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FermentAsian

The Barossa has long needed the culinary diversity that this airy, modern restaurant offers, embracing a gentle melding of north Vietnamese and other South East Asian cuisines. The compact 12-dish menu is designed to share and built around careful produce sourcing, evident in Hanoi-style caramel-basted Barossa Berkshire pork belly and braised beef cheek with Vietnamese herbs. Produce picked fresh from the kitchen garden gives big aromatic lift to minced grilled prawn, pork and sticky rice in betel leaves. Spices provide deep flavour harmony rather than a blast of heat in red duck curry with lychee and pineapple. An intelligent mix of wines, from local artisans to esteemed international producers, complements the food. You’ll be assured a strong finish with desserts such as caramel pear spiced with star anise and mild chilli chocolate ice-cream which is an intense flavour hit.