In order to celebrate the arrival of new Head Chef Luke Southwood, Bistro Dom invited a collection of food loving guests to eat, drink and tag their hardest for a decadent degustation dinner.
The menu is strongly built on a foundation of classic Spanish cuisine with a modern Australian twist. For world renowned and award winning Chef Luke Southwood, it is certainly a labour of love.
Luke said, “Everything is made from scratch from the start”. “We are very big on knowing exactly where our produce is sourced, while also adding a medicinal touch which is very important in this day and age."
Indeed, the food was definitely satiating, right down to the sourdough bread made with kefir; a fermented milk curd considered to be the highest known probiotic known to man, it was a delicate and cakey loaf that left everyone wanting more.
With a strong background in the restaurant industry, owner Marcus Carter says that Bistro Dom is the result of being bored, owning prolific Adelaide restaurants including at Gaucho’s Argentinian Restaurant on Gouger Street. “That restaurant was 365 days of flat out work so after a while I was pretty much done with hospitality,” Marcus said.
“After working in freight for a while I got bored and I missed it. I missed the people. I started out looking for a takeaway or a kiosk, when I saw that this was up for sale. I put a lot of thought into it, and about 12 hours later I bought it! I figured that if all else failed, at least I would get good food and good wine every night. It’s a hobby gone wrong."
- Owner, Marcus Carter.
Before we even got to the set menu, we were treated to an amuse bouche, freshly shucked Pacific oysters served with wasabi paste and pickled cucumber, parmesan and coconut macarons, and the best naturally produced Virginia kalamata olives in the country (big call, but we stand by it).
The first plate to hit the table was a sesame seared tuna with sweetcorn and ginger puree, pickled carrot and chive oil. A delicate contrast to the salty hit of the oysters before hand, but a great way to warm up our palettes before tackling the rest of the night’s many delights.
The next plate was a dish that Chef Southwood says has followed him wherever he has gone. Fresh South Australian Gulf prawns on a bed of white gazpacho, muscatel grapes, jargon and paprika salt. If mouths weren’t watering by this point, they definitely were now.
The third plate took us out of the sea and onto the land with a slow cooked pork cheek, haricot beans, chorizo, apple and fennel. This warming dish just screamed winter warmer from the minute it came out. The melt in your mouth pork cheek was perfectly balanced by the spicy beans, leaving everyone feeling like they had just been for a meal at the home of our long lost Spanish grandmother.
The slow roasted shawarma lamb shoulder, fondant turnip and cardamom infused kefir was the final savoury dish of the evening. Not only did the plate look like a delicate artwork that could easily have taken its place on the wall behind us, but it was full of flavour. The delicate cardomom infused kefir added balance to the earthy flavour of the slow roasted lamb, giving everyone memories of a Sunday roast at mums house, only fancier.
Just when we thought we couldn’t possibly eat any more, out came dessert. The two dishes proved the long held theory that human beings have a second ‘desert stomach’, with everyones eyes widening at the sight of their puddings.
In alternate placings, we were presented with Steamed ginger pudding, ‘crema catalana’ anglaise and a rhubarb compote and a dish of Butter-poached pear, nougatine pastry and cocoa sorbet. While the pear and cocoa sorbet gave a cleansing and elegant end to the meal, the ginger pudding was a true winter warmer. Both were enjoyed with a delicious Pedro Ximenez Valdespino sherry.
At the end of the night, there were many sneakily unbuckled belts and unbuttoned jeans hiding beneath the tables. The lighting was lowered as guests slipped into an enviable food coma, quite happy to stay in the blissful memory of their meals in an effort to avoid braving the wild winter weather.
Head Chef Luke Southwood has created a menu that simultaneously gives guests the feeling of high-end dining and a warm family dinner. It is truly a menu that must be tasted to be believed.
Where: Shop 1, 24 Waymouth Street.
When: 12pm-10pm from Tuesday to Friday for lunch and dinner sittings
6pm-10pm on Tuesdays and Saturday for dinner sittings only
To see more of the menu or to make a booking, click here.