Chianti Classico, Adelaide

That moment when you’re having a delicious breakfast at one of the higher end restaurants in town and your DSLR camera decides to give out. Yeahhhh. D’oh !!

Then you just have to make do with what you got, thank gosh for the 8MP camera on the iPhone 4S! <3

Soy latte

Funghi in padella: local field mushrooms & imported wild Chanterelle mushrooms, panfried with black truffle butter, served on lightly toasted brioche with rocket & shavings of truffled parmesan; $16.50
Salmone affumicato: Harris smokehouse salmon served with poached eggs, crispy polenta, wilted baby spinach & seeded mustard hollandaise sauce; $16.90

The mushrooms was delightful! They were juicy and the toasted brioche sweet and soft. Each mouthful paired with lightly dressed rocket and shaved parmesan with a hint of pepper. A nice balance of flavours and textures.

As for the salmon, YUM. If salmon appears on the menu, I am so there! Tip for anyone who orders this dish, don’t break the poached eggs whilst it sits on the crispy polenta cause said polenta ain’t crisp no more!

Lovely restaurant, attentive service and excellent food. Will need to check out the dinner menu one day.

Food: 4/5
Service: 3.5/5
Value: 3.5/5
Ambience: 4/5


Chianti Classico
160 Hutt Street
Adelaide SA 5000
P 08 8232 7955

View Larger Map Chianti Classico on Urbanspoon

4 comments for “Chianti Classico, Adelaide

  1. Ann
    February 15, 2012 at 6:43 AM

    I can see why they are known for their breakfasts, I need to check it out for myself. I thought it might be a bit daggy inside (don’t know why I thought that) but it looks quite elegant and inviting. Smoked salmon is my thing too, but I don’t like it heated. Ever.

  2. February 17, 2012 at 6:51 PM

    The eggs look good!:)
    For a higher end venue WHY do they have those horrible little tubes of sugar? I hate them! Surely there is a more attractive way to serve sugar. We used to have the sugar tubes at work, until someone worked out how much paper they waste (my question is, why did they have time to work that out – shouldn’t they have been doing work work?). We now have a sugar pourer/jar thing.

    • dee
      February 20, 2012 at 2:33 AM

      Good point! I never thought about the sugar packets but I do prefer the pourer/jar thing over the packet stuff.

  3. Olga
    July 1, 2012 at 8:26 AM

    Went for lunch, the place seemed nice and comfortable. After a longer than a normal wait got our food. It was fine but not extraordinary. Decided to get up and pay on the way out. The lady-supervisor looked more than unhappy with us. Not sure what it was: the fact that we came to the counter, paid with a gift voucher or didn’t stay for desert – whatever it was it made us feel unwelcomed and judged. Thought that customer service tricks would be widely exercised everywhere by now. Outcome: NOT retuning for more.

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