

The Brasserie is located on the ground floor of the Hilton Adelaide in Victoria Square. We heard about the Brasserie because the Executive Chef is Simon Bryant (of the show The Cook & the Chef with Maggie Beer) and the restaurant prides itself on its use of seasonal local produce from South Australia.

For parties of 8 or more people, they offer a set menu of $45 for 2 courses and $55 for 3 courses. The set menu only has 3 choices for each course, but each dish comes from the normal ala carte menu. Not everyone wanted an entrée and the staff was happy to accommodate some of us having the set menu and others choosing from the ala carte menu.

To start off with, everyone got a complimentary piece of crusty sourdough bread served with some olives, olive oil and sea salt. I liked the presentation of the olive oil in a small shot glass.

Sea salt, olives and olive oil to have with your slice of bread

I like the design of the menu, which had a small spiel about the produce used in each dish. I went with the Harris Smokehouse salmon for my entrée, though the star of the dish was definitely the ocean trout. I normally prefer salmon to ocean trout, but this ocean trout was so tender and flavoursome. On the plate there was a round of smoked salmon, an avocado mousse, a caper berry, a piece of ocean trout and a poppy seed cracker.

The note to the dish said, “Richard Harris, a third generation Sussex salmon smoker opened Springs at Mt Barker in 1990, Richard has moved on and now runs the boutique Harris Smoke House in Hahndorf with his two sons. The mature flowers of the caper bush produce the caper berry fruit under the sun of the Murray lands at the farm of Australian Capers in Mannum. Barossa Bark is produced from locally sourced preservative free ingredients and named for the shards of bark of the local gum trees.

Salmon: Harris Smokehouse – smoked salmon, avocado mousse, Australian caper berry, vodka cured Springs ocean trout, Barossa Bark (cracker) $18

Hubby went with the Maggie Beer Pie floater for his entree, which was a porcini mushroom pie “floating” in a green pea soup. The pie was probably the size of a party pie, but hubby enjoyed every small bit of it!

The note to the dish said, “Barossa Valley’s Maggie Beer’s renowned vegetarian porcini mushroom and verjuice pate is incorporated into our version of Adelaide’s iconic pie floater which in 2003 was recognised as a South Australian Heritage icon by the National Trust of Australia”. That was interesting to know!

Pie: Maggie Beer – porcini mushroom pate pie, green pea soup, candied tomato, grape mustard $15

For my main I chose the chicken galantine, which is rolled piece of chicken with a stuffing inside, in this case, a mushroom filling. The chicken was sitting on a bed of wilted silverbeet and Italian red rice risotto. I found the chicken a bit bland and slightly on the dry side, but I really enjoyed the red rice risotto. The texture of the red rice is like the Asian dessert of black sticky rice, where is it not entirely soft. Hubby liked the chicken though.

The note to the dish said, “Val, John, Cathryn & Matthew Greenslades’ farm, 100km north of Adelaide at Riverton, produces an exceptional full flavoured free range bird. Fresh Fields mushroom farm in Middleton on the Fleurieu Peninsula specialises in field style mushrooms.

Chicken: Greenslades – chicken galantine, Fresh Fields mushroom farce, Italian red rice parmesan risotto, wilted silverbeet $31

Hubby loves his steak and chose the Coorong black angus t-bone steak for his main. It came with a large field mushroom and a bowl of mash on the side. The steak was cooked perfectly and the creamy mash was delectable – I love a good mash!

The note to the dish said, “Hilton Adelaide’s butcher Mark Dixon has 34 years of industry experience and personally oversees the preparation of every piece of meat that is served at the hotel. Marco Marinelli aka the Mushroom Man is properioter of Adelaide’s first and oldest specialty mushroom shop supplying rare, exotic and gourmet mushrooms to Adelaidians for over 30 years”.

Steak: Coorong Black Angus – hand selected Coorong Black Angus T-bone, mash, Marco Mushroom House field mushroom, Café de Paris butter $36

Hubby and I were originally going to share a dessert, but after our mains we couldn’t fit another thing in! I was trying so hard not to feel full as I really wanted to try either the Bush Mallee honey baked custard with chocolate honeycomb or the Haigh’s 70% couverture bitter sweet chocolate & water mousse with chocolate dirt, café latte foam and salty caramel. Argh! Well, there’s always next time!

Overall: Hubby and I (and the rest of the family) thoroughly enjoyed our meal at the Brasserie. The waiters were efficient and service was good. The food was excellent and the fresh, seasonal produce really shows in the quality of the food.

Would I return? Yes, I would revisit if I’m in Adelaide.

Over & Out, Rilsta xx

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{ 7 comments… read them below or add one }

Esz December 11, 2009 at 6:16 am

Oooh looks like a lovely dinner was had! Have you tried the Brasserie in Melbourne at Crown??? Frenchy food but so yummy and big servings!


Kitchen Butterfly December 11, 2009 at 5:33 pm

I want to move to Australia…..for many reasons!!!!! Including Nick Perry and Kylie Kwong. Beautifully decorated food too


Conor @ HoldtheBeef December 12, 2009 at 1:27 pm

Oooh I loved my meal when I was here earlier in the year. Looking back, I am not sure how I managed to eat so much! I hope your spare dessert stomach is working next time 😉

Did you buy any verjuice, hehe?


Adrian @ Food Rehab December 14, 2009 at 8:36 pm

hehe, cute pandas! Diggin the look of that smoked salmon. NO dessert?! That's not like you- the mousse does sound good.


Rilsta December 15, 2009 at 7:29 pm

Hi Esz: I have tried the Brasserie at Crown, but haven't been for a while! I must make it a priority to go soon! Thanks for the reminder!

Hi Kitchen Butterfly: Hehe! There is a lot of good food in Australia!

Hi Conor: LOL! I think I forgot to pack my dessert stomach!! No, verjuice! I can get it here in Melbourne so I didn't want to risk it spilling in my luggage!!

Hi Adrian: Hehe, I was WAY too full for dessert which is saying a lot!


Elizabeth and Jared March 8, 2010 at 5:08 pm

Was a sad day when he retired. It was an adelaide institution!


April @ My Food Trail March 10, 2010 at 1:00 pm

Hi Elizabeth & Jared: I know! I'm interested to see what he gets up to next!


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