Eat, Tweet & Street Progressive Dinner

Stop 1 - The Colonist - 44 The Parade, Norwood SA 5067

Stop 2 - The Mile End - 30 Henley Beach Road, Mile End 5031

Stop 3 - The Unley -27 Unley Road, Parkside, SA 5063

On The Chopping Board (OTCB) were invited to attend a special winter food and beverage menu launch at three different venues in Adelaide, starting at The Colonist on the Parade, moving onto The Mile End on Henley Beach Road and ending at The Unley on Unley Road. With three very different venues, menus and styles, it promised to be a fun night! All food and beverage on the night were provided free of charge.

From top right: Wild Rabbit Ragu, Pulled Pork & Asian Slaw, & Caramelised Scallops

Stop one, on arriving at The Colonist, I (Sofia) was greeted by the lovely bar staff and shown to the foodie tables. Above the bar hung a massive chandelier covered in ice, dripping cold droplets into a copper bowl. An unusual feature, and yet it worked well for the overall style of the venue, with its wooden tables and chairs, rustic paintings and an old school feel. The dinner began with a serve of three new menu items; Caramelised Scallops, Pulled Pork & Asian Slaw, and Wild Rabbit Ragu with complementing beverages to go with each one.

The caramelised pan-fried scallops with mint pea puree, sprouts and jamon crumbs was a light dish; the freshness of the puree went well with the salty scallops, which were tender and soft. The accompanying La Prova Prosecco added to the lightness and freshness of the meal with its bubbly and sweet taste.

The second offering was the confit pulled pork belly in an open crisp wonton shell with a chilli soy and sesame dressing finished with crispy shallots and peanuts, served with an accompanying Bitter English Ale. A great dish full of flavour and freshness. The shell added a nice crunch, while the coriander rounded off the flavour combinations, and the injection of sauce added a nice sweetness and burst of flavour.

The third dish was wild rabbit slowly braised with smoky Hahndorf bacon in a white wine, cream sauce and aromatics, with ribbons of pappardelle served with a glass of Dexter Pinot Noir. At the first location, this was my favourite dish as the delicate flavours of the meat and sauce were well complimented by the shaved parmesan flakes. The meat was tender and the sauce creamy, making this a deliciously hearty meal.

From top: Carbonnade of Beef, Atlantic Salmon Nicoise, SA Lamb Backstrap & Sloe Down Cocktail

Once the food was polished off a bus awaited us for our next adventure, with everyone on board, away we went to our next destination at The Mile End. On arrival, The Mile End greeted us with warm décor, funky paintings and a fire place in the main dining room, and a Sloe Down cocktail of amaretto and sloe gin with orange segments. Here we were served up a large plate with all three dishes beautifully put together in a masterful presentation of each element. To start with, the dark beer braised beef cheek, potato mash, fava beans, dutch carrots and jus complimented each other well and was the perfect winter warmer. The caramelised jus, the fall apart meat and the soft mash went down a treat.

Moving onto the next dish of deliciously prepared oven baked ratatouille, with tender SA lamb backstrap, fluffy raisins and quinoa, black olive oil, dutch carrots and sauce verde, this was a nice fusion of tender and zesty flavours. The combination of sweet raisins and the zestiness of the sauce really made this dish stand out and enhance the well-cooked lamb.

Coming to the final rotation of the plate, the pan fried Atlantic salmon nicoise with finger potatoes, goji berry and macadamia puree, green beans, steamed egg, dehydrated olives and heirloom tomatoes made a deliciously light meal. Each component of this dish complimented one another, with the goji berry and macadamia puree being the stand out. So full of flavour, with a hint of orange and a slight sweetness, it was the perfect side to a nicely cooked salmon.

From left: Pomegranate & Vanilla Mojito, & Fig Old Fashioned

For our final destination we were yet again whisked away in the bus towards another part of Adelaide, where cocktails and desserts awaited us at The Unley. The upbeat bar and the warm lights greeted us on entry, and the long high tables and chairs added a great chilled out vibe. We were served up a delicious variety of cocktails, from Pomegranate and Vanilla Mojito to The Unley Strawberry Gin and Tonic to the Fig Old Fashioned, there was something for everyone. The mojito has a delicious sweetness of the pomegranates with the freshness of mint and lime mixed in with the vanilla. A refreshing drink to kick off any weekend. The old fashioned was a strong mix of bourbon, sugar and black fig bitters which really packed a punch. A must for any bourbon enthusiast.

From left: Sticyk Fig Pudding, Flourless Chocolate Torte & Winter Nelis Pear Tarte Tatin

With a cocktail in each hand, a plate of the desserts was placed in front of me, and I could tell that this was going to be good. How do you choose where to start with a trio of desserts? Before me I had a slice of flourless chocolate torte with whipped chocolate fudge and drunken strawberry coulis, this is a must for all chocolate lovers, so light, so rich and so delicious. The winter nelis pear tarte tatin with vanilla bean ice-cream was a light dessert with just the right amount of apple and pastry, a lovely dessert for those who want something sweet but not filling. The sticky fig pudding with white chocolate caramel sauce was a delicious winter warmer, so sweet, warm and comforting. All three were definitely a hit.

Of all the places visited on the progressive dinner, I would recommend The Colonist as my favourite; great drinks selection and a delicious winter menu which is sure to have something for everyone. Should you want some fun after-work cocktails and sweet dessert, then head to The Unley. If it’s some winter warming meals you’re in the mood for then make your way to The Mile End and cosy up next to the fire place and enjoy a pleasant night out.

The Chopping Board