The Stag Hotel - Eat & Tweet menu tasting

The Stag Hotel - 299 Rundle St, Adelaide SA 5000

The Stag Hotel has been an iconic part of Rundle Street, seen its fair share of redevelopments, had a number of owners and yet it still remains the corner place to eat, meet, drink and dance. On The Chopping Board (OTCB) was recently invited to an 'Eat and Tweet' event at The Stag Hotel thanks to the super stylish Girl About Town, to experience what the new chef and menu was all about. All food and beverages were provided on behalf of The Stag Hotel.

Chargrilled Octopus (tasting size)
The dining room at The Stag Hotel is modern and sleek, with one part of the dining room raised and overlooking a wall of wine racks encased in glass. As there are many invited guests tonight, we are all treated to the same tasting of six different courses. First up is the chargrilled octopus with black bean, cucumber, olive and chilli jam. An impressive start to the night. The chargrilled octopus was tender and immensely enjoyable with the added kick from the chilli jam and freshness of the cucumber, which may have been slightly pickled as I (Amanda) got some juicy vinegar tang. We would have loved a nice big plate of this dish!

Softshell Crab Slider $14 (for two)
Next out, we all received a softshell crab slider with pickled carrot, jalapeno and coriander mayo.  Another delicious dish, thanks to the fresh, lightly toasted brioche bun, fresh acidity from the pickled carrot and creamy heat from the jalapeno and coriander mayo combination. The star of the show, the softshell crab was coated well in the batter, which was not at all oily and retained the soft, sweet crab meat and shell within. A dish I would order again.

Vegetarian Gnocchi (tasting size)
For the next course I decided to try the vegetarian dish of gnocchi with cauliflower, blue cheese, porcini, kale and parmesan crumb. A great fulfilling winter dish, with melt in your mouth gnocchi coated in the creamy decadence of cauliflower and blue cheese. The sliced porcini mushrooms and parmesan crumb providing the textural elements. You would have to prepare your stomach for a main course size of this rich cheese wonder but it would be worth every bite!

Duck Pie Floater (full sized dish) $26
Sofia stuck with the standard menu of the night and tried the duck pie floater with pea and ham bone soup, mashed potato and tomato and capsicum chutney. The smokiness of the duck in the pie was a delicious surprise, and the pea puree helped to round off the rich flavours. The pie crust was cooked to perfection and added a wonderful crunch. Although we only had a mouthful size of the dish to try, I would definitely return to The Stag to try the full dish. It's a great take on the pie floater.

Black Angus Scotch Fillet (full sized dish) $34
Our last savoury tasting dish for the night was the Black Angus scotch fillet with mac and cheese, onion rings and truffle sauce. Our least favourite dish of the night due to the dish tasting like it had been sitting on the kitchen pass for an extended period of time. All the elements were cold and drying up. The mac n cheese was not oozing with creamy cheesiness we were hoping for, nor was there any truffle sauce in sight. We can only assume that on a normal service night this dish would be served as soon as resting was complete for a much better experience.

Peanut Butter Parfait (full sized dish) $12
To complete the tasting we are served the peanut butter parfait with milk chocolate cremeux, salted caramel sauce and peanut brittle. Yeeeessss! A delicious finish to the meal. Although the peanut butter parfait already half melted on serving, the flavour was everything a peanut butter addict (me, me, me) would be happy with. Paired with the salted caramel sauce, all the sweet and salty elements balanced themselves out well. The pretty decoration of chocolate on top and crunch of the peanut brittle on the side was just the right teasing serving size to have us planning our return to devour a full size of this dessert! The smear of raspberry on the side was unnecessary for me as I felt the tart tang from the berry overtook the star of the show ingredient, peanut butter.

Upstairs Champagne Bar

Upstairs Lounge
It's great to experience a small tasting of a variety of dishes at these kinds of events but sometimes it's hard to get a really good feel of what the dish would be like in normal dining capacity... and sometimes the dish is so good you just want to indulge in one big plateful! Either way the new vision of the Stag looks promising and we look forward to returning to try further offerings soon... I think the Stag Burger has our name written all over it!

The Stag Hotel Menu, Reviews, Photos, Location and Info - Zomato



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