The Mayflower Restaurant & Bar - Chef's Table Dinner

The Mayflower Restaurant & Bar - The Mayfair Hotel, 45 King William Street, Adelaide SA 5000

On the 29th of January 2016, On The Chopping Board (OTCB) were exclusively invited to The Mayflower Restaurant for a Chef's Table Experience to celebrate the Mayfair Hotel's 1st birthday. All food and beverages were provided on behalf of The Mayfair Hotel.

Table Setting
The Mayfair Hotel is a stunning five star boutique hotel which houses the charming Mayflower Restaurant and Bar located at the base of the hotel.  Tonight Head Chef, Bethany Finn, welcomes the guests and provides an insight into the direction the restaurant has taken with the use of fresh, local and sustainable South Australian food and wine.  Bethany has even installed two beehives on the rooftop of the hotel so she can farm fresh honey herself for use in the restaurant.  The menu has an old school traditional feel but with some modern twists to remind you that you haven't completely travelled back in time.  This old world charm is brought through from the food to the decor and the servingware, providing an air of sophistication and grace.

SA King Prawns

Alaskan King Crab

Storm Clam Ceviche
To begin this special night we are provided with a selection of seafood and cured hams for the table to share. The seafood is presented in gorgeous crystal bowls and are atop of mounds of ice keeping the seafood fresh and cold.  We feast like royalty on SA King prawns, Pacific oysters, Alaskan King crab and a ceviche of storm clams.  All the seafood was exquisitely fresh and shining all on their own with little work needed due to the good quality produce sourced.

The selection of cured hams included:
  • San Jose, Dry Cured Ham, Adelaide Hills, 
  • Prosciutto, San Daniele Italy, and
  • Iberico Bellota, Spain.
The cured hams were served with fresh bread and zucchini pickles (my favourite!).  Unfortunately no photos of these platters, as the freshly sliced hams were obviously smelling too good for anyone around the table to wait for this token food blogger to sneak a picture!

Salt Roasted Salmon Fillet
For main course we select from three options - the salmon, the duck pie or the beef fillet.  I decide to keep on the seafood theme and go with the salt roasted salmon fillet with lemon, nori, pickled cucumber and sushi rice.  A stunningly plated dish, I looked forward to tasting this combination of ingredients together as it almost sounded like a deconstructed sushi roll!  I loved this dish especially when combining all the ingredients together as it provided a good balance of flavours and textures; the salty from the nori, the citrus from the lemon, the tang from the pickling and the stickiness from the sushi were all great accompaniments to the full flavoured salmon fillet.  The technique of salt roasting is very successful in preserving the flavours and aromatics of the salmon but on this occasion my salmon is slightly more cooked than I prefer.

Hand Cut Chips & Slaw
We are also provided a couple of sides for the table to share with our main courses.  The triple cooked hand cut chips were oh my goodness amazing!  All I could think was, do I really need to share this addictive bowl of perfectly crisp chips!  The apple and cabbage slaw was also a lovely accompaniment providing a subtle sweetness with the inclusion of the apple and dressed well to retain some good texture in the cabbage.

The Dessert Trolley

Hazelnut & Salted Caramel Cake
For dessert, Head Chef Bethany rolls out the most impressive dessert trolley filled with a selection of glorious slices, tarts, chocolate mousse, creme caramel, sacher torte, creme brulee, tiramisu, orange and almond cake, sherry trifle and summer pudding.  How does one pick just one delight from the best invention ever, the dessert trolley!?  After a closer look and a lot of deliberation I decide on the Hazelnut and Salted Caramel cake.  I'm pretty sure there was a more technical term for this "cake" but in my overwhelmed dessert-awed state all is forgotten apart from the words caramel and hazelnut!  And yes it tastes as amazing as it is beautifully and delicately presented.  In this moment I decide I will definitely be returning for high tea one afternoon very soon.

I would like to extend a sincere thank you to The Mayfair Hotel and Adelady for the very kind invitation to share in the celebrations of the special first birthday of the Mayfair Hotel.  The service, food, wine and company made for an exquisite evening proving that this hotel and restaurant is serious in making its mark in Adelaide.  I appreciate the passion and dedication Head Chef Bethany Finn has delivered to every element of the restaurant and look forward to seeing how this evolves over time.

Happy Birthday Mayfair Hotel... we wish you many happy returns.

Mayflower Restaurant and Bar Menu, Reviews, Photos, Location and Info - Zomato


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