Bistro Dom - Menu Tasting - Degustation

Bistro Dom - 24 Waymouth Street, Adelaide SA 5000

Where does your Friday night usually take you? Have you been through Waymouth Street in Adelaide city yet? Do yourself a favour and check out some of the amazing places, both new and old that are constantly reinventing themselves to bring you gastronomical wonders. One such wonder is Bistro Dom, following a number of renovations and recently appointed Head Chef, Luke Southwood (a former MasterChef Professionals contestant), it was onto bigger and better things. Chef Southwood brings with him an influence of Spanish cuisine with a rustic feel. On The Chopping Board (OTCB) was invited to Bistro Dom for a degustation dinner and all food and beverages were provided on behalf of the restaurant.

Table Setting
The intimate space of Bistro Dom creates a cosy and close atmosphere, the number of dinner tables and the service style, makes it feel like a private affair. One part of the restaurant features hanging wall art and mirrors, while the other a rustic stone wall, giving an air of an underground cellar. The service is top-notch, attentive wait staff, a Chef passionate about his food that leaves you wanting more.

Sourdough Bread & Butter
Before the commencement of our degustation we were served house-made fresh sourdough bread and butter. The bread warm, was made from kefir yoghurt and had a beautiful zesty flavour and a cake-like consistency. A spread of fresh butter was the perfect accompaniment to the warm slice and was a delicious starter for what was to come.

Fresh Oysters
Organic Olives and Parmsean Biscuits
As an amuse bouche, we were served a plate of fresh oysters, organic olives and parmesan biscuits which went down a treat and excited our palate for what was to follow.

Sesame Seared Tuna, Sweetcorn & Ginger Puree, Pickled Carrot, Chive Oil $21.00
Our degustation began with sesame seared tuna, sweetcorn and ginger puree, pickled carrot and chive oil. Sofia's tuna was perfectly seared and delicate and the sesame seeds gave a wonderful nutty aroma. The tuna paired well with the punch of the smooth ginger puree, bite from the chive oil and acidity of the pickled carrot. Unfortunately two of Amanda's tuna slices were over seared and not as lovely in bright red colour as Sofia's and as a result a little chewy.

The tuna was served with a 2015 Gemtree "Moonstone" Savagnin from McLaren Vale and was the perfect wine to accompany this starting dish that was full of fresh flavours and vibrant colours.

SA Gulf Prawns, White Gazpacho, Muscatel Grapes, Jamon, Paprika Salt $23.50
Next came the SA Gulf Prawns with a white gazpacho, muscatel grapes, jamon and paprika salt.  This dish really captures Spanish flavours and offers a variety of textures. The white gazpacho was quite strong in garlic but was sweetened by the addition of the muscatel grapes. The salty meaty jamon paired well with the SA Gulf prawns in texture and flavour, and each bite was slathered with the gazpacho for a strong garlic flavour burst.

This dish was served with 2015 Rusden Chenin Blanc from the Barossa and added a freshness between each bite.

Slow Cooked Pork Cheek, Haricot Beans, Chorizo, Apple Fennel $22.50
The night then progressed onto the hearty dishes, and we were presented with a large plate of slow cooked pork cheek, haricot beans, chorizo, and sliced apple and fennel. This rustic dish was wonderful for winter, the beans were full of flavour and soaked up the oils and spice of the chorizo well to create a thick, warming dish. The pork cheek was very well cooked, so tender and soft, it melted in the mouth while the addition of sliced apple and fennel helped to break up the fattiness of each bite and add a refreshing crunch.  It was great to see the use of pork cheek rather than the usual pork belly, which provided something different to keep us interested and excited with the menu.

A glass of 2015 Fox Gordon "The Dark Prince" Nero D'Avolo from the Adelaide Hills was a good medium bodied red with lots of fruit on the palate to balance out the richness of this dish.

Shawarma Lamb Shoulder, Slow Roasted, Fondant Turnip, Cardamon Infused Kefir
Our next dish came out looking and smelling absolutely divine; Shawarma lamb shoulder, slow roasted, with fondant turnip and cardamon infused kefir, and turnip roasted chips. This dish was our favourite of the night!  The lamb was beautifully presented pressed into a cylinder with diced carrots atop a turnip fondant and wrapped with a thin slice of zucchini. The turnip fondant was delicious and full of flavour, the turnip baked chips added a wonderful crunch, while the kefir added a tangy bite when combined with a fork-full of the meat. This was truly a winter warming dish, with great textures and a variety of flavours, a stand out of the night that’s for sure!

The dish paired well with the Rhone-style, 2013 Hewitson "Miss Harry" (an intriguing blend of Grenache, Mourvedre, Shiraz, Cinsault, Carignan). With slight earthy flavours, it was a truly delicious drop.

Palate Cleanser
Not everyone's favourite palate cleanser, with some funny looking faces around the table tasting this for the first time, it actually did the job of refreshing Amanda's palate!  The kefir sorbet with dill was quite sour but there was something about the dill that reminded my palate of pickles and therefore always a winner with me!

Steamed Ginger Pudding, 'Crema Catalana' Anglaise, Rhubarb Compote

To complete our degustation, we were treated to some amazing desserts. The steamed Ginger Pudding, with 'Crema Catalana' anglaise and rhubarb compote was a flavour sensation. The ginger pudding was what one would expect of a winter dessert, a hint of warming spice with sweet cream and compote, a wonderful balance of sweet and creamy flavours . Our favourite dessert!

The other dessert on offer was the butter-poached pear, nougatine pastry and cocoa sorbet, and while this dessert was sweet and had the bitterness of the dark chocolate sorbet which is always a great match with pear, it failed to amaze us. We felt it was missing something to tie it all together, possibly a dollop of cream to provide some variance.

Dessert was matched with a Pedro Ximenez Valdespino, from Spain, a very sweet and thick sherry, perfect for the lovers of fortified wines.

Pastry Sharing Board
To send us off into the cold winter night we are served some sneaky bite sized pastries, which was a kind gesture we all managed to dig into even after numerous courses and wines we consumed throughout the night.  Maybe we managed this due to all the kefir we consumed with it's great digestive properties!

We can’t wait to see what else Bistro Dom and Head Chef Luke Southwood will introduce to the menu, as our night at the restaurant was one of enjoyment and indulgence. This is a place worth visiting for a special dinner with the intimate setting, comfortable surroundings and delicious food. At Bistro Dom, take your time to unwind from your day and enjoy the menu and wine as it continuously flows out to you for enjoyment.

A five course Chef's Menu is $85 per person or $135 with matching wine.

And if you work in the Adelaide CBD, a new lunch and snack haven '.dom cbd' will open at the rear of Bistro Dom from Friday the 15th of July and serve small eats and Spanish inspired lunches on the go.  It will be be open Tuesday to Friday for lunch and accessible from Waymouth Street down Cordwainers Lane and located in Halls Court

Bistro Dom Menu, Reviews, Photos, Location and Info - Zomato


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