With the many new additions of pop up restaurants and bars in Radelaide, we tend to want to visit the new places whilst the old favourites get bumped down on the list. One of which is The Lion Hotel in North Adelaide which keeps drawing the favourites back in but now with their new ‘Chef’s Experience’ on offer, hopefully that should definitely get their restaurant back onto your radar. 😉
The last time we ventured to The Lion Hotel Restaurant was a few years ago and a revisit haven’t been back on the cards since, but just last week, we were kindly hosted by them where we got to try the Chef’s Experience menu which is priced at $68.50pp.
Water to stay hydrated and cool during the heat wave
Oh were we in for a massive feast or what. Lo and behold, we were treated to 12 dishes ranging from small bites through to large bites, meats from the rotisserie and desserts with a special extra dish at the very end, just to make sure we were all happily rolling out the door by the end of lunch! Do take note that the amount of dishes you get will depend on how many people are in your group for the Chef’s Experience or if you’re going solo, but rest assured, you will be fed very well either way.
Prepare yourselves for some food porn ahead!
House bread with aged balsamic and olive oil
Crusty warm bread roll with one of the softest and fluffiest centre… even better when it was dunked in good quality olive oil and aged balsamic vinegar.
South Australian kilpatrick oysters
Ocean trout and smoked mussel bruschetta with preserved lemons
The Other Wine Co. 2015 Pinot Gris
Salumi cured meats and marinated Coriole olives
HOTTTT! The salami meat was super hot and spicy, but oh so good. It was like chomping down on Chilli Kettle Chips, them lips were burning hot but you just can’t stop! And them marinated olives and pickled jalapeno peppers provided some extra heat and tang to the cured meats.
Beef tartare with fermented chilli, radish and rice crackers
Hervey Bay scallop ceviche with cured pig cheek, seaweed tapenade and salmon roe
Set goat’s cheese cream with heirloom beetroots, figs, candied walnuts and saltbush
We’re not usually a goat’s cheese fan, but this was absolutely divine. All the textures, colours and the balance in flavours was on point.
2015 Ochota Barrels Botanicals Vermouth
This red number was a beaut! The vermouth had been infused with a whole bunch of botanicals from the makers garden, 17 to be exact some of which included sage, wild fennel, worm wood, elderflower, lemon balm, bay leaf, river mint and thyme which resulted in a fragrant aroma with hints of herbal and botanicals. Something different but extremely enjoyable and light on the palate.
Linguine with chilli prawns, riesling, ginger, capers, citrus leeks and baby spinach
The popular linguine dish has been on the menu for over seven years starting off with crab meat but over time and with the change of suppliers, they’ve started to use prawns in the past few years. A really tasty and full of flavour pasta with sweet plump prawns. We couldn’t detect too much ginger, but that didn’t detract from the pasta at all. A favourite on the table as we struggled not to go for seconds whilst we waited for the bigger dishes from the rotisserie.
Forest mushrooms, truffled custard, organic spelt and rye crumbs
A beautifully presented vegetarian dish reminiscent of a pretty looking garden with a variety of mushrooms providing different flavours and textures. The topped fried enoki mushrooms was yum and the rye crumbs were great for some extra crunch factor. Loved the truffled custard too–creamy goodness.
The piece de resistance… vegetarians–look the other way!
Murray Valley pork rack with black vinegar, coconut yoghurt, sambal belacan and kimchi cabbage
The pork was cooked perfectly, paired with black vinegar, sambal belacan, kimchi and coconut yoghurt. Personally, we found both the sambal belacan from Malaysian/Singapore cuisine and kimchi from Korea a bit confusing, like a clash of two different spices/flavours which we didn’t think complement each other well and would’ve preferred if one or the other was used. Also, with the addition of coconut yoghurt, it was a refreshing component to cool the palate after the heat from the sambal and kimchi, but one that kept my palate confused as I couldn’t help but associate the sweet coconut yoghurt to sweet Asian desserts where sweet coconut cream is often used. We boiled it down to my upbringing and being brought up with Asian desserts with sweet coconut cream and milks. It wasn’t a favoured component for my palate but having said that, everyone else on the table loved the contrast of flavour from the coconut yoghurt so don’t knock it out until you’ve tried it yourself. 😉
Coorong Black Angus scotch fillet with fries, Tasmanian Gourmet Sauce Co mustard and red wine jus
The scotch fillet really brought out the meat sweats… haha. Medium rare scotch fillet with accompaniments of seeded mustard, sweet onion relish and red wine jus with sides of salad and of course, fries!
What really goes on behind the scenes at blogging events
By this stage, we were all nursing our imploding stomaches and hoped that it’d settle as soon as possible as we made room for some sweet treats to follow.
Caramelised white chocolate with lemon curd, spiced shortbread, rum syrup and coconut sorbet
Oooohhh lah la~
That tang of lemon curd balanced beautifully with the sweetness of the caramelised white chocolate with some crumbly crunch factor from the aromatic spiced short bread, and the coconut sorbet was the perfect cooling and refreshing effect. So, so good. I would’ve happily had a bowl of that coconut sorbet to myself. See what I mean by how I like sweet coconut things being in desserts?
Honey roasted pears with vanilla labna, walnut crumble and pear sorbet
Peanut butter and raspberry jelly ice cream sandwich with bitter chocolate ganache and scorched banana
This wasn’t on our menu, but it may be on yours when you get the Chef’s Experience.
The chef kindly treated us to one of these bad boys, and boy was it rich or what. Best to share as it can get overwhelming for one but the play on textures and flavours is a fun one for the palate.
The Lion Hotel brings together great food, excellent service and premium product within one of Adelaide’s most historic hotels, made thoroughly modern. Thank you for the invite Glam Adelaide and McFuzzlebutt’s Manchen. Epic lunch and definitely an experience where I’ll be recommending to friends and family. Keep The Lion Hotel on your radar folks if you’re after something tasty and in a sense, something ‘old’ but still ‘new’ and modern amongst our exciting and evolving Adelaide dining scene.
[dbites was invited as guests to The Lion Hotel]
The Lion Hotel
161 Melbourne Street
North Adelaide SA 5006
P 08 8367 0222