Executive Chef Tarik Marco and Head Chef Chris Matuhina have re-created a corner of southern France on Pirie Street in the heart of Adelaide. Cooked using high-quality local produce, their beautiful modern French food encourages you to take time to enjoy your meal. The simple interior has elements of rustic charm, which co-exist with well-chosen industrial highlights.
Each one of the authentic dishes is prepared with love and presented with elegance. Rougets poêlés avec ratatouille fine, morue salée feuilletée, jus de poivron rouge, aïoli au safran et chips d’ail comprises pan-fried red mullet on a bed of ratatouille. Red pepper sauce and aromatic fried garlic add a punch of flavour. Bouillabaisse provençale servi avec une rouille et croutons à l’ail is a fabulous feast of South Australian seafood. The flavours are light and zesty, with just a hint of spice.
PSST! Save some room for one of the decadent desserts, such as raspberry soufflé with champagne ice-cream and raspberry sauce.