Sean’s Kitchen is a New York brasserie inspired restaurant named after celebrity chef Sean Connolly.
Located inside the Adelaide Casino complex the venue is furnished with an interesting combination of wood, tiles, cane chairs and industrial light fittings giving it a relaxed and casual atmosphere. Outside there is also a beautifully landscaped alfresco and upstairs is a private dining area for functions.
Kiwi cooler. A refreshing and fruit cocktail perfect for welcoming the start of warmer weather.
Espresso martini. This was more on the sweeter side which I really liked as I have a preference for sweet foods.
Oysters. The oysters were fat, plump and juicy with a subtle sea flavour. So fresh and tasty with just a squeeze of lemon. There was also a soy dressing for those who like a bolder flavour.
Duck liver parfait with toasted brioche. This was the smoothest and creamiest parfait I have ever eaten. It was so rich, silky and buttery and just melted in my mouth.
Lobster rolls with crème fraiche and chives. The lobster rolls were bland and lacking in seasoning. There was so much crème fraiche that I could not even taste the lobster and it literally tasted like I was eating a brioche roll filled with sour cream.
Soft shell crab sandwich with green goddess dressing. The brioche rolls were a little oily but the crab was fried perfectly crispy and crunchy. The green goddess dressing was zesty and provided good acidity to counter the oiliness.
Sean’s steak tartare with cos leaves and sourdough. The tartare was soft, gelatinous and more on the wet side. The pickles were subtle and provided a sweetness that reminded me of Big Mac sauce. The cos lettuce was a unique take on steak tartare and was really fresh and enjoyable. Sourdough was also provided for those who wanted a more traditional approach.
SA squid and pork belly with lemon, garlic, chilli and miso dressing. The squid was tender while the pork was succulent and juicy.
Lamb shoulder with liquorice gravy.
BBQ short rib with red chimichurri sauce.
Both the meats were incredibly soft, moist and just fell off the bones. The liquorice gravy was sticky and sweet while the red chimichurri sauce was bold and smokey. My favourite dishes of the night.
Baked lemon sole with parsley butter and roast lemon. The fish was also moist and delightfully flakey.
Duck fat chips. The chips were a little soft and soggy. Being cooked in duck fat I expected them to be super crispy and crunchy.
Broccolini with fresh almonds and jamon crumbs.
Pimped golden north soft serve. The flavour of the night was Golden Gaytime. The soft serve was luscious and creamy while the biscuit pieces provided a crunchy contrast.
Chocolate brownie with malt ice cream and cornflake crunch. The brownie was rich and chocolatey with a moist fudgey centre.
Raspberry sandwich made with raspberry soft serve, raspberry macarons and raspberry dust. The macaroons were crisp and crunchy while the soft serve and dust were tangy and tart.
Caramelised banana split with craisins, French vanilla soft serve and salted caramel popcorn. A more sophisticated version of the classic banana split. The addition of craisins were little bites of chewy sweetness which I really liked.
Lemon meringue ice cream donut. This dessert was complimentary to celebrate Sean’s Kitchen turning 2 but it was a disappointment. The donut was dry, stodgy and tasted stale.
Sean’s Kitchen makes such a great outing. The food was great and the atmosphere was lively and fun. With it also being right next to the casino you could try your luck at the tables after dinner.