Mariners Ristorante is a new Italian-inspired restaurant that has opened in the beachside suburb of North Haven. Located inside the Cruising Yacht Club of South Australia, the restaurant offers a picturesque view of a world class marina. Adelaide Food Central was fortunate enough to sample some of the dishes created by talented chef Camillo Crugnale, and here are our thoughts.

Salamino di Fichi di bruschetta con cagliata di capra – The combination of Carey Gully fig salami and Manjimup orchard walnut on bruschetta, paired with the spiced goat curd and quince steeped in Rossa Antico gel, was a symphony of flavors. The sweet and tangy notes from the figs and Ashbourne Valley quince perfectly complemented the earthy richness of the goat curd. The salami added a savoury depth, while the walnuts provided a delightful crunch. It was a harmonious blend of textures and tastes that tantalized the taste buds.

Olive All’Ascolana Tenera Con Salsa Agrodolce – Each bite was a burst of flavours, with the briny and tangy notes of the olives harmonising perfectly with the savoury richness of the forage fish and the refreshing crunch of the vegetables. The micro herb salad added a burst of freshness and a touch of elegance to the dish. However, the true star of the show was the spiced egg sauce, which brought a velvety smoothness and a tantalising hint of spice to every mouthful. The combination of textures and tastes was outstanding, creating a symphony of sensations that left us wanting more.

Arancini Di Pollo E Fungi – From the very first bite, we were transported to a world of exquisite flavours and textures. The Canarolini rice dumpling was perfectly cooked, with a crispy outer shell that gave way to a lusciously creamy centre. The combination of tender roast chicken, earthy Waterloo SA mushrooms, and the rich, smoky notes of provolone created a symphony of taste that delighted my palate. The tomato essence added a burst of sweetness and acidity, balancing the dish beautifully. Each element worked in perfect harmony, elevating the arancini to a level of gastronomic bliss.

Pane Dal Forno, Burro Del le Cuocho Di Cusina – Our taste buds were taken on an unforgettable journey when we had the pleasure of savouring the warm stone oven bread served with a trio of house-made butters. The first delight was the butter flavoured with unwashed sea salt, which added a unique briny twist to the rich and creamy goodness. Next, the carbonara egg yolk butter stole the show with its velvety texture and the indulgent essence of carbonara, making each bite a luxurious experience. Lastly, the truffled butter infused a captivating aroma and earthy taste that perfectly complemented the bread. The combination of warm, freshly baked bread with these three distinct and delectable butters was nothing short of extraordinary. A true symphony of flavours that left us in awe and made this dining experience truly exceptional. If you’re a bread and butter enthusiast like us, this is an absolute must-try culinary delight.

Passato Di Patate, Pancetta E Con Uova E Tartufo Nero – Our taste buds were treated to a heavenly experience as we savoured the luscious soup made from velvety potato puree, mascarpone, Barossa pancetta, parmesan zabaglione, and truffled egg. The first spoonful of the soup revealed a luxurious creaminess from the mascarpone, perfectly complementing the smoothness of the potato puree. The crispy and savoury notes of the Barossa pancetta added a delightful crunch and depth of flavour, while the parmesan zabaglione contributed a rich and airy essence that danced on the palate. The pièce de résistance was the truffled egg, infusing the soup with an enchanting aroma and elevating its taste to a whole new level of decadence. Each element worked in harmony, creating a symphony of flavours that delighted the senses and left a lasting impression.

Carpacio di Trota Salmonata Con Caviale – The dish was a masterpiece, expertly balancing flavours and textures to create a culinary delight. The tender and succulent Petuna Ocean Trout, marinated to perfection, offered a delicate sweetness that melted in our mouths. The umami sea gift brought a burst of oceanic richness that elevated the entire experience. The octopus pesto added a delightful herbal twist, while the Pantelleria capers contributed a tangy punch, perfectly complementing the trout. The crowning touch of caviar scented with wild fennel brought a luxurious elegance and an unforgettable aroma. Each element of this Crudo worked in harmony, creating a symphony of tastes that lingered long after the last bite.

Vitello Tonnato – The dish was a delightful fusion of flavours that danced on my palate. The succulent veal, perfectly roasted to tender perfection, paired harmoniously with the delicate yellow fin tuna, creating a surf-and-turf sensation like no other. The black olive caviar added a burst of briny goodness, while the white anchovies provided a subtle hint of saltiness. The caper sauce brought everything together with its tangy and aromatic profile, enhancing each bite with a zesty kick. The presentation was as beautiful as the taste, making it a feast for both the eyes and the senses.

Capesante Gratinate Con Fungi Trifolati – The dish was a perfect symphony of flavours and textures. The sea scallops were cooked to perfection, tender and succulent, with a delectable golden breadcrumb coating that added a satisfying crunch. The rich and savory pork jowl provided a delightful contrast, infusing each bite with a burst of flavour. The Waterloo SA mushrooms and pea pesto contributed a delightful earthiness and freshness to the dish, while the zabaglione added a creamy and velvety touch. Each element of this dish worked in perfect harmony, creating a truly memorable and indulgent dining experience.

Tagliatelle Allo Zafferano, E Polpa Di Granchio – The dish was a true masterpiece that transported me to a world of indulgence and refinement. The saffron-infused pasta, with its vibrant hue and delicate aroma, was cooked to perfection, providing a delightful al dente texture. The tender blue swimmer crab meat added a rich sweetness that harmonised beautifully with the luscious cream of the sea sauce. The grated sea mullet bottarga brought a depth of umami flavor, elevating each mouthful to a sublime experience. It was a symphony of flavours that paid homage to the bounty of the ocean.

Quaglie Arrostite Alla Vignaiola Con Pancetta Piccante – The quail, expertly roasted to perfection, was tender and succulent, with a tantalizing blend of flavours. The pancetta added a delightful smokiness and richness, while the brandied seedless grapes provided a burst of sweetness that complemented the savoury notes of the dish. The touch of green chilli added a subtle hint of heat, adding an exciting dimension to each bite. The reduced juniper cinnamon jus brought it all together with its aromatic profile, creating a velvety and indulgent sauce that elevated the entire dish. It was a harmonious fusion of ingredients that showcased the chef’s culinary expertise and creativity.

Misticanza – The greens were cooked to perfection, with just the right amount of tenderness and a vibrant, natural colour. The aromatic dressing was the true star of the dish, infusing the greens with a medley of enticing flavours that danced on the palate. It was a harmonious blend of herbs, spices, and seasonings that elevated the dish to new heights. The dressing added a lovely depth of taste, enhancing the freshness of the greens and creating a symphony of flavours that left us craving for more. A simple yet elegant dish that showcased the beauty of quality ingredients and expert culinary craftsmanship.

Adelaide Food Central would like to thank Orlando Bagnara, Camillo Crugnale and all the staff at Mariners Ristorante for their kind hospitality. The restaurant is really next level and is highly recommended for lovers of seafood.

Mariners Ristorante is open for lunch on Saturday and Sunday from 11:30am, and dinner on Friday and Saturday from 5:30pm.

WHERE: Lady Gowrie Drive, North Haven