Level One, Electra House - Summer Menu Tasting 2017

Level One - Electra House, 131 King William Road, Adelaide SA 5000


How many reviews can one write about Level One you ask?!  Well, never enough because Level One has had many lives and we have lived/documented them all... including the good, the bad and the exceptional!  Our previous Level One reviews have covered the many cuisines, chefs and styles over time but since Head Chef Jamie Kang has come onboard, Level One has seem to found an infectious groove and knows what diners are looking for in a complete dinner experience.  With accolades such as Winner of Best Asian at the Restaurant and Catering Awards (SA) 2017 and the Reader’s Choice Award in the Australian Good Food and Travel Guide 2017, you know it's a place that needs to be on your 'to do' list, if you are not already a well-known regular!

Electra House X Settler's Gin $13
On arrival we were treated to an aperiitf, which was a collaboration between Electra House Hotel and Settler’s Gin, using finger lime, lemon myrtle and salt bush. Topped with Fever Tree Mediterranean tonic and dehydrated pineapple, it was the perfect summer starter.  Refreshing with a subtle sweetness, you could easily down a few of these not realising there was alcohol in the glass!

Cured Fish & Avruga $8
We began the menu tasting with the 'Cured Fish and Avruga', which was a lovely light starter.  The delicate pickled radish wrap held the fillings of cured fish, avruga, garlic chive and Korean nori, and just like a mini soft taco, we rolled it up and popped it straight in!

Veal Tataki $25
At the previous menu tasting earlier in the year, we enjoyed a similar 'Veal Tataki' dish but instead of the use of plums, pears and cucumbers, this new dish used lots of bright fresh flavours in white soy, savoy cabbage and green mango.  The veal was beautifully tender and juicy and topped with a crispy lotus root, this was the star dish of the night for me (Amanda).  I may have gone back for a couple extra servings of this dish, as it was THAT delicious.  Make sure this is a dish you don't miss out on.

South Australian Kingfish Sashimi $23
Another outstanding dish of the night was the 'South Australian Kingfish Sashimi'. Served with house made white kimchi, green chilli and chive oil, it was a very fresh, flavourful and wonderful dish perfect for the warmer months ahead.  With a hint of spice combined with fresh tangy flavours, it was another dish that would bring me back to Level One easily.

Cone Bay Barramundi $32
The 'Cone Bay Barramundi' served with skinny eggplant, radish and citrus had lovely smokey flavours which combined well with the freshness of the citrus and radish.  The skinny eggplant had a wonderful creamy texture and helped to disguise the barramundi that was a little overcooked on this occasion. 

Saltbush Lamb Rump $49
The 'Saltbush Lamb Rump' with kombu emulsion, kipfler potato and peas was a cleverly designed dish that brought elements of summer to what could have been a heavy meat and potato dish.  The sweetness of the peas and the clean, fresh flavours of the kombu emulsion, worked so well with the lovely tender lamb rump.  The lamb beautifully pink as we like it, dipped in the flavourful kombu emulsion couldn't have been more delicious if it tried!

Free Range Rack & Belly of BBQ Pork $42
The 'Free Range Rack and Belly of BBQ Pork with Korean spicy chilli sauce, was on the previous menu tasting we attended but this time with a summer flip adding raw carrot, fennel and celery heart as the accompaniment.  This brought a great freshness to the spicy heat of the marinated tender pork and was a favourite around the table for those that could handle the heat!

Vegetable Tempura $20
Who could have thought vegetables could be so tasty?!  Well the Vegetable Tempura using a variety of vegetables including eggplant, sweet potato, pumpkin, broccolini and shiitake was another standout dish from the night.  The light, fluffy and crisp batter was just the right amount of salty to compliment the vegetables, which were cooked to ensure they retained texture.

Strawberry Choux $11
We tried a couple of the new desserts, with our favourite being the 'Strawberry Choux' filled with vanilla creme patisserie and sitting in a chilled strawberry soup.  I've never tried anything like it and found that I really enjoyed the lightness of the dough, creaminess of the filling and sweet freshness from the strawberry soup.  A great dessert to refresh the palate after overindulging in too much food!

Whiskied Chestnut & Chocolate Mousse $15
I can't say the whiskied chestnut, chocolate mousse, hazelnut and Jameson dessert looked very appetising on the plate and it definitely had me hesitating to get my spoon in but overall it did have a nice chocolate and hazelnut flavour. Not a dessert I would order again as it lacked a good textural element and an overall wow factor that I look for in a dessert... I need a dessert to make it worth the calories!

Table Setting & a glass of 2017 Jade & Jasper Fiano Unico Zelo $10
Throughout the meal we sipped on the 2017 Jade and Jasper Fiano Unico Zelo ($10 glass, $48 bottle) and the 2017 The River Nero d'Avola Unico Zelo ($10 glass, $48 bottle).  Both well priced, easy to drink and easy to pair with different dishes throughout the night.

It's clear to say we have enjoyed many a good meal at Level One and our food affair with Head Chef Jamie Kang and the interesting and tasty dishes he has been creating, looks set to continue!  Level One is great for couples or large groups alike, so make it your next date night or get a group together for a special occasion and let them take care of you with a feed me menu, where your hardest decision will be what to drink!  Level One is open Tuesday to Saturday for dinner from 5pm until late and Friday for lunch from 12pm - 3pm.


Level One Menu, Reviews, Photos, Location and Info - Zomato

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