Entries Tagged as 'Food'

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
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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The Loft Wine Bar Dinner Menu Launch

posted on: 11 September, 2014




I was very fortunate to have recently been invited as a guest to preview The Loft Wine Bar’s dinner menu. Hosted by Nomadic Marketing’s Mark Bolton who talked us through our matched wines and The Loft’s own Eddie Alder who the New Yorker calls one of Australia’s top ten mixologists. The decadent soirée consisted of five courses which were created and presented beautifully under the direction of head chef Joseph Quiniones. We indulged in dishes, a couple of which were inspired by Filipino cuisine whilst enjoying fantastic company and taking in The Loft’s charming interiors.

Crystal-Dench-Denchibitionist-The-Loft-Wine-Bar-Adelaide-Degustation-6Crystal-Dench-Denchibitionist-The-Loft-Wine-Bar-Adelaide-Degustation-17Crystal-Dench-Denchibitionist-The-Loft-Wine-Bar-Adelaide-Degustation-7Course 1: Pulutan

Philippine inspired Charcoal Mezze, Whole Prawns, Baby Squid, Belly Pork
East 8 Hold up Cocktail (Vodka, Aperol, Pineapple, Lime, Passionfruit)
Sherry Cobbler (Pimms, Curacao, Fino Sherry, Cucumber
Mosquito Hill Pino Blanc


Course 2: Chicken

Poached with ginger broth & wild rice
20th Century Cocktail (Gin, Lemon, Kina Lillet & Cacao)


Course 3: Duck

Sous Vide Duck Breast with Beetroot, Brussels Sprouts and Calve Nero
White Rabbit Cocktail (Brown Butter Rum, Smoked Maple, Fresh Lemon and Orange Juice)
Mosquito Hill Pinot Noir


Course 4: Beef Sirloin

Beef Sirloin with Mushroom and Chorizo
Garfiled & Thomas Cabernet Merlot

Course 5: Turon
Filipino banana and cinamon sugar pastry with chocolate sauce
Kooinda Milk Porter
El Maestro Pedro Ximenez
Picasso cocktail (Vodka and Sparkling Water with palette of flavoured mixers)


My favourites were the 20th Century Cocktail as the cacao flavours were present in a delicate yet not overpowering way. I also enjoyed the Sherry Cobbler and found it to be very summery. In terms of food, the chicken was a standout as it was fragrant and unique. I hadn’t previously tried puffed rice in a savory dish.

As a firm believer of following the pursuit of pleasure in ones surroundings, I gather that my friends and I will be back at The Loft Wine Bar to enjoy an evening of dinner and drinks, perhaps this time on the balcony as the warmer months are steadily approaching.