Outdoor dining area, interior shot
Got invited to a special evening dinner with the food and beverage manager, Damian at modern French fusion restaurant d’Artagnan at the end of O’Connell Street in North Adelaide amongst other Adelaidian food and wine bloggers. A lovely informal night with a bunch of like minded people sharing stories and common interests where I got great insight to the food industry from a different perspective. It was an opportunity to meet with other fellow food bloggers and we got to pick at each others brains and share notes on where to go and where not to go! 😉
The venue was dimly lit, cozy and romantic, much like the first time I dined there from way back when. We met with the new head chef Scott Bircumshaw before we all homed in on the menus and made our selections.
Steak tartare served with grated apple salad, raw egg yolk and melba toast; $20.00
Surprise surprise, the steak tartare won me over (what’s new!). 🙂 A plate of beauty… and deliciousness! I was informed that the egg yolk had already been mixed into the steak tartare as diners might find the egg yolk too confronting if it was on the plate, but I think the opposite, the glistening and vibrant egg yolk on display is the best and most visual part of a tartare dish! The interactivity it allows for diners to ‘play’ with their food is also a bonus cause it’s the one time you don’t get in trouble for playing with your food. 😉 Egg yolk aside, the steak tartare was presented beautifully and tasted amazing. Soft, tender beef pieces with pops of capers and ‘bite’ from the finely chopped onion and chives. I happily lathered the crunchy melba toast with a heap of tartare with every mouthful I had and then politely munched on the grated apple salad too. Crunchy, crispy, soft, juicy, sweet, tart and salty – a great formula to a yummy dish!
Warm bread with extra virgin olive oil and marinated Coriole olives; $9.00
Chef’s choice platter with cured meats and hors d’oeuvre of the day, served with grilled ciabatta; $39.00
The chef’s platter was highly recommended by Damian but there was no way I could have finished it on my own. It’s probably wise I bring a plus one back for this monstrous platter of grilled ciabatta, duck liver parfait, a terrine, salt ‘n’ pepper young squid, croquettes, anchovies cured, seasonal vege salad, olives and gherkins and capers. Next time.
Tasmanian salmon with Moreton Bay bug tail; $38.00
Beef eye fillet served with cavolo nero, dauphinoise potato, heirloom carrots and hollandaise sauce; $38.00
Pan roasted rack of lamb with braised lamb shank pithvier, garden peas, cauliflower puree, vine ripened cherry tomatoes and lamb jus; $39.00
The mains menu was appealing with a range of protein meat on offer along with a mushroom and truffle risotto, pasta with braised rabbit and a Bouillabaisse, a traditional French fish soup served with crusty bread. The salmon won me over, accompanied with a Moreton Bay bug and served with cavolo nero aka kale, dauphinoise potato, heirloom carrots and hollandaise sauce. The serving size of the mains were huge so bring your appetite should you make a visit! The salmon was cooked well with the pink flesh moist and sweet whilst the Moreton Bay bug was plump and springy with a firm bite. The accompaniments added colour and vibrancy to the dish with the heirloom carrots being my favourite which provided sweetness and crunch.
Along with our monster sized mains, we had a few side dishes to share.
Brussel sprouts with spec and chestnuts; $9.00
Thick cut chips; $9.00
The brussel sprouts was a favourite of Damians and soon became a favourite of ours. Halved pan fried brussel sprouts, firm to the bite with layers of leaves still intact with pops of welcomed salt provided from the spec and crunch from the chestnuts. Parents, your kids may just have a new liking towards brussel sprouts after they try this side! (I never understood the dislike for brussel sprouts to begin with??) Another favourite of mine for the evening was the mashed Dutch cream potato; $9.00 (not pictured). Creamy, velvet smooth mash that literally dissolved away with each spoonful. Sinfully good!
d’Artagnan have started to offer a lunch service on Thursdays and Fridays from 12pm to 3pm with a shared lunch menu; keep up to date with their delicious offerings on their Facebook page. Dinner’s available from Wednesday through to Saturday nights and happy hour starts at 10pm til late, Wednesday through to Friday – cocktails and desserts for $14.00. Score!
We moved on down the road to The Curious Squire after our meals at d’Artagnan for an after dinner treat! :)~ More goodness to come!
The Curious Squire
Located at what used to be known as Sparrow Kitchen and Bar is now the popular and go-to beer hang out spot – The Curious Squire.
We’re not here for beer on this occasion, but for a sweet treat to round off our fun evening.
Cider spider, deep fried oreos; $12.50, nutella pizza; $14.50, bar
A small glass of apple cider spider with a scoop of refreshing and tart raspberry sorbet. Seriously. Perfect summer’s treat. ‘Nuff said.
Moving on to the other good stuff: deep fried oreos and nutella pizza! Fried balls of goodness with an oozy innard of chewy oreo biscuit and a melted cream centre, all of which was dusted in some icing sugar and accompanied with a scoop of cool creamy vanilla ice cream. Yup. Mind blown. But wait! There’s more. The nutella pizza! Rich and sweet with the crunchy thin pizza base slathered in a layer of nutella topped with fresh strawberries, melted oozy marshmallows and surprisingly, the hero of the pizza, the finely sliced mint leaves. So subtle yet effective, it was just the right ingredient to cut through the richness and sweetness of the pizza and balanced the flavours wonderfully well.
Not only do The Curious Squire offer finger licking good sweet treats and beer (!), they also offer a wide variety of standard pub meals of burgers, pizzas, salads and popular beer snacks (hello onion rings!).
Thank you for a lovely evening and your kind hospitality Cathy, Maree and Damian! 🙂
The Curious Squire
10 O’Connell Street
North Adelaide SA 5006
P 08 8267 6835