Coal Cellar + Grill at Hilton Adelaide highlights the best of South Australia's produce with a team of talented chefs offering a mouth-watering menu that praises and reflects the beauty of South Australian produce within the dishes.
Incorporating a mixture of materials with natural timbers, leather, marble, granite and other rich textures, Coal Cellar + Grill showcases a contemporary eatery and lounge. Exposed concrete pillars and ceilings and large open spaces with bespoke furniture reflect contemporary design with raw, simple lines.
The charcoal grill is the restaurant's key focus, both its form and function, complimented by an extensive 3000 bottle cellar that houses over 500 varieties from Australia and world-wide regions.
The kitchen is led by Executive Chef, Daniel Fleming who has designed a menu to highlight the quality of the ingredients using a variety of cooking methods including the feature charcoal grill and rotisserie.
To start we enjoyed a selection of delectable entrees. Each item was wonderfully fresh and expertly prepared. Of particular note was the coal-grilled Moreton Bay bugs. The Moreton Bay bugs were stunning and cooked to perfection. The champagne and dill hollandaise accompanied the sweet Moreton Bay bugs perfectly resulting in a dish that was flavoursome, rich and complex.
For mains, we recommend sharing the Caab 1kg tomahawk steak, the classic steak for two which is essentially a very large rib eye beef steak attached to the bone. Like most high-quality cuts, it was best cooked rare to medium. Displaying a mastery in the manner the steak was cooked, it was cooked perfectly from end to end. A light searing ensured that the mammoth steak was lined with a thin crisp outer layer packed with caramelised beef flavour. The accompaniments to the steak were each delicious and wonderfully flavoured with the red wine jus boasting a wonderful depth of flavour.
With your steak, a side of Coal Cellar + Grill's duck fat chips is a must. Far from being just a side dish, denied due love and attention, these were sheer pleasure with each individual chip deep fried to perfection to achieve a crunchy golden skin and a fluffy centre.
Our evening concluded on a sweet high with a duo of moreish desserts. The Jaffa chocolate mousse slice is a chocolate lovers dream. Served with luxurious orange curd, anzac biscuit crumble for textural counterpoint and decadent white chocolate and orange gelato. The pannacotta with passionfruit sauce, pink rose milk and mango sorbet was simiarly delightful. A texturally perfect rendition, the pannacotta was silky smooth. Just barely holding its shape, it was quivering on the plate.
Hilton Adelaide's Coal Cellar + Grill transports you on a culinary journey through South Australia's finest produce matched with wines from the region to create a memorable dining experience.
Location: Hilton Adelaide, 233 Victoria Square, Adelaide SA 5000
Phone: (08) 8237 0697