09 Feb Saracens Head Hotel
Saracens Head Hotel is a popular and stylish pub located in the Adelaide CBD serving many classic dishes with a contemporary twist.
The venue is beautifully understated with exposed brick walls and rich dark wood furnishings. Industrial light fittings and splashes of white paint give the place a modernised touch.
Hiramasa Port Lincoln kingfish crudo with coconut, coriander, chilli and lime. The kingfish was amazingly fresh, soft and melted in the mouth. The coconut provided a slight sweetness while the chilli and lime gave it heat and zing.
Beef tartare with truffle, free range hen’s egg and toast. The tartare was finely minced and studded with a combination of fresh herbs and crunchy fried shallots. The herbs added depth while the egg yolk added richness. A unique interpretation which I absolutely loved. One of the best beef tartares I have tasted and the best dish of the night.
Mushroom arancini with parmesan, salsa verde and garlic mayonnaise. The arancini had a thin crackling crisp and golden crust with a creamy gooey rice filling.
Barbecued pork neck with apple, jungle herbs, green beans and crispy shallots. The pork neck had a gorgeous sear on the outside providing lots of flavour but the meat itself was a little tough and chewy.
Prawn pizza with chilli, lemon, truffle and rocket. The prawns were plump and juicy while the chilli provided spice.
Barossa meats pizza with chicken, chorizo and salami. The chorizo had an exquisite smokey flavour and the salami added saltiness.
Both pizzas had thin bases that were golden and crispy.
Gnocchi with tomato, mozzarella, basil and olive oil. The gnocchi was light and pillowy soft. The tomato sauce was a little too rich and heavy for my personal taste but perfect for those who like full bodied flavour. The basil added freshness and aroma rounding off the dish nicely.
Braised beef short rib massaman curry with coconut rice and jungle herbs. The meat was extremely tender and just fell off the bone. The curry sauce was surprisingly light yet creamy and full of flavour while the coconut rice was moist and sticky. The herbs and vegetables on top added a crunchy element. A beautiful and different approach to a classic Thai dish that I thoroughly enjoyed.
Butchers cut with xo green long beans and red wine glaze. The meat had a wonderful charred crust with a pink and juicy centre. I was very impressed with how well the meat had been cooked. It takes a lot of skill to cook a piece of meat this large and the chef had done this perfectly.
Chilli blue swimmer crab with Asian herbs and lime. The crab meat was plump and had a delicate sweetness. The chilli sauce was sticky and sweet while the herbs were aromatic and the lime rounded off the dish with zest.
Brownie with salted caramel ice cream and hazelnut sauce. The brownie had a beautiful crisp and chewy crust with a moist and fudgey centre. The hazelnut sauce was rich and chocolatey and the ice cream added extra decadence.
Vanilla pannacotta with summer berries and pistachio crumbs. The pannacotta was incredibly silky and smooth. The berry sauce was sweet with the whole berries giving bursts of tartness and the crumbs added a crunchy texture complimenting the creamy dessert.
You think you know pub food? Well you thought wrong. Saracens Head Hotel is serving pub food but not as you know it. The revamped menu is modern and sophisticated and the food is just simply superb.