Fourth

Fourth, has opened up again after lockdown in what has been a forgettable year. Based in the heart of Glenelg, they boast a bar and diner providing an all day menu. The modern eatery introduces a modern bar to Jetty Road, and will be the new hot spot for a casual drink or bite to eat.

On Monday, Adelaide Food Central popped in for brunch to try their new menu, sampling a range of dishes.

We began with the Smashed Avocado with vine ripened tomatoes, salted ricotta, dukkah, and lime on toast. Let’s be honest, you can’t have brunch without this famous item on the menu. The avocado was creamy, and paired well with the juicy vine tomatoes. I have always found these red balls to be juicier and sweeter than other tomatoes so I loved their use. The gorgeous dukkah and lime helped to add a little more zap to the combination.

The second item we tried was the Baked Eggs: individual cob loaf scooped out and filled with a baked chilli con carne bean mix, topped with baked egg and pecorino cheese. I enjoyed this dish, as it is quite different to your typical brunch menu item. Generally baked eggs will be cooked in a ceramic pot. Setting them into the loaf gave the dish some textural and flavour difference. The chilli con carne bean mix worked perfectly with the other items, and produced an almost Mexican style brunch dish.

Next up we had the Corn and Zucchini Fritters: served with two poached eggs, blistered cherry tomato, crème fraiche, dill and romesco sauce. This dish was probably one of the most flavoursome of the morning. I am not a huge fan of zucchini fritters, but these ones hit the spot. The fritters were crispy, and drizzled with the runny egg yolk made it a combination made for heaven. The blistered cherry tomatoes, along with the added sauce gave the dish that extra zap.

Coming to the end of the menu we tried the Chicken Katsu Sandwich: panko crumbed chicken, apple slaw, smashed avocado and smoked harissa aioli with toast. If you’re feeling more of a sandwich option, then this is a great item to try. The lightly crumbed chicken matched with the sweet apple slaw and creamy smashed avocado. A great combination leaving for a simple but scrumptious blend of flavours.

French Toast: banana, salted caramel, honey comb, pistachio crumb, vanilla mascarpone, and macerated strawberries. Of course you have to save the best for last. This dish was one to die for. Firstly, banana caramel is my favourite dessert combination on this earth, so I was clearly very excited. Every bite I had I discovered surprises left right and centre. The crunch of the pistachio crumb added to the depth of the French toast, and the salted caramel was divine. I highly recommend giving this dish a try, especially if you have a sweet tooth.

Thank you for the team at Fourth for inviting us along to try their menu. We loved the modern interior of the restaurant and your menu, and we can’t wait to come back to try your dinner options at some point.

Words by Tomika Salerno

WHERE: 34 Jetty Rd, Glenelg

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