Creating a hotel restaurant that attracts patrons beyond staying guests is quite the challenge in Australia, but something that Coal Cellar + Grill has been able to achieve with gusto on the ground floor of the Hilton Adelaide hotel.
The restaurant is housed in a modern space, with exposed ceilings, dim lighting and sleek leather booths.
The menu has been created to highlight South Australian produce, with a particular focus on seafoods and meats cooked over the large open-flame grills. Pan-seared scallops and Moreton Bay bugs are available as starters, with Asian influences also present in the fragrant and spicy san choi bao. From the grill, there is spatchcock, wagyu, rib eye and sirloin with accompanying sauces, and the opportunity to add squid, prawns or bugs for a fancy surf and turf. Kangaroo fillet, an increasing rarity after a period of great popularity, is served medium–rare with quandong jam. There are healthy sides for those staying disciplined, and some more indulgent options for those who are enjoying themselves.
PSST! For a great lunch option, pop in for their very affordable express menu.