Red Ochre Grill – Festival of Food 2013

Red Ochre is a modern Australian fine dining restaurant located right on the banks of the River Torrens. The place is located upstairs and has magnificent views of the river and the city skyline.

The decor is simple yet elegant. The use of natural timber makes this place so Australian. I love the floor to ceiling windows which maximises the amount of natural light that flows in.

Tonight, we came as a group with a Festival of Food voucher. This entitled us to an entree platter, a main and a small dessert, at a more reasonable price than what we would normally pay. The food started coming out 15 minutes after ordering, and the timing between each course was exquisite.

POTATO AND LEEK SOUP – A beautiful refreshing soup. The potato strips were crunchy like chips. The chive cream was light and fluffy, and the leek soup was rich in flavour.

Potato and Leek Soup

Potato and Leek Soup

GOATS CURD NOISETTE – Reminded me of a crunchy fried mashed potato ball. The liquid beetroot gave the dish a bit more depth.

Goats Curd Noisette

Goats Curd Noisette

CROCODILE FISH CAKE – A variation to your normal fish cake, but instead they used minced up crocodile. Tasted just like normal fish cake except for the subtle musky scent from the crocodile meat.

Crocodile Fish Cake

Crocodile Fish Cake

GRILL PLATTER – This was like the Noah’s Ark of grilled meats. Kangaroo, emu, quail, venison and lamb were all on the menu. All the meats were perfectly cooked. At times, I wasn’t sure what type of meat I was putting into my mouth, but it was certainly a pleasurable experience. The pepperberry jam tomato was also a nice touch as it had a subtle kick to it.

Grill Platter

Grill Platter

SALT AND PEPPER CROCODILE – A variation to your salt and pepper squid. The batter was nice and light, and the crocodile was perfectly cooked. You could taste the subtle musky scent of the crocodile meat.

Salt and Pepper Crocodile

Salt and Pepper Crocodile

STEAK FRIES – Probably the least creative of all of their dishes, however, it was perfectly executed. The fries were nicely battered on the outside to give a nice crunchy exterior. The inside was soft and fluffy. The special Red Ochre seasoning was used, however, it just looked like red chicken salt to me.

Steak Fries

Steak Fries

PORTOBELLO MUSHROOMS – The mushrooms were perfectly cooked. Each piece was soft and juicy. The garlic butter and crispy shallots added a whole new dimension to the dish.

Portobello Mushrooms

Portobello Mushrooms

TRUFFLE MASH – The most expensive mash potato I’ve ever had. The potato was silky and smooth, and you could tell it was the real deal. I probably wouldn’t have noticed any difference has there been no truffle in there at all, but it was good none the less.

Truffle Mash

Truffle Mash

MACADAMIA NUT ROCKY ROAD – Best Rocky Road I have ever had. It was absolutely genius to use macadamia nuts. The nuts are a bit softer than peanuts and they complemented the soft marshmallows well. Dark chocolate was used which is better for your health.

Macadamia Nut Rocky Road

Macadamia Nut Rocky Road

The service was excellent. They could do no wrong. Our personal waitress placed cloth napkins on our laps, constantly provided and poured our drinks, explained the food that was being served and cleared our plates when required. She actually looked like she enjoyed working there.

The atmosphere was relaxed, and the presentation and quality of the food was of a very high level. What sets fine dining places apart from each other are the views that are on offer. The views from the Windy Point restaurant are probably unbeatable, but the views from this place are certainly up there.

For a high class dining experience, I certainly recommend you come here!

WHERE: War Memorial Drive, North Adelaide

Star_5

 

 

 

Red Ochre on Urbanspoon

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Categories: Dessert, Modern Australian

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