InterContinental Riverside Restaurant - New Summer Menu Launch

InterContinental Adelaide, North Terrace, Adelaide SA 5000

On The Chopping Board (OTCB) were kindly invited to The Riverside Restaurant at the InterContinental Adelaide for a tasting of their new summer menu. All food and beverages were provided on behalf of the InterContinental Adelaide. 


Four tastes of the sea
Excited by the prospect of a menu tasting at the InterContinental, I (Nathan) braved the heat and headed on over to the Riverside Restaurant for a tasty lunch. Arriving a few minutes before the other attendees, I was lucky enough to have a chat to the head chef, Tony Hart. Spending this 5 minutes with a one on one with Tony was a massive learning experience. Just chatting about the menu for the day, the details that has gone into some of the dishes and his knowledge of each piece of produce made the visit worthwhile. We were all amazed throughout the lunch as Tony explained each element, it's origins and who the growers were. He certainly has a great passion for local produce and presenting it to his guests wherever he can.

We were greeted and sat down at our table and after some general chat around the table, we were excited to see the entrées arrive. There was an abundance of seafood on the table, including prawns and a great looking seafood platter - 'Four Tastes of the Sea'. This included lightly seared scallops, yellowfin tuna (from the east coast), salmon sashimi (from Tasmania) and kingfish sashimi (from Port Lincoln). The highlight from the platter for me was the kingfish. It was slightly sweet and bouncy and matched with a tomato and coriander salsa that enhanced the flavours of the kingfish.

Prawns salad spoons
The prawn salad spoons are next on my tasting list. Tony, again showing his detailed knowledge of every aspect of the produce, highlighted that these Spencer Gulf prawns are only able to be caught in a specific 24 hour time frame. The chefs clearly understand that these are a special morsel and have taken the time to cook them right, just on opaque and slightly pink in colour. Not wanting to overwhelm the prawns, they are served on a sheep's milk cheese with a bit of saltiness and a ruby grapefruit dressing to provide a little tartness. A wonderfully balanced entrée.

Smallgoods
We were treated to many parts of the new summer menu throughout the lunch. Next up we had the smallgoods platter, containing San Jose award winning smallgoods. The highlight of this platter was the Wagyu bresaola (the middle smallgood on the platter). Tony explained that the smallgoods platter has a rotating selection based upon what San Jose recommend. The only consistent item is the bresaola. San Jose partner with a farm that has the only full blooded Wagyu cows in the country. The bresaola is served at a temperature that allows the fats within the meat to be soft enough to melt once you start eating it. And what a delight that is - one of the nicest smallgoods I've ever tasted. It's smooth, slightly chewy and sweet. And being a locally farmed product, it's great again to hear that South Australia (SA) is creating sustainable fisheries and producing produce that is in high demand around the world.

Slow roasted lab shoulder, Barossa Valley Heritage pork cutlets, seasonal vegetables
Having been slightly in awe of what great SA produce we've been able to try, it's no surprise when the mains are delivered and they contain Paringa Farm Lamb (Riverland) and Barossa Valley Pork. The lamb shoulder is first rubbed in a harissa and then slow cooked in a sous vide for 24 hours. With a lamb shoulder, this enables all the connective tissue to break down slowly, releasing all the intense flavours and making for an incredibly moist and delicious outcome. Lamb shoulder is a personal favourite of mine and as a result, I may have grabbed a little more than my fair share from the platter (sorry fellow diners). The pork cutlets have their own unique upbringing, being fed a specifically selected milk that is produced by the very cows they live with on the farm. Another great SA produce story that Tony was able to convey.

The meats were accompanied by three house made sauces. The black olive tapenade is completely made on-site, including the pickled black garlic. This, the chimichurri and gravy were all great accompaniments to the meats.


Lemon meringue tart, chocolate dome, carrot cake (all gluten free)

Native ice cream trilogy
Not having had enough food for lunch yet, we were all eager to get into the dessert tasting (there really needs to be a font for sarcasm). Out came two huge platters and we all, almost in unison, said 'dessert just fits in around the rest'. On the first platter, Tony explains that the lemon tart, chocolate dome and carrot cake are all gluten free. This is because they are seeing a rise in requests for gluten free across the menu, so they have spent significant amounts of time ensuring a lot of their menu meet this need. Each item is tasty, the tarts tangy, the chocolate dome is creamy and has a great cocoa punch and the carrot cake is moist and dense.

The ice cream trilogy platter is something to behold. Each of the items has a native theme, a unique approach to supporting the rest of the menu. I was unable to find one highlight from the platter as I enjoyed them all for different reasons. The wattle seed rocher and dark chocolate magnum had a great balance. The wattle seed has a slightly caramel and hazelnut like taste, balancing well with the dark chocolate. The rosella flower (hand picked from Western Australia) sorbet and white chocolate cornetto was tangy and sweet. The native lime (from South East Queensland) and black sesame cup was tart and a great palate cleanser to complete the lunch.

Once we had finished desserts, we all slowly moved towards the exit. We all commented that the meal was fantastic. I personally learnt at least three things about great SA produce and that Tony is one of the greatest supporters of SA produce I've met. The focus on local produce, keeping it simple in the entrées, maximising taste on mains, and integrating native spices in the desserts made for a great experience.


Riverside Restaurant Menu, Reviews, Photos, Location and Info - Zomato



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