Eleven Restaurant

“I love the way food bring friends and family together! I love the creative side of cooking, I find it fun, relaxing and incredibly rewarding to feed those around me”
Callum Hann

Eleven’s new Restaurant and Bar, is the latest hospitality project from powerhouse duo Callum Hann and Themis Chryssidis. Located between Waymouth and Franklin Street in Adelaide’s CBD, the restaurant recently opened on 13th August 2021, following on from the first phase of the complex, an adjoining open-air Bar, which opened on the 14th December 2020.

Back in 2010, Callum was a 20 year old, studying at Adelaide Uni while working in a restaurant, when he decided to apply for Season Two of MasterChef. Callum finished runner-up despite being the youngest Contestant in the Competition! After returning Home to Adelaide, Callum teamed up with dietician Themis Chryssidis, to open Sprout Cooking School in 2011, followed by Sprout Health Studio in 2015, Sprout Training in 2017, and Dietary Hawk in 2018.

Callum’s journey with MasterChef wasn’t over! He went back and won MasterChef: ‘All Stars’ in 2012 and more recently appeared on MasterChef’s 2020 series ‘Back to Win’ and has appeared as a special guest on Junior MasterChef etc..

Growing up in Nuriootpa, Barossa Valley played an integral role in Callum’s focus on Food and Wine. Themis and Callum’s partnership took an exciting step when they opened their first restaurant, Lou’s Place, located at the Lou Miranda Estate at Rowland Flat in the Barossa Valley. The Mediterranean style Restaurant opened September 2020 and only months later the team opened Eleven Bar in the CBD. Head chef Dan Murphy, formerly of acclaimed Barossa Valley restaurant Appellation, has joined the team. Dan helped Callum get his first restaurant job at ‘1918 Bistro & Grill’ in Tanunda, 14 years ago and Dan has worked closely with Callum to develop their unique Menu at Eleven.

We recently visited the much-anticipated Eleven restaurant to sample their degustation Menu, which showcases contemporary Australian cuisine with a focus on “French techniques”. At Eleven’s Restaurant, you can opt for the a la carte Menu, the Share Menu, or the Experience Eleven Menu, which is seasonal and curated by Dan to take guests on a culinary journey!

To quote words we heard throughout the service.. The menu is “elegant, refined, modern, sophisticated, humble but technical and complex” It’s designed to provide guests with a range of classic French style dishes but also introduce a diverse culinary experience. ‘Eleven Express’ includes a choice of main + entree or dessert. ‘Eleven Share’ offers three smaller, two larger, two sides and dessert. The ‘Experience Eleven’ degustation option features five individual courses, and additional courses drawn from the a la carte menu interspersed with snacks and palate cleansers then petit fours.

Each dish is well thought-out, carefully executed and prepared, dishes are then matched perfectly with a beautifully curated wine list by sommelier Geoffrey Hunt

The wine list has retained a focus on classic wine styles, it’s designed to compliment the food, beautiful elegant wines which don’t dominate or overpower the flavours of each dish. We enjoyed seeing and hearing the Chef’s or Sommelier interact with diners, unlike the traditional fine-dining venues which tend to be formal and too quiet. I appreciated the relaxed atmosphere and learnt a lot about each food and wine pairing.

We were fortunate to be seated in a ideal spot to watch the Chefs in action, in my view the best seats in the restaurant are the 11 spots at the table overlooking the large open kitchen!

The attention to detail of each dish was outstanding, right down to the caramelised onion milk bun, with a generous serving of chicken fat butter and chicken skin salt, which has quickly gained notoriety.

We enjoyed the interplay between light seafood dishes such as Gazander Oysters with a Champagne vinegar and blood lime to start the evening, followed by a Ham Hock Terrine. Delicate square oat crackers filled with the Ham Hock terrine served with mustard, plated up next to the freshest couple of King prawns with Chimichurri on top. Each subsequent dish danced between a sweetness and acidity, an earthiness or a bitterness to balance flavours.

The King George Whiting ceviche, daikon, pink lady apple and wakame absolutely celebrated Whiting in a way I hadn’t ever experienced, the delicate flavour of the raw fish was amazing!

The bite sized chèvre agnolotti stuffed with Adelaide Hills goat’s cheese and creamed leek were served with asparagus, parmesan, chive oil and a roast onion broth. The chefs cook the onions over the hibachi, blacken them, peel all the black layer off, then slowly cook those onions overnight in water and a touch of soy. The next day the chef just clarify it and season it, simple but so flavoursome.

Each morsel introduced a different element to the experience. We loved the Tea smoked Duck Breast, rich Jerusalem artichoke cream and dehydrated artichoke chips, atop a pickled wombok. Callum treated each serving like a finale dish, in this case, he grated cured duck egg yolk over the top which added a superb layer to an already memorable course.

It was hard to pick a favourite dish, the Wagyu beef brisket with cauliflower purée, sprouting broccoli and dill pickle was so tender and succulent.

Classic French sauces, jus and broths, have been given a tweak or two to add a good hit of umami and are such a feature of the dishes. We were seriously impressed with the interesting flavours and techniques showcased throughout the evening.

Onkaparinga truffled Brie which was so soft, oozing and rich, paired beautifully with Pedro ximenez Prunes served with rye sourdough, as a lovely additional course.

I’d always dreamt of sampling the fabulous ice cream concoctions invented during MasterChef challenges.. this was the moment, a decadent egg-free Jerusalem artichoke ice-cream, married with a mandarin granita with a touch of passionfruit, offset with a drizzle of rich coffee essence!

Our Dessert was a Olive oil cake lemon curd yoghurt mousse, black sesame meringue shards with a citrus sherbet powdered on top. It was such a fresh, light dessert, to finish off our degustation menu, a nice hint of citrus acidity, not overpowering sweet.

Petit fours were the icing on top, scrumptious chocolate chip biscuits and house-made strawberry marshmallow, complemented our meal with a final touch of sweetness

The refined restaurant and open-air bar have been designed by the team at Studio Nine. The Eleven Restaurant and Bar’s vision has been brought to life, creating an elegant, intimate space that provides a stunning backdrop to showcase the rich colours and textures of the fresh seasonal produce Menu. Featuring subtle themes, earthy tones of rust, brown, copper, green.. contemporary furniture and luxe finishes. Natural light illuminates the dining area, enormous plate glass windows light up the gorgeous tonal palette.. green walls, timber banquettes and deep veined slabs of dark marble complete the look.

Eleven restaurant and bar is also perfect for special occasions, business meetings or social gatherings.

Reserve your table to experience Eleven.

Wednesday, Thursday, Friday & Sunday

Wednesday, Thursday, Friday & Saturday

Reservations at the start of service have a 2 hour dining limit, although you are welcome to enjoy a drink at the adjacent open air bar before or after your reservation.

Words by Jacqueline Collett

WHERE: 11 Waymouth St, Adelaide


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