The Stag

It only took 6 months for the new owners of the historic Stag located on the corner of Rundle St and East Tce to reopen the revamped pub and restaurant. Just one week in, we were lucky enough to get invited by Zomato for a first look and taste. 


As soon as we walked into Vardon, the restaurant area of the Stag, we were in love with the new look and the more sophisticated feel. We couldn't help but notice the similarities to the restaurant area of the Lion. What a change! But it doesn't stop there - cooking up a storm in the new kitchen is the well known chef Camillo Crugnale who only recently left Assaggio, one of the best restaurants in Adelaide, after having worked there for over 10 years. Can it get any better than that?




On the night we were each treated to an Entrée, Main and a Dessert of our choice as well as a selection of different wines. Below are some of the entrees on offer.

Bread with zesty duck fat butter

 

Zucchini Blossoms - Pine Nut, peppers, pernod mousse

 

                Diver Hand Scallops - Asparagus, pork jowl, hazelnut zabaglione                

 

                                                   Under Seas - smoked mullet scotch egg, tuna with watermelon &                                         scallop wafer with goats cheese

 

Heilroom Fruit and Vegetables - Celery seed, citronette dressing

For our main we chose the duck breast which was tender and juicy on the inside and the sauce arabica (much like a gravy) lifted the flavours even more. We would have liked for the skin to be more crispy but that is just our personal preference.
Lacquered Duck Breast - Cinnamon, star anise, witloaf, sauce arabica


Here are some of the mains that other bloggers on the night chose ranging from steak, lamb and pasta dishes.

                 C.A.A.B. Meningie Scotch Steak - Mushroom, watercress, bernaise sauce             
                                       Fresh Guitar String Egg Pasta - Blue swimmer crab, roasted lobster sauce, bottaga                        
Murraylands Lamb Cutlets - chickpea, beans, cumin curd, au jus
Beetroot Risotto - Spinach, Fetta, pistachio crumbs


The night is never complete without dessert and below are some of the desserts on offer. We had the Irish Cream Bread and Butter Pudding which was plated up beautifully. The pudding was still warm and so was the sauce that it came with. The ice cream was a vanilla based mixed with pecan and raisin marmelatta. It was delicious and almost tasted like hazelnut ice cream.  Despite the name, the Irish cream was not very prominent in this dish.

Irish Cream Bread and Butter Pudding with pecan, raisin marmellata, vanilla ice cream

Hazelnut and Belgian chocolate moelleux  with cherry jam, star anise ice cream
Crème Fraiche Pannacotta with moscato jelly, macerated berries
Passion Fruit and Lemon Curd Tart with clove, cinnamon, cognac ice cream

The new Stag is no longer just a meat lovers heaven and the dishes are plated up with so much care, looking so beautiful you barely want to ruin this art-like creation in front of you. Aside from a few hiccups, we all agreed that the Stag is back and better than ever. New look, new chef, amazing food, attentive staff and a prime location - the Stag certainly is back and it is here to stay!


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

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