Executive Chef Daniel Fleming oversees all restaurants at the Hilton Adelaide, including Coal Cellar + Grill. As the restaurant’s name suggests, a charcoal grill and rotisserie feature strongly. The modern decor combines timber, marble, leather and granite to provide a comfortable yet slightly edgy feel, while copper-coloured lighting adds warmth. The open kitchen allows diners to glimpse the busy chefs at work.
Meat is the star of the menu, and each cut is cooked to perfection. Pork ribs have a zesty flavour thanks to the chipotle-infused coating. They come with thick-cut Texan chips, ranch-dressed slaw and a bowl of warm water – so you can clean up after using your fingers to eat the ribs! Spiced duck is surprisingly delicious. Shredded duck meat is served with coal-grilled Turkish bread, an almond herb salad plus citrus and apple caramel.
PSST! The restaurant offers a wine flight comprising three 70ml samples. It’s a great way to taste wines without committing to a bottle!