Windy Point Restaurant – Festival of Food 2015 – Revisit

After a not so perfect evening a fortnight ago, Adelaide Food Central was invited back to Windy Point Restaurant for the re-creation of the experience. Once again, it was the Festival of Food journey with the Entree Tasting Plate, a main course of our choice and the Petit Fours.

House-made Ciabatta with Hindmarsh Valley Butter
House-made Ciabatta with Hindmarsh Valley Butter

The House-made Ciabatta was so much better this time around. Fresh out of the oven, the exterior was crusty and the inside was soft and spongy.

Sweet Potato, Chilli and Coriander Soup
Sweet Potato, Chilli and Coriander Soup

The Sweet Potato, Chilli and Coriander Soup was perfect this time around. Like before, the soup was well seasoned and hearty, and very similar to a curry sauce. The heat from the chilli was subtle but not overpowering.

Eunju Gui Pork Belly with Pineapple Chutney
Eunju Gui Pork Belly with Pineapple Chutney

The Pork Belly with Pineapple Chutney was just as good as it was last time. The pork was tender and well marinated, and it was balanced by the sweetness of the chutney. The broken down pork skin added a nice crunchy texture.

Smoked Barramundi Saag Aloo
Smoked Barramundi Saag Aloo

The Smoked Barramundi Saag Aloo was light and refreshing with its mild curry flavour.

Flinders Ranges' Orroroo Kangaroo Saddle
Flinders Ranges’ Orroroo Kangaroo Saddle

For the main, I had the Flinders Ranges’ Orroroo Kangaroo Saddle with baba ganoush, carrot relish, shaved baby beetroot and Persian feta. The kangaroo was cooked to perfection. Seared slightly on the outside, the meat was silky smooth and melted in your mouth. This was complimented by the soft and delicate baba ganoush. The sweetness of the carrot relish was balanced by the subtle saltiness of the feta cheese.

St Vincent Gulf Snapper Fillet
St Vincent Gulf Snapper Fillet

My friend had the St Vincent Gulf Snapper Fillet with olive braised octopus, peperonata, smokey leek and skordalia. The snapper was perfectly cooked and the flesh was soft and delicate. This was balanced by the smooth skordalia which had subtle notes of garlic. The sweetness of the peperonata and the smokiness of the leek really made this a well rounded dish.

Russian Orange Cakes
Russian Orange Cakes

For dessert, I had the Russian Orange Cakes with lime curd, honeyed figs and biscotti crumb. The cakes were soft and spongey with a true orange flavour. This was complimented by the sweetness of the marshmallows and figs, and balanced by the tartness of the curd.

Milk Panna Cotta
Milk Panna Cotta

My friend had the Milk Panna Cotta which was served with Turkish baklava, chocolate parfait, rosewater essence and candied pistachio. The panna cotta had a silky smooth texture and the consistency was a little thinner than expected. Again the contrasting flavours and textures were in action with the sweetness of the parfait and the crunchy textures from the pistachio.

White Chocolate Macadamia Fudge and Meringue
White Chocolate Macadamia Fudge and Meringue

The Petit Four was the White Chocolate Macadamia Fudge and Meringue. It was just as good this time as it was during my last visit.

The service was exceptional. Cloth napkins were placed on laps, drinks and meals arrived on time, and the plates were cleared as we finished each course. The staff were knowledgeable about the food, and were attentive but not overbearing. Each and every dish was well presented and executed, and the atmosphere was relaxed and intimate. With prized window seating overlooking our beautiful city, the night couldn’t have been more perfect.

WHERE: Windy Point Lookout, Belair Rd, Belair

Star_5

 

 

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