Lunch Thu-Sun noon-2.30pm
Dinner Wed-Sat 6pm-9.30pm
FermentAsian warrants the trip to the Barossa. The restaurant's backstory is cute - charming owner taught to cook by husband, wins awards with elderly parents assisting in the kitchen - and the food embodies quality over quantity. Hanoi spring rolls, the only orthodox Vietnamese offering and Tuoi Do's signature dish, are thickly wrapped and shallow fried, served with garden-picked coriander and lettuce. Four whopping, expertly grilled local prawns are plated with a powerful salad of orange and pomelo. An utterly aromatic Massaman curry with chunks of Mayura Station wagyu, creamy kipfler potatoes and wilted basil is worth sharing. Barossa pork belly is pleasingly simple: six crackling-crusted cuts in a rich ginger sauce. Desserts are elegantly sized: a petite lime crème brûlée or a violet wheel of sticky rice, with a lychee balanced on top. It all complements the celebrated 90-page wine list, supported by smart staff recommendations.