20 Aug Coal Cellar + Grill
Coal Cellar + Grill is the newly renovated and refurbished restaurant located inside the luxurious Hilton Adelaide hotel. The place is furnished with lots of dark wood, exposed ceilings, leather and a mixture of industrial accents giving it a more modern and luxurious vibe and atmosphere.
The restaurant utilises the best of South Australian produce and has an extensive wine list boasting over 500 wine labels to choose from.
H had just turned 30 so I took him here to celebrate the big mile stone.
Oriental sensation cocktail made with vodka, lychee liqueur, green tea syrup and mint. Perfect start to our little celebration.
Complimentary bread and butter.
Oysters served natural with nam jim dressing. The oysters were plump and fresh and the nam jim dressing was lovely and sweet.
Baked half shell scallops with truffle scented cauliflower cream, caper berry salsa and dill butter. The scallops were also soft and plump and the caper berry salsa was tangy which was a really nice contrast to the creaminess of the cauliflower cream.
Cured ocean trout with yuzu compressed watermelon, lemon and dill crème fraiche, toasted sesame and sumac dressing. The trout was cut in thick pieces so it was on the meatier side. The sweetness of the watermelon was balanced by the lemon dressing and really added depth to the dish.
Sicilian sardines. Baked sardine fillet with Sicilian sugo and buffalo curd. I found the sardines tasted too fishy for me. It left an unpleasant aftertaste on my tongue and I did not enjoy this dish.
Wagyu rump marble score of 9 served with malted grains, sorrel leaves and mushroom sauce. The steak was soft and deliciously juicy. The marbling was exquisite and made the steak so moist and melted in the mouth. The malted grains were chewy and did not go well with the softness of the steak.
Coal grilled yellow fin tuna with corn pica di galo and salsa verde. This dish was so simple yet so tasty. The tuna had a lovely smoky flavour from the coal grilling.
Duck fat chips with Texan seasoning and ranch dressing. The chips were so crispy and super crunchy on the outside and so light and fluffy on the inside. One of the best chips I’ve eaten.
Coal grilled field mushrooms with basil pesto, buffalo mozzarella and balsamic glaze. The mushrooms were juicy and sweet from the balsamic glaze.
Lime curd and strawberry jelly with shortcrust crumbs and peppered meringue. This was too pretty to eat!
Nougat semifreddo with sour cherry compote, honey sauce and macadamia praline. The semifreddo was beautifully smooth, luscious and creamy. The honey sauce added an extra richness and the praline gave it a lovely crunch.
I have always found dining at hotels underwhelming, boring and bland but Coal Cellar + Grill have totally changed my perception of that and I was very impressed. The revamped restaurant dishes out amazing food that can rival the best restaurants in Adelaide.
They also have an express lunch menu available on weekdays with a choice from 4 quality mains that change frequently, a glass of wine or soft drink and a coffee to finish off your meal. All for the price of $25 which is such fantastic value. Perfect for those that want restaurant quality food but don’t have time for a long lunch.