La Bonne Table

I’ve walked past La Bonne Table on many occasions, as my auto repairer is just around the corner, and a glance through their windows into their dining areas already had me impressed. It was always on my list of places to visit, and tonight, I finally found my way there.

La Bonne Table is located close to the corner of Wakefield and Pulteney Streets on the ground level of a building that previously sold Persian rugs. The rug supplier is still there, however all the inventory is now upstairs with a small tiny section on the ground level. Anyway, I digress.

La Bonne, literally translated from French means “good”, so this restaurant in English means “Good Table”. The use of French in the title is a reflection of the influences in the menu and the cooking techniques used. La Bonne Table is run by two chefs who graduated from Le Cordon Bleu and specialise in modern international cuisine. With a constantly changing menu based on seasonal produce, customers have the option of tapas or more larger plates.

Signage
Signage

Set in what looks like a warehouse, is a stylish and sophisticated modern industrial interior, similar to what you would find interstate. The use of dark colours would usually make a place feel small and confined, however, this is offset by the imposing high ceilings and the natural light that comes in from the dual frontage. The space is tastefully decorated and the dining area just feels warm and inviting.

Dining Area
Dining Area

For dinner, we decided to have a selection of tapas plates and a larger plate to tie loose ends. The timing was simply immaculate with the dishes coming one after the other. Every single dish was beautifully presented.

The Ginger Cured Salmon Crudo came with an orange puree, avocado and pink pepper. The silky smooth texture of the salmon complemented the ripe avocado well. The natural sweetness of the orange puree was balanced out by the light peppery taste of the pink pepper.

Ginger Cured Salmon Crudo
Ginger Cured Salmon Crudo

The Roquefort Souffle was one of the dishes of the night. The crown of the souffle was a nice golden brown. The inside was a soft and delicate cheesy omelette. The addition of Roquefort cream increased the level of decadence.

Roquefort Souffle
Roquefort Souffle

The Heirloom Beetroot Salad contained a crumbed chevre, beetroot puree and maple walnut. There were different types of beetroot with varying levels of sweetness. The chevre had a smooth texture with a mild buttery flavour. The walnuts were glazed in maple syrup and added a sweet crunchy texture.

Heirloom Beetroot Salad
Heirloom Beetroot Salad

The Pork Belly came with prawns, sauteed kim chi and a pear coleslaw. The pork belly was tender and succulent with perfectly crunchy skin. The prawns were grilled to a golden brown and were very well cooked. The sauteed kim chi was mild in flavour with a subtle after burn sensation, while the pear coleslaw added a nice crunchy texture.

Pork Belly
Pork Belly

The final tapas dish was the Jamon Wrapped King Prawns. The prawns were juicy and succulent and worked well with the firm nutty flavour of the jamon. The romesco sauce added more depth by providing earthy and musky undertones.

Jamon Wrapped King Prawns
Jamon Wrapped King Prawns

The larger plate was the Sirloin which came with sauteed potatoes, gochujang sauce and coriander. The beef was perfectly cooked with a nice pinkish centre. The potatoes were firm with delicate centres. The gochujang sauce was a milder version of what you have with Korean food but it was still had a subtle level of spiciness. The sauce was delicious and made the sirloin well balanced.

Sirloin
Sirloin

For dessert, I had the Chocolate Fondant Pudding. The chocolate sponge cake was moist and delicate, and the molten middle was so soft and gooey. This decadent dessert was one of the best I’ve had.

Chocolate Fondant Pudding
Chocolate Fondant Pudding

My friend had the Black Sesame Bavarois. The sesame ice cream wasn’t overly sweet and it worked well with the crunchy sesame tuile (a thin crisp wafer). The raspberry sauce that came with the dessert was more of an acquired taste.

Black Sesame Bavarois
Black Sesame Bavarois

Next Table is the bar section adjacent to the restaurant which takes up the other half of the ground floor area. It’s not actually a seperate entity and it falls under the La Bonne Table umbrella.

Next Table Bar
Signage

The main bar is cleverly constructed from industrial bricks and a solid timber bench top. The constantly changing illuminating shelve lights enhance the overall experience.

Bar Area
Bar Area

One of their best sellers is the Cotton Candy cocktail. The main ingredients are vodka, whipped cream and cotton candy which results in a smooth alcoholic sweetness.

Cotton Candy Cocktail
Cotton Candy Cocktail

Around the corner from the bar is the private function room. The room has a maximum capacity of 80, however, the space has been cleverly designed to extend to the bar area for larger gatherings.

Private Function Area
Private Function Room

Very rarely do I come to a restaurant where the dining experience is faultless. Every single dish that was served was beautifully presented and tasted just as good. The service was excellent. Drinks were served promptly and constantly refilled, each dish was explained in detail and plates were cleared as we finished. The establishment is tastefully decorated and the ambience was relaxed and intimate.

The tapas dishes range between the $13-$20, the mains are just under the $40 and the desserts are around $15. These prices are typical of any fine dining establishment but well worth the cost.

Verdict: The perfect dining experience.

WHERE: 128 Wakefield St, Adelaide

Star_5

 

 

 

La Bonne Table on Urbanspoon

3 Comments Add yours

  1. LFFL says:

    That chocolate pudding can come home with me.

    1. It was so decadent, I’m still licking my lips as I think about it!

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