Coal Cellar Bar + Grill Menu Tasting

posted on: 4 December, 2015

Denchibitionist-Coal-Cellar-+-Grill-Hilton-7I was recently very fortunate to have been invited to an exclusive menu tasting of Hilton Adelaide’s new restaurant; Coal Cellar Bar + Grill. The fine dining experience left me feeling extremely full yet somehow I managed to mentally plan my next visit before leaving the establishment. During the course of this decadent meal, we sipped on red, white and dessert wines and had a chance to talk to the chefs behind the incredible menu.

My personal favourite was the Squid Ink Ocean Trout which was smokey in flavour, complimented by the creme fraiche, and subtly tart beetroot. Chef Nicole mentioned that the dish was inspired by local cuisine found on a recent trip to Hawaii. After enjoying our entrees, we were taken on a private tour of the wine cellars by Coal Cellar Bar + Grill’s manager, Mark. The cellar is situated in the heart of the ground floor with glass walls, making it a stunning architectural piece that can be enjoyed from the foyer to the restaurant. It houses over 500 varieties of wine and over 3,000 bottles. We then made our way back to the restaurant to enjoy our mains. Not pictured here was the Charred SA Gulf Prawns, Whole Baby Barramundi and Asparagus with Parma Ham Crumbs and Hollandaise Sauce.

Denchibitionist-Coal-Cellar-+-Grill-Hilton-5Duck Terrine: House Made Piccalilli, Black Tea and Prune Puree

Denchibitionist-Coal-Cellar-+-Grill-Hilton-11Denchibitionist-Coal-Cellar-+-Grill-Hilton-14Sangria Marinated Watermelon: Feta, Apple, Pistachio Crumble

Denchibitionist-Coal-Cellar-+-Grill-Hilton-4Denchibitionist-Coal-Cellar-+-Grill-Hilton-3Squid Ink Ocean Trout: Horseradish Creme Fraiche and Beetroot, Lemon Myrtle Tapioca

Denchibitionist-Coal-Cellar-+-Grill-Hilton-1Seared Kingfish: Lime Leaf and Thai Basil, Roasted Peanuts, Fragrant Potato

Denchibitionist-Coal-Cellar-+-Grill-Hilton-19Hilton Hotel Wine Cellar

Denchibitionist-Coal-Cellar-+-Grill-Hilton-12Angus Pure Grass Fed Tomahawk Steak – For 2 To Share: Hollandaise and Mustard

Denchibitionist-Coal-Cellar-+-Grill-Hilton-10Loxton Free Range Lamb Cutlets: Minted- Mustard, Sweet Corn

Denchibitionist-Coal-Cellar-+-Grill-Hilton-9Roasted Butternut Conchiglie Pasta: Pumpkin Seed Pesto, Bok Choy and Ginger Crumble

Denchibitionist-Coal-Cellar-+-Grill-Hilton-8Wagyu Rump – Marble Score 9: Malted Grains and Sweet Soy

Denchibitionist-Coal-Cellar-+-Grill-Hilton-20Bombe “Australiana”: Lemon Myrtle, Macadamia Praline, Wattle Seed Ice Cream, Davidson Plum Sorbet
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Creme Brulee: Raspberry, Pine Nut, Basil

Denchibitionist-Coal-Cellar-+-Grill-Hilton-18From left to right: Creme Brulee: Raspberry, Pine Nut, Basil
Bombe “Australiana”: Lemon Myrtle, Macadamia Praline, Wattle Seed Ice Cream, Davidson Plum Sorbet
Cocoa and Caraway Macaroons with Strawberries and Cream
Chocolate Fondant

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