If the reviews about The Jungle are anything to go by, we were going to have a poor dining experience. With that in the back of our minds, we came here with low expectations.
The Jungle specialises in Churrasco BBQ, where cuts of meat are placed on swords and then cooked over charcoal. The meat is brought over to your table and either carved or taken off the sword. When dining at The Jungle, the entire table must either have a la carte, or one of the three churrasco packages. With one, two or three course packages, that all include continuous swords of meat, all members on the table must have the same churrasco package.
The Jungle is located inside the Kent Town Hotel, and the space replaces the former indoor golf driving range. From the same owners that brought you The Bombay Bicycle Club, The Jungle is decked out with tropical plants and trees, giant animals, textured walls, private dining spaces in the form of huts, and a slippery slide for those who are in a hurry to get down to ground level.
As a starter, we had three breads from the bakery which included a mini sour dough loaf, mini multi seed loaf and Brazilian cheese bread balls. The Brazilian cheese bread balls were amazing and incredibly addictive. The bread balls were freshly baked and spongy with soft gooey cheese centres.
The SA Share Plate consisted of:
- Barossa Valley black forest ham
- Cured beef
- Figs with Woodside goats cheese
- Fois gras and truffle pate
- Spencer Gulf prawns
- Rolled terrine of smoked salmon
- Crab and horseradish cream with marinated daikon
- Veal fillet and tuna slices with caper dressing
- Fresh mozzarella and Adelaide Hills heirloom tomatoes
- Coriole olive oil
- Forest mushroom pate
- Pickled baby beetroot
- Sherry vinegar and basil courgette
- Beerenberg relish
- Salsa rosa and lemon.
This list of gourmet items on the plate is extensive and is enough to be a meal on it’s own. I actually didn’t mind everything on the plate, although at the time, I wasn’t sure what I was eating. The most interesting item was the Forest Mushroom Pate which tasted like chocolate mousse. I also felt it was very hard to eat a pate without any crackers.
With the share plate starting to fill us up, out comes the Accompaniments which consisted of:
- Desire potato and sweet potato gratin
- Salad of mung bean sprouts, snow peas tendrils, radicchio soya bean, teriyaki tofu, chilli and sesame oil
- Green beans, carrots in honeycomb butter, toasted almonds and tarragon
- Salt and pepper squid with aioli, mint and tomato salsa
- Crispy fried school prawns with chipotle mayonnaise
- Brazilian black beans
Bits of meat on a plate isn’t visually appealing, so I didn’t bother including any pictures for this review. The best photo out of the lot was the picture of the Dry Aged Beef Strip Loin on the sword.
The meats that we got to choose from tonight were:
- Huon Tasmanian salmon marinated in light soya and wasabi
- Lamb shoulder and leg in rosemary salt and dark malt vinegar
- Chicken thigh in sherry vinegar, oregano and thyme
- Char siu pork scoth with hoisin, ginger and garlic
- Dry aged beef strip loin rubbed with salt, native pepper berry and red wine
- Beef rump cap seasoned with rock salt
- Hand crafted house made sausages
- Pork belly in apple cider, paprika and seeded mustard
I quite enjoyed most of the meats with the exception of the salmon which was too salty, and the pork belly which was too tough and chewy.
The group opted for the Churrasco Two Course meal, which in our case included the entree and mains. One person wanted desserts instead of entrees, and the Management were kind enough to let her do so.
The desserts consisted of:
- Chocolate cup filled with honey vanilla panna cotta, amaretto jelly and financier
- Mille feuille of banana cream, mango and passionfruit
- Vanilla creme brulee with campari and pink grapefruit granita
- Raspberry semifreddo with white chocolate cream and candied clementine
- Crispy chocolate cake with Earl Grey macaroon and mascarpone cheese
I was told all desserts were good with the exception of the chocolate cup which tasted medicinal.
The staff were friendly and welcoming, and the service was very good. Drinks arrived promptly, meals arrived on time and plates were cleared as each course was finished. The atmosphere was relaxed, although the restaurant started to get busier as the night progressed.
The churrasco two course package set each person back $55 which is considerably pricey for what you get. I know the servings of meat are unlimited and that a lot of money was spent decking out this place, but the group felt it was only worth about $40 just based on what we ate.
Brazilian BBQ is a novel and unique concept to be introduced to Adelaide. While it is interesting to come here once, it’s not somewhere where I’d go regularly.
WHERE: 76 Rundle St, Kent Town