The Republic, Norwood

Spring is well and truly here with the warmer weather, balmy nights and hungry mozzies out and about! All signs are definitely pointing to an early and longer Summer. A new season means new fresh seasonal produce, new menus and new changes, a concept that The Republic has grasped onto with a newly appointed Head Chef, Daniel Serafin and Venue Manager, Stephen Lee.

The Republic, House made dips
House made dips with artisan sourdough; $14.00

A few weeks back, we were invited to The Republic to sample their new Spring menu where we enjoyed the new vibe that permeated through the venue, beer garden and of course, their menu which had something for everyone, even the health conscious with a variety of tasty fresh salads on offer.

The Republic, Charcuterie plate
Charcuterie plate with cornichons, chutney & bread; $18.00

We started the night off nibbling on some shared platters before we moved into a private dining room where we were treated to a variety of the new dishes on the new menu. Please take note that our serving sizes were sampling sizes so we could get a good taste of what’s on offer, but prices of the full sized dishes have been included, FYI! šŸ™‚

A trio of starters to start!

The Republic, Beetroot carpaccio
Beetroot carpaccio with goats cheese mousse and apple salsa verde; $15.00

When we think of beetroot, we think of the soft, cooked through blood red sweet vegetable… and by that, we mean the canned stuff, haha. Instead, these fresh beetroot carpaccio slices were crunchy and crisp, a little too thick for our liking but the flavours were clean, bright and slightly sharp which went well with the apple salsa verde and tangy soft goats cheese mousse.

The Republic, Smoked chicken terrine
Smoked chicken terrine with mustard grape chutney and crostini; $15.00

This appealed more to our palates, a slightly smoked chicken terrine with a sweet and tangy mustard grape chutney and crunchy crostini. The only negative? It wasn’t big enough! šŸ˜›

The Republic, Scallops
Scallops and house bacon with sweet corn puree; $19.00

They must have saved the best for last, a lightly seared plump juicy scallop paired with house bacon for a kick of saltiness which laid in a sweet gritty corn puree for an extra layer of texture and flavour profile.

Next up, came the mains…

The Republic, Duck duo
Duck duo; $29.00

A duck duo of pan seared duck breast with a crispy duck, quinoa, orange and fennel salad and raspberry vinaigrette. Admittedly, we both found this particular dish to be rather plain and under seasoned, so much so that I had to reach for the salt to add some flavour. The salad was fresh, crisp, and bright although I did find the raspberry vinaigrette too dessert-like and didn’t enjoy it so much.

The Republic, Chilli lobster with squid ink pasta spaghetti
Chilli lobster with squid ink pasta spaghetti, baby clams, confit garlic and pangritata; $24.00

The squid ink pasta was a hit with most. The baby clams were sweet and tasted of the sea, and the confit garlic, delicious and sweet with the textural pangritata sprinkled on top a winner with us. Pangritata is often referred to as a poor man’s parmesan made with olive oil, garlic, thyme and breadcrumbs. Best thing ever for some extra texture and flavour.

If squid ink pasta isn’t to your liking, fret not, they have other favourites which include fettuccine carbonara, traditional pork ragout rigatoni and ricotta balls.

The Republic
Berkshire pork belly with spring greens, jus, compressed apple and pigs cheek croquette; $28.00

We finished off mains with a porky dish; the croquette being a clear winner from the plate. So. Much. Flavour! Loved the crispy exterior that gave way to a soft and flavour packed pigs cheek filling that paired seamlessly with the sweet apple.

The Republic, Dark chocolate mi-crut
Dark chocolate mi-ciut; $10.00

The Republic, Bombe alaska
Bombe alaska; $10.00

Dessert consisted of mini versions of a dark chocolate mi-ciut–a flourless chocolate cake, strawberry compote, vanilla bean ice cream with hazelnut toffee and a bombe alaska of raspberry sorbet with white chocolate ice cream. The cake was pretty damn good, but that bombe alaska was smashing! The sweet, fluffy and airy Italian meringue which were piped on top of the shot glasses were slightly torched and gave way to 2 layers of a tart and refreshing sorbet and a sweet cooling white chocolate ice cream. The teaspoons actually didn’t reach the bottom of the glasses so by the end of the night, most of us were scooping out the deliciousness with the flat spoon handles! šŸ˜›

If you’re after a fun, relaxing and laid back atmosphere either during work (hehe!), after work or during the weekends? Why not spring into The Republic and check out their new menu and see what’s on offer and have a bevvy in their funky and modern beer garden. šŸ˜‰

[dbites was invited as guests to The Republic]


The Republic
120 Magill Road
Norwood SA 5067
P 08 8362 4657

Opening hours
Mon-Fri 10am-Late
Sat-sun 9am-Late

Republic Menu, Reviews, Photos, Location and Info - Zomato

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