The Festival of Food voucher took us to our next restaurant Red Ochre, War Memorial Drv, North Adelaide. Most members of the group had eaten at this restaurant before so we walked in with high expectations. Unfortunately, it was a rather disappointing experience. A medium steak arrived at our table as rare, the lamb dish came with a non complimenting sugary balsamic sauce and the chicken was too salty and overall bland. The highlight dishes were the entrees of the Crocodile Fish Cakes and the Potato and Leek Soup. As we know the usual quality and standard of this restaurant we will just put it down to being an unusual occurrence.
Rating 6.7 (P) Palatable
Read more on our Red Ochre experience from Tempting Palates member The Food Artisan: http://bit.ly/14PWyiH
|Entree tasting plate of potato and leek soup with pepperleaf chive cream, crocodile fish cake with Vietnamese lemon myrtle pickle and Woodside goats curd noisette with liquid beetroot|
|Gawler River Young Organic Chicken - prosciutto wrapped, soft herb stuffing, confit leg, sweet potato, toasted cashews, spinach puree, cranberry & native apple pickle|
|Orroroo Kangaroo fillet - char grilled fillet with a ragu of duy puy lentils, spiced carrots & drunken pear, orange blossom water & cardamon sauce|
|Saltbush lamb - slow roasted lamb shoulder & grilled cutlets of saltbush lamb with roasted pumpkin puree, peppered green bean salad, straw potato and mountain pepperberry jus|
|Handmade petit fours|