Junipers on the Marina is the new kid on the Marina Pier block. Tonight, Junipers have teamed with up De Bortoli to give guests a delicious four course degustation.
We started the night off with SA Yellow Fin Tuna Crudo with mirin, tequilla, salmon roe, guacamole and corn crisps. The tuna was so soft and delicate, and absolutely melt-in-your-mouth stuff. The other elements of the dish were relatable Mexican flavours which go together hand in hand. The dish was paired with De Bortoli Rose and La Boheme Pinot Gris. The rose had lovely aromas of peach and pomegranate, while having a touch of spice on the palate. The La Boheme Pinot Gris had a nice floral aroma, with a rich, sweetness on the mouth.
The star of the show were the Smoked SA Pork Belly with butter poached corn, Spanish slaw, aji verde and barbacoa salsa. There’s nothing better than perfectly cooked pork belly. The well seasoned pork was juicy and succulent with delicious crispy crackling. Complemented by sweet corn, crunchy coleslaw and refreshing salsas, this dish was a winner. The dish was paired with the De Bortoli La Boheme Pinot Noir and De Bortoli Villages Pinot Noir. The De Bortoli La Boheme Pinot Noir has aromas of gum leaf and eggplant skin, while being light and easy on the mouth. The De Bortoli Villages Pinot Noir is more medium bodied with flavours of dark fruit, plum and woodland spice on the nose.
We were then greeted with the Braised SA Beef Cheeks with corn tortilla, romesco, pico de gallo and sweet potato crisp. We’re really starting to love what’s on offer at Junipers. The Latin American vibes of the menu will appeal to many. The beef cheeks are tender and succulent and simply fall apart. The romesco and pico de gallo are pleasantly refreshing while the crisps add a nice crunchy element to the dish. The dish was paired with the De Bortoli Woodfired Shiraz and De Bortoli Estate Grown Shiraz. The De Bortoli Woodfired Shiraz has the aroma of dark fruit, fennel, olive spice and dark chocolate, and a soft, rich, plump and balanced tanin. The De Bortoli Estate Grown Shiraz has the smell of red fruits, strawberry and red forest fruits, while being highly acidic, harsh tannins and a medium body on the palate.
To end the night, we had the Goat Curd Mousse with sweet creamy goat cheese mousse, roasted macadamia nuts and dark golden beetroot. The goat cheese mousse was slightly sweet and simply melted in your mouth. The beetroot was firm and added a nice textural component, as did the macadamia nuts. It was a lovely way to end the dinner. The dessert was paired with the De Bortoli Show Liqueur Muscat and the De Bortoli Noble One. The De Bortoli Show Liqueur Muscat has rich apricot flavours balanced with ripe fruit sweetness, and a soft round mouth feeling on the palate. The De Bortoli Noble One provides a rich and luscious marmalade and apricot decadence with a crisp, almost refreshing acidity in its finish.
Junipers on the Marina is the hottest venue on the Marina Pier at the moment. We experienced four amazing courses matched with equally good De Bortoli wines. Adelaide Food Central would like to thank Pervez Alam and all the staff at Junipers on the Marina for their kind hospitality, and of course, De Bortoli for their great matching wines.
WHERE: Shop 11, 12 Holdfast Promenade, Glenelg