18 Sep 2KW Bar And Restaurant
2KW Bar And Restaurant is located on the top floor of the heritage listed former Westpac building above the corner of King William Street and North Terrace.
The restaurant is beautifully and elegantly styled with its black ceilings, parquetry floors and copper accents.
Outside is the Loggia Bar serving a variety of wine, beer, spirits and cocktails all day.
The cabanas are perfect for lounging about or small gatherings.
The garden is more quieter and tranquil, suitable for smaller intimate groups.
The terrace has magnificent panoramic views overlooking the Adelaide CBD all the way to the coast and the hills.
Miss C was back in Adelaide and it was her birthday so to celebrate I took her to my favourite restaurant 2KW Bar And Restaurant.
The jam factory. Beerenberg strawberry jam, gin, lillet and elderflower. This cocktail was perfectly light and sweet and very easy to drink.
Lofty lookout. Gin, lillet rose, blood orange and grapefruit. This was way too strong and floral for my taste. I took one sip and could not finish the rest.
Coffin Bay Oysters. The oysters were large, plump and juicy. Simple, fresh and delicious with just a squeeze of lemon.
Trio of duck. Duck prosciutto, rillettes, pate and pickled walnut jus gras. This was a lovely mixture of textures from the rich, smooth and creamy pate to the salty chewy prosciutto.
Kingfish sashimi with crushed peppers, mandarin oil, basil and finger lime. The kingfish was soft and delicate but the mandarin oil was overpowering and very floral.
Josper roasted calamari with lentil ragu and green chimichurri. The calamari was soft and tender with a light smoky flavour and the chimichurri was deliciously zesty.
Eye fillet tartare with shallot, cornichon, parsley, olive soil and free range egg. The best tartare I have ever eaten. The meat was so soft and paired with rich golden egg yolk melted in the mouth. The olive soil really added depth and gave it full bodied flavour.
Fries and crostini served with eye fillet tartare.
Slow cooked grilled octopus with confit kipfler potato, chorizo and romesco.
The octopus was tender and soft from the slow cooking and the sweet romesco sauce complimented the salty chorizo nicely.
Shawarma salt bush lamb rump with mejadra, sour cherry, barberry, macadamia, yoghurt and coriander. The lamb was tender, juicy and cooked perfectly medium rare.
Josper roasted South Australian prawns with karkalla, seablite, asparagus and spiced cockle and mussel butter. The prawns were sweet and juicy with tender and plump bodies and the butter was rich, salty and full of flavour.
Pan fried kingfish with cauliflower purée, caper leaf, ice plant and lumpfish roe. The kingfish was moist and delicate with a crispy and crunchy salty skin.
Wagyu scotch fillet served with bone marrow butter, tarragon aioli, bacon jam and josper roasted vegetables. The scotch fillet was also cooked medium rare perfectly but I found it was lacking in the rich fatty flavour that is found in wagyu.
Chocolate tart with quince and white chocolate chestnut fudge. The tart had a smooth, rich and creamy filling. At times chocolate desserts can be too sickly sweet and I found this was not the case at all. The chocolate had a good balance of sweetness which I really liked.
Sweet potato donuts with bourbon bacon caramel sauce, pecan walnut crumb and mascarpone. The donuts were thick and fluffy and the bourbon bacon caramel sauce was divine. This was my favourite out of all 3 desserts.
Smashed rhubarb and apple pie with frosted hazelnut and apple pie ice cream. This was such a cool deconstructed version of the classic rhubarb and apple pie.
2KW Bar And Restaurant is impressive with its breathtaking views, incredible food and stunning atmosphere. They are without a doubt the best restaurant in Adelaide.