03 Jun The Lion Hotel
The Lion Hotel is a solitude escape, nestled in the corner of one of Adelaide’s most iconic and beloved venues. The restaurant dining area seamlessly blends modern-day tastes around the historic architecture. In romantic corners and boutique booths all with full view of the kitchen, you are blissfully unaware of the hustle and bustle of the pub patrons just next door.
The tables are lined with crisp white tablecloths and the cutlery is perfectly set. Wooden furnishings give the venue a chic and an understated elegance.
South Australian oysters Lion style. The oysters were fresh, large and plump with a generous amount of salmon chunks on top.
White anchovies on toast with bread and butter pickles, shallots and radicchio. The anchovies had a smooth texture that was meaty and tender with a mild flavour.
Prawn toast with sesame mayonnaise, crispy school prawns and roe. The prawns were wonderfully crunchy with the mayonnaise adding a rich creaminess. The roe finished the dish off with little bursts of sea flavour.
Sugar cured salmon sashimi with sweet fish sauce, glazed peaches, rocket, curry leaves and ginger crème fraiche. The salmon was silky and smooth while the peaches were delectably luscious.
Beef tartare with sesame seeds, nashi pear, egg yolk and cassava crackers. The beef was so soft and paired with the rich egg yolk melted in the mouth. The nashi added a crunchy, light and fruity sweetness.
Linguine with chilli crab, Riesling, ginger, capers and citrus leeks. The sauce was aromatic and spicy with a generous amount of sweet crab meat. It was also creamy without being too decadent.
Beef rib eye with beetroot, potato skins and jus. The rib eye was tender and cooked perfectly medium rare retaining its juiciness. The potato skins were deliciously crisp and super crunchy while the beetroot and jus added a subtle sweetness to round out the dish.
Caramel sponge with macadamia dacquoise, mousse and green apple sorbet. The sponge was light and delicate in texture but lacked in caramel flavour and the green apple sorbet was tart and overpowering.
Petit fours were decadent little morsels and finished off the meal perfectly.
The Lion Hotel provides an intimate and elegant setting and left me feeling as if I had been wined and dined by the best.