Adelaide Food Central was invited to the 2015 Autumn Menu Launch at The Loft. All food and drinks were provided free of charge.
One of my favourite bars in Adelaide has to be The Loft. The place just exudes style and sophistication, and is the place to go for a drink after dinner on Gouger Street. Known for their extensive wine list, cocktails and small plates, they continue to keep things interesting with a new Autumn menu.
The Cobbler is made from vodka, apple liquor, cranberry, apple and ginger cider. One of my favourites, this drink is light, sweet and refreshing.
Yum Cha fans out there would be familiar with Siu Mai, but the addition of truffle makes it gourmet and expensive. Wrapped in a firm wonton skin are juicy bits of marinated minced pork. The truffle adds a whole new dimension to the Sui Mai by adding a strong earthy taste.
The Gin Fizz No.53 is made from gin, lime juice, dill, mint, thyme and prosecco. It’s an interesting drink which is light, herbaceous and sour.
Peking Duck Pancakes are one of my favourite dishes. Customers peel off the warm pancakes and wrap it with cucumber, spring onion and duck breast. Dipped into the sweet hoi sin sauce, this dish is absolutely delicious. The only criticism of this dish is that the duck skin could be crispier.
The Zombie was first made in San Fransisco back in 1934. It contains rum, pineapple and lime juice, grenadine, passion fruit and falernum. Behind the impressive sparkles is a refreshing tropical punch.
The Garlic Butter Bug Tails were one of my favourite dishes of the night. The bug tails were well marinated, tender and succulent, and each bite was almost heavenly. The execution was perfect with just the right amount of butter and not too much garlic.
The Contender is taken from a recipe from Eau De Vie in Sydney. Consisting of strawberry infused gin, mandarin and rosemary syrup, lemon and apple juice, this cocktail is tasty, sweet, fruity and complex.
The Lamb Cutlets were slightly charred around the edges but were nice and pink on the inside. The meat was tender and succulent, the lovely char grilled flavours were mesmerisingly good.
The Georgia Julep is made from minted bourbon, peach and seasonal berries. Very popular in the United States in the 1800’s, this is a very strong and fragrant drink.
The Deconstructed Cheesecake was rather clever. The cheesecake component had a thick spongey consistency and worked well with the other elements on the plate. The berries had a lovely natural sweetness and the cream had chopped up bits of mint inside. The biscuit was supposed to represent the cheesecake base but I found it a bit too firm for my liking.
The Coffee Experiment is the Loft Signature Espresso Martini. It contains dark rum, spiced caramel, shiraz reduction and espresso. I thought it was rich and smooth with strong coffee flavours.
Once again The Loft have outdone themselves with some welcome additions to the cocktail and food menu. The dishes we sampled tonight used premium quality ingredients and were very well executed. This place continues to exceed expectations and it’s always a pleasure coming here.
WHERE: 1/128 Gouger St, Adelaide