Chef Ayhan Erkoc, born in South Australia and raised in Murray Bridge, has thankfully returned to Adelaide after stints at Copenhagen's Noma (voted the world's number one restaurant), as well as Sydney's Pier and Marque restaurant. He sources almost all his ingredients from local producers and grows the majority of his own vegetables, herbs, flowers and greens used throughout the wonderful dishes on offer. Amanda has written a great article about the behind the scenes work Ayhan does over at Lambs’ Ears and Honey.
The whole event was fantastically well run and our little party of three certainly enjoyed ourselves. Wines matched to the courses were supplied by Alpha Box & Dice (McLaren Vale) and my current favourite beer (it’s a rotating list), McLaren Vale Beer Company’s, Vale Ale and Vale Dry were available on arrival while canapés were served.
After a little bit of mingling and a little introduction to the crowd, we weren't waiting long before the food came bustling out.
Raw wild scallops, parsley, finger lime, cucumber balls
Roast Jerusalem artichoke, chicken skin, garlic shoots
Setting the scene. Foraging in the forest with the smell of pine awaking the senses..
Rabbit, forest mushrooms, wild herbs
Chocolate, almond custard, vanilla
This was a slick dining experience. Celsius is definitely on the fine dining radar, but the restaurant offers great value for money if you’re out to impress. Their eight course degustation starts from $120 per person and the mood at night is modern, dark and romantic. Alternatively, you might want to brighten up a workday by taking advantage of affordable lunch specials, with two courses for $30 or three for $40.
Celebrate SA, local talent and local produce at its best.
PS. Much better photos and an in depth review from The Foodologist can be found here.
