Hill of Grace Restaurant

I am not into footy, and therefore haven't had the privilege to visit the Adelaide Oval.  I have only seen pictures on TV and it always looked amazing.  As soon as I found out a fine dining restaurant was opening, I was very excited.  I went to the Hill of Grace Restaurant for one of my birthday dinners.

There were plenty of spaces downstairs in the Wilson carpark.  As soon as the escalator lift doors opened on the third floor, a friendly waitress welcomed us and led us into the restaurant.  There was no way of getting lost.  As soon as we stepped inside, there was a whole collection of Henschke wines along the wall dating back to the 1950s.  We were seated down at a table near the window.  The tables were wide and the seats were comfortable.  On top of that, the view of the Adelaide Oval was just magnificent. 

We chose to have the 8 course degustation menu.  Hill of Grace Restaurant had the best wine list ever.  We can proudly say that I have tried many of the red wines on the list and it was practically our wine list.  It had our favourite bottles of wines in there and they were not over priced either.  

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The appetiser was a coffin bay oyster with lemon foam and lime caviar.  The oyster was firm yet slippery at the same time.  I could easily have another one.  I liked how the degustation menu was a mystery and every waitress or waiter explained each dish in great detail every time it came out.  I was very excited with what had yet to arrive at our table. 

First course was the kingfish in a calamansi dressing, citrus cream with drops of coriander oil.  The aroma of this dish was sensational, the fish was very fresh as we were informed that the fish are brought to the restaurant within 24 hours of being caught.  

Kilawin, calamansi cooked kingfish, coconut cream, salt and vinegar prawn cracker

Kilawin, calamansi cooked kingfish, coconut cream, salt and vinegar prawn cracker

Second course was Gawler quail with tamarind chutney, the quail itself was marinated so well that on its own it was worth full marks.  This dish was served cold to help ease into the other dishes which had exotic flavours. 

Tamarind And buttermilk roasted qual, pickled kohlrabi, tamarind chutney

Tamarind And buttermilk roasted qual, pickled kohlrabi, tamarind chutney

The third course was an interpretation of a classic Filipino dish.  It was pork chopped up finely to bits and roasted.  Before we ate the dish, we mixed it up with mayonnaise, egg yolk and crispy shallots.  There were many flavours in this dish, but it was devine. 

Sisig, pork, spring onion, soft egg

Sisig, pork, spring onion, soft egg

The fourth course was mullet with taro leave, cockles were freshly cleaned with no sand in them.  Mullet was tender but the dressing underneath wasn't one of my favourites.  I still liked the dish though. 

Mullet, laing, cockles, shaved squid

Mullet, laing, cockles, shaved squid

The fifth course was a pork dish, it wasn't crackling pork but it was tender pork with natural Australia quondongs, muntries and currants - skin off.  The meat was so tender that it melted in my mouth. 

Adobo pork belly, muntries, quondongs, coriander

Adobo pork belly, muntries, quondongs, coriander

The sixth course was a beef dish with pumpkin puree, a mixture of my favourite mushrooms in a sherry stew.  The beef was cooked medium, exactly how I liked it. 

The seventh course was an entree to dessert, it was a cake made with three types of milk, frozen dried mandarin which was then smashed into tiny bits.  The blood orange sorbet gave it the extra kick.

Tres leche cake, kumquat marmalade, calamansi curd, sorbet, crunchy mandarin

Tres leche cake, kumquat marmalade, calamansi curd, sorbet, crunchy mandarin

The final course - dessert looked quite amazing.  Reminded me of a beautiful forest, there were many element to this dish and all worked very well together.  None of the desserts were way too sweet.  We were quite full by the time we got to the seventh course, however we still managed to finish this wonderful dessert.  

Toasted stout sour dough, stout and sour dough ice-cream, roasted dates and pecans, Henschke Prue's Verjus jelly, feijoa custard, marshmallow

Toasted stout sour dough, stout and sour dough ice-cream, roasted dates and pecans, Henschke Prue's Verjus jelly, feijoa custard, marshmallow

The time for each course to come to our table were sufficient, we weren't rushed through and also not left unattended.  Service was polite and attentive throughout the night.  After dining, the chefs came to speak with us and asked for our honest opinion.  I didn't get to meet Dennis Leslie on the night.  In the end, we even got some Haigh's chocolate which arrived in a Henschke Hill of Grace wine box.  It was a pity that I couldn't take the box home.  

World class dining with excellent quality of food, amazing service and stunning views of one of Adelaide's most iconic place.  This restaurant beats Magill Estate, a great place for a really special occasion.  Hill of Grace, we will be back! 

 

Visit Hill Of Grace Restaurant - Adelaide Oval, King William Road, Adelaide, SA 5000 - (08) 8205 4777 

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