The Omakase menu is a traditional term meaning ‘entrust’ and ‘the chef’s choice’ that consists of a multi-course meal of carefully selected dishes prepared by a master chef.

La Boca Bar and Grill’s head chef, Jason Goh, has borrowed the concept and given his own Argentinian twist to it. Chef Jason’s Omakase menu is prepared with the freshest ingredients and produce, including the highest quality local meats and in-season produce.

Adelaide Food Central was fortunate enough to sample the five course degustation menu which includes their famous wagyu meats, South Australian produce and their fan-favourite dessert.

The first course introduced us to a trio of mouthwatering Wagyu beef dishes. The first to tempt our taste buds was the Wagyu Beef Empanada filled with a delectable combination of kidney beans, bell peppers, and olives. The rich and tender Wagyu beef, perfectly complemented by the savoury filling, created a delightful burst of flavours in every bite. The empanada’s flaky crust provided a satisfying contrast, making it a truly remarkable dish.

Next up was the Wagyu Steak Tartare with truffle cream, picked onion, and cured egg yolk. This elegant and finely crafted dish was a delightful symphony of textures and tastes. The Wagyu beef, expertly hand-cut and mixed with the luxurious truffle cream, offered a velvety and melt-in-your-mouth experience. The added garnishes of picked onion and cured egg yolk elevated the dish’s complexity, adding both tanginess and richness to the ensemble.

To complete the Wagyu trifecta, we savoured the Grilled Wagyu Beef Sausage with pimento aioli. The sausage boasted a delightful smoky aroma, and its juicy tenderness was evident with every bite. The pimento aioli served alongside was a revelation, perfectly balancing the hearty flavours of the Wagyu beef with a tangy and slightly spicy note.

The sumptuous course was paired with a glass of Argentinian Red Sangria. Its fruity and vibrant character added a refreshing touch to the rich Wagyu dishes, ensuring a harmonious pairing that left us thoroughly impressed.

Indulging in the 36 hour Slow Cooked Wagyu Beef Cheek with polenta foam, Jerusalem artichoke, and salsa verde was an unforgettable gastronomic experience. The tenderness of the Wagyu beef cheek was unparalleled, a result of the meticulous slow-cooking process that infused it with an explosion of rich flavours. The velvety polenta foam added a delicate creaminess to the dish, perfectly complementing the earthy and nutty notes of the Jerusalem artichoke. The vibrant salsa verde provided a refreshing contrast, cutting through the richness with its zesty herbaceousness. Paired with the Islander Estate Tempranillo, the red wine’s bold yet balanced character enhanced the entire culinary journey, harmonising with the succulent beef and leaving a lasting impression on our palate.

Our taste buds were taken on a tantalising adventure as we savoured the Parilla Grilled Wagyu Eye Fillet, served alongside a delightful array of flavours. The tender and succulent Wagyu beef, expertly grilled to perfection, melted in our mouths with each luscious bite. The parsnip puree added a creamy and slightly sweet element, beautifully complementing the nutty quinoa and zesty lime salad, which brought a refreshing balance to the dish. The crowning glory was the vibrant chimichurri sauce, infusing the ensemble with its bold and herbaceous notes. To complete this gastronomic masterpiece, it was paired with the Hentley Farm Villain and Vixen Shiraz, a velvety red wine that intertwined seamlessly with the Wagyu, creating an exceptional harmony of flavours.

Our culinary journey reached new heights when we savoured the 28 Day Dry Aged Picanha, a true masterpiece of flavours and textures. The perfectly aged Wagyu beef, cooked to a delightful succulence, offered a rich and savoury experience that delighted the palate. Paired with the earthy porcini mushrooms and the velvety potato gnocchi, each mouthful was a symphony of taste. The 6 hour slow-cooked eggs added a creamy richness that beautifully complemented the dish, while the smoked ricotta brought a unique smoky depth to the ensemble. To elevate the dining experience further, the La Boca Malbec wine danced harmoniously with the Picanha, enriching every nuance of the meal with its bold and fruity notes.

Our taste buds were transported to a realm of pure bliss when we delved into the Home Made Wagyu Fat Berliner. This delightful creation combined the cleverly hidden flavours of Wagyu fat with the luscious sweetness of dulce de leche, resulting in a delectable symphony of tastes. The malbec poached pear added a touch of sophistication, infusing the dessert with a subtle fruity essence. Accompanied by the velvety dark chocolate gelato and the crunchy salted hazelnut praline, each bite was a journey of contrasting textures and harmonious flavors. To elevate the experience further, the espresso martini proved to be the perfect pairing, its bold coffee notes complementing the richness of the dessert, leaving us utterly enchanted by this divine gastronomic treat.

Adelaide Food Central would like to thank the staff at La Boca Bar and Grill for their kind hospitality. We can’t wait to see what else in store as the year progresses.

WHERE: 150 North Terrace, Adelaide