Iberia Adelaide is a restaurant inspired by the stunning landscape of the Iberian Peninsula serving tapas with Portuguese and Spanish flavours.
The venue is styled in a simple yet elegant fashion with the dining area split into two. Upstairs is a bright and ethereal open space while downstairs is the complete opposite with a cosy, dark stone walled basement bar.
Sloe berry. Whipped orange juice.
Complimentary bread served with olive oil. The bread was crusty with a dense and doughy inside.
Fuet anis. Cured pork and fennel sausage. The salami was firm and chewy with a robust fennel flavour.
Ocean trout rillettes with chives and burnt leeks. The rillette was superbly creamy and velvety while the leeks added a smokey charred flavour.
Anchovy cracker. The anchovy was silky with a rich, deep saltiness and the cracker was incredibly crisp and crunchy.
Kohlrabi with crab, aioli, chilli. The kohlrabi has an interesting texture similar to broccoli stem and was mild in taste with a subtle sweetness. The crab mixture was lusciously creamy and delicate.
Duck liver on toast. The liver was rich, meaty and had a full bodied earthy taste. An acquired taste and not for everyone. The jam balanced the dish out with a contrasting sweetness.
Chargrilled octopus. The octopus was extremely tender with a powerful smokiness and generously seasoned. The tomato sauce was rich, intense and full of flavour.
Snapper with cherry tomatoes and white beans. The fish was unbelievably soft, moist and sweet. The white beans added a creamy texture to the dish while the tomatoes added bursts of sweetness.
Berries with shortbread and clotted cream.
Plums with chocolate and ice cream.
Both desserts were delightfully minimal and really showcased the beautiful simplicity of the ingredients.
Iberia Adelaide makes use of the extremely fresh, local produce in its seasonal peak so the menu is always frequently changing.