Siberia – Dinner 3

This week we again visited Adelaide’s brand-new restaurant, Siberia, for another taste of their unique and extensive menu. We were so inspired and intrigued into the restaurant’s story of origin. The owner, Serge, explained that the vision for Siberia had come from his wife, Elena, and her childhood. Elena wants to create the dishes she had growing up in Siberia when she was young, where she would live off the land with her father. She would hunt and gather food, ready to prepare and cook hearty and filling dishes. She has brought the memories and recipes from her childhood to Adelaide and brings food to our state that isn’t available anywhere else.
“Here, you get a feast,” said Serge, “it’s all about enjoying your food and wine.”

Serge and Elena also explained that they want to create the atmosphere and feel of storybook Europe. Think fairy tales such as Red Riding Hood, Hansel & Gretel and Alice in Wonderland. All forest-themed fairy tales that were told in our childhoods are being brought to life here in Adelaide.

Eating at Siberia is also a taste of history. With venison, wild boar and rabbit on the menu, it is interesting and refreshing to eat food that has been lost over generations. Kings of Europe dined on food just like this hundreds of years ago, yet it is still ours to rediscover.

Here is what we enjoyed:

Rosti with Sour Cream
This rosti is served as a side to one of Siberia’s decadent mains and is everything a good rosti should be. Crisp on the outside but fluffy on the inside, we loved this paired with smooth sour cream. We loved how hearty and traditional this tasted, there is nothing like a good potato side!

Broccoli Soup with Homemade Bread
This soup is the perfect winter soup. Thick and creamy, with flavours of pepper and spice. Served with a warm, homemade bread roll. Again, Siberia brings these homemade flavours into their dishes and we love it.

Wild Boar Backstrap with Beetroot and Plum Sauce, Baby Carrots and Greens
Wild boar – not as weird and terrifying as you think! This succulent shoulder cut completely melted in your mouth and was reminiscent of pulled pork in texture. We loved the spiced beetroot and plum sauce on top along with the veggies. Such a well-done and filling plate of food, perfect for winter nights.

Grilled Salmon with Cucumber Ribbons, Asparagus and Lemon Foam
This dish was presented so beautifully – completely the stuff from fairy tales! The lemon foam was fresh and vibrant as well as being so lovely to look at. We loved the different flavours on the plate from the cucumber and asparagus. The salmon itself was wonderfully cooked and seasoned well.


Dark Chocolate & Cherry Ice Cream
If you love decadent desserts, this one is for you. Three generous scoops of this ice cream is a perfect end to a meal. The ice cream itself tastes just like a cherry ripe, the perfect combination of cherry and dark chocolate that we all know and love.

Drunken Pear (vegan)
Along with a huge array of meat dishes, Siberia also offers a vegan menu. Tonight, we tasted the drunken pear; which is a pear stewed in red wine atop a spiced vegan cake, paired with a creamy Chantilly cream. There was the fresh taste from the pear mixed with the heavier flavours from the red wine and the spiced cake. We loved the wintery tastes of this dessert; we could not even tell it was vegan!

Thank you to Serge and Elena for once again hosting us at Siberia, we are sure to be back soon! If you would like to experience the lost food of kings or taste food from fairy tales, you can visit Siberia at East Terrace in the CBD. They are open Wednesday-Sunday from 8.00am to 2.00pm, then from 6.00pm-2.00am.

Words by Kitty Barr

WHERE: 6 East Tce, Adelaide

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.