Adelaide Food Central was invited by Chef Ben Smith to sample his newest creations on the Autumn menu at The Saracens Head Hotel. The new menu features some old classics as well as introducing new flavours from around the world including Jamaica, Korea and Britain.
We started off with the Half Shelled Harvey Bay Scallops. The sweet succulent scallop was topped with a porcini mushroom butter and herb crumb, creating an earthy undertone. I love scallops and this interesting topping did them justice.
Next was the Kara-age Fried Chicken! Anything smothered in kilpi is a friend of mine, and this chicken didn’t disappoint. Also accompanied with a spicy sauce and kimchi on the side, it was an intense flavour sensation. I generally dislike kimchi but this one didn’t have an overpowering bitter taste to it, complimenting the chicken successfully.
My favourite dish of the day was the Half a Barossa Free-Range Wood Oven Jerk Chicken. So often chicken can be underrated and boring. I’m happy to report this was none of the above. It was smokey and tangy with a spiced yoghurt dressing that cleansed the pallet and cut through the powerful flavour. A simple salad accompanied, honouring the dish perfectly.
Moving on to the Lamb Shank Pie. Amazing! This is a quintessential autumn/winter meal, perfect for curling up in front of the fire when it’s dreary outside. This reminded me of grandmas comfort cooking when I was younger. The lamb shank was cooked to perfection, so sweet and tender. The mash, peas and glaze that accompanied it were nothing short of perfection. This dish is a real winner and will warm your day throughout the cold months.
We couldn’t leave without trying a couple of the wood oven fired pizzas including the Classic Margarita (with tomato, mozzarella and basil) and Prosciutto (with, well, prosciutto, olive, rocket and parmesan). The pizzas are great when you want to have a casual few drinks and food with a group of friends one afternoon. The thin base is perfectly cooked with a simple topping to satisfy even the most elaborate pizza enthusiasts.
Thank you Chef Ben Smith and The Saracens Head Hotel for having us!
Words by Indy Salerno
WHERE: 82 Carrington St, Adelaide