The Playford Restaurant - Festival of Food Adelaide 2014

I remembered going to this restaurant last year, and it really didn't seem that long ago.  The restaurant looked exactly the same, although everything seemed to have increased in price.  I ordered a glass of wine and was a little disappointed.  When the glass arrived at the table, I could clearly see that the wine was not to the line.  We mentioned it to the manager there, and she said she was going to inform the waiter who served us.  No apology, he just took the glass and topped it up for me. 

Zucchini and chia seed bread with lemon butter

Zucchini and chia seed bread with lemon butter

Not long before the bread was served,  there were no plates for us even after we mentioned it to the waiter.  The crumbs just went everywhere on the table.  We had sparkling water to begin with, and one of us did not drink sparkling water, therefore there was some table water.  We still had sparkling water in our glasses and the waiter came to top our glasses up with the table water.  That was not asked for. 

Pepper glazed butternut pumpkin, puffed beetroot and smoked ricotta crumble Lobster bisque and crab bonbon, squid ink aioli and watercress Cured beef fillet, parsley, brazil nut puree

Pepper glazed butternut pumpkin, puffed beetroot and smoked ricotta crumble

Lobster bisque and crab bonbon, squid ink aioli and watercress

Cured beef fillet, parsley, brazil nut puree

Entree plate arrived soon after,  the presentation for all these three individual element's were there.  My pumpkin was a little undercooked, perhaps a couple more minutes would have been perfect.  I wasn't sure what to make of the lobster bisque bonbon.  It was very fishy.  I did enjoy eating the beef fillet though. 

One of the chef's special was the pork belly which unfortunately we didn't get to try because it was sold out. 

220gm MSA grass fed Tasmanian beef fillet

220gm MSA grass fed Tasmanian beef fillet

One of us had asked for the beef fillet to be well done and yes it did come out well cooked.  Loved the accompaniment with the dish, mushrooms, bacon fricassee and beef jus.  It was rather surprising when we asked the waiter that he knew the ingredients for the sauce. 

Pappardelle ribbons

Pappardelle ribbons

Pasta pappardelle was cooked with pork cheeks, fennel chilli salsicce and tomato.  It was at the bottom of the bowl that we discovered where all the pork cheeks were.  We thought that they could have mixed up with the pasta a little more. 

Sustainable king reef barramundi fillet

Sustainable king reef barramundi fillet

My barramundi fillet was cooked to perfection.  I could not fault this dish at all, the skin was crunchy and the meat was soft.  I loved the quinoa salad and the chicken floss. 

South Australian Paroo kangaroo

South Australian Paroo kangaroo

The chef must have liked using flowers for his presentation of food.  There were flowers on a few of our main courses tonight.  Kangaroo fillet was nice and tender, I could taste the celeriac puree underneath. 

Confit duck legs

Confit duck legs

To me confit duck legs would be an elegant dish, however when it arrived at our table.  It lacked presentation.  Perhaps it would have been slightly better if it was served in a bowl and rice separately.  The dish looked a little messy.  The curry wasn't too bad and at least the duck melted off the bone.  

Fruit des Bois

Fruit des Bois

Now finally for some sweets, we decided to get a few and share.  I could smell the basil throughout this dessert, the panna cotta had the correct amount of texture and consistency.  The lemon tart was devine.  

Second dessert was macadamia candy and caramel pear on some filo pastry.  Delicious!

Macadamia Parfait

Macadamia Parfait

Affogato

Affogato

Twisted Ferrero Rocher

Twisted Ferrero Rocher

One of us decided to have affogato, the twisted ferrero rocher was a must order.  This was my favourite dessert in last year's festival of food.  This year was missing the thick dark Callebaut terrine, it was a very thin layer instead.   Cacao ice-cream and hazelnuts topped off the dessert. 

House made petits fours

House made petits fours

We were full and had completely forgotten about the included desserts.  It was passionfruit marshmallow and cacao nib shortbread.  I did like the marshmallows, sweet but a tangy after taste. 

I loved my fish and the lemon tart.  There was definitely some room for improvement for some of the dishes this time round.  Overall, it was a good night.  

 

Visit The Playford Restaurant - 120 North Terrace, Adelaide, SA 5000 - (08) 8213 8888

The Playford on Urbanspoon

Festival of Food 2014 Voucher, for $33.50 on Monday to Thursday, $42.50 on Friday and Saturday per person entitles you to $42.50. For the mains above $32.50, just pay the extra price difference. - Choose any side dish from the alacarte menu @~$7.50 each. - Choose any dessert @$9.90 each, cheese @$13.50