Located in a prime position only metres away from the beach, The Moseley Bar & Kitchen has become the trendy place to hangout whatever time of the year. With its stylish interior, vibrant atmosphere, live bands and delicious food, it’s easily the first place of choice when down at the bay. To make things even better, they’ve introduced a new Summer menu, which Adelaide Food Central was invited to sample. All food and drink were provided free of charge.
Unlike other events, we started off with canapes and cocktails on the beach. Provided with thongs, we headed down into the sand and enjoyed the beautiful warm Summer weather. The first canape that was served was the Beef Tartare. Balls of well seasoned raw beef were silky and smooth and texture, and placed on top of a firm crunchy tart.
Next was my favourite, the Lamb and Pork Terrine with Apple Jam. The mixture of minced lamb and pork was held together by gelatin. The sweetness of the jam added depth to the dish, while the crunchy bread base added a variation to the texture.
The Asparagus and Zucchini Frittata came in the form of a soft and delicate omelette. While I have no doubt the vegetables were in there, they were well disguised inside the frittata.
The last canape was the Tomato Consomme with Diced Prawn. Cooked in a rich tomato soup, the bits of diced prawn provided a contrast in texture to this liquid dish.
As the sun started to go down, we all gathered back at the restaurant to finish the rest of our meal. First up was the Hiramasa Kingfish Ceviche. The kingfish was fresh and the texture was soft and delicate. The grapefruit and beetroot dressing was naturally sweet, which I thought worked quite well with the fish.
Next was the Pressed Barossa Chicken. The lightly battered cubes of compressed chicken had the aromas of KFC. The chicken I had was perfectly cooked with the meat being tender and succulent. The chicken was slightly salty which was balanced by the sweetness of the apricot puree and orange sauce. The duck dumplings were also well executed, however, I didn’t think they added much to the dish.
For dessert, we had the Dessert Tasting Plate which from left to right were the Chocolate Brownie, Blackberry Bombe Alaska, and Raspberry and Rosewater Cheesecake. I started off with the Raspberry and Rosewater Cheesecake that came with a macadamia and sable crumb. The cheesecake component was smooth and creamy, and the crumb base had the hallmarks of a cheesecake, however, I thought it was too salty. The Blackberry Bombe Alaska was more to my liking with its slightly charred edges and subtle sweetness. The Chocolate Brownie was also good. It was firm on the outside while being soft and moist in the middle. The chocolate was rich and decadent, and well balanced by the tartness of the orange.
It’s great when a business introduces new items to the menu to keep customers interested. Moseley Bar & Kitchen have done just that and they’ve done it well. Ticking all the boxes in the other areas, it’s not hard to see why this place is the “it” location in Glenelg.
WHERE: 11 Moseley Square, Glenelg