Level One, Electra House Hotel - 131 King William Street, Adelaide SA 5000
The restaurant on level one of Electra House Hotel has changed cuisines, chef, decor and name that many times since its opening in 2015, it really is hard for one to keep up. Luckily we have been along for the foodie ride right from the beginning, to document the journey from the not so impressive, Olea Greek Restaurant (Greek for where's the Meat? and Launch of Olea), the exquisite fine dining menu of Head Chef Sato at Level One (Menu Tasting and New Wines of Greece Lunch), to our most recent dining experience with new Head Chef Jamie Kang.
On The Chopping Board (OTCB) was recently invited to Level One Restaurant at Electra House Hotel for a menu tasting. All food and beverages were provided on behalf of Level One. New Head Chef Jamie Kang has a Korean heritage with a background in cooking across many cultures including Korean, Japanese, Italian and French. These range of experiences is reflected in the modern Asian fusion menu now offered at Level One. The decor hasn't changed and we are still loving the pink and blue hues that bring a warm feel to the space and the background soundtrack still providing cool tunes to keep the mood casual and upbeat.
We were lucky to have a taste of many dishes, beginning with a few 'cold starters' from the menu. We loved all 3 of these dishes as they all exuded delicate fresh flavours and had us declaring we would be happy eating just these 3 dishes all night long!
|Tuna Sashimi $18|
|Kingfish Tataki $22|
|Veal Tataki $25|
Not really ready to move on for the risk of ruining a good thing with these divine cold starters, we pulled ourselves together to dig into the 'warm starters'.
|Pan-Seared Scallops $19|
|Salmon Aburi $24|
|Fried Octopus $19|
|Crumbed Pig Bits $24|
|Chicken Wings $17|
|Shitake Ravioli $26|
|Wagyu Rump $37|
|Snowed Corn $12|
|Pork Rack & Belly BBQ $37|
|Black Sesame Sponge|
And there you have it! Another epic feast at Level One, which was full of surprises and interesting flavour combinations that had us eagerly digging in dish after dish to try such wonderful creations. The work that the new head chef has achieved with this new menu really is something different and one to admire and definitely try out, as we really can't think of another venue like it in Adelaide. Thank you to Level One for their charming hospitality on this evening and we wish them all the best.
Put your palate to the challenge and let us know what you think of Level One!