Sunday, September 5, 2010

Celsius Restaurant and Bar

Following stints in world-famous restaurants interstate and overseas, one of Adelaide's most exciting young chefs, Ayhan Erkoc, has launched his own establishment, Celsius Restaurant and Bar, at 95 Gouger St in the heart of Adelaide. Joining Ayhan at Celsius is a dream team of chefs from establishments including Magill Estate, Auge and Sparrow.

Opened last month and already causing a huge stir among the State's foodies, Celsius reflects Ayhan's passion for local produce and classics with an experiential twist. You'll find dishes on the menu such as 'Hahndorf venison with celeriac, chocolate, wild garlic leaves and hazelnut', as well as 'bubbled pork crackling with yoghurt and fennel pollen'.

The Celsius team are so serious about sourcing the best local produce that they have established a dedicated farm in the Murraylands, with 70% of the restaurant's ingredients to come from their own 'kitchen garden'. Erkoc will also be devoting time to foraging expeditions – making the most of seasonal, sometimes-overlooked ingredients growing wild around Adelaide.

The Celsius menu caters for everyone and includes gourmet bar snacks for those who pop in for an after-work drink, plus tapas, an a la carte menu and an eight-course degustation with matched beverages for serious food lovers. Its wine list features local boutique wines and respected international varietals, plus beers, ciders, sake and spirits. Celsius is also seriously good value for money, look out for the three-course lunch special, a six-course degustation lunch special or the eight-course degustation dinner.

Celsius Restaurant and Bar 95 Gouger Street, Adelaide. Open for lunch: Wed-Fri and dinner: Tues-Sat Ph: 08 8231 6023