Lunch Fri noon-3pm;
Dinner Tue-Sat 5.30pm-9.30pm
With a bird's-eye view over its turf, Adelaide Oval's flagship restaurant has big ambition, taking its name from no less a local hero than Henschke's famed single-vineyard shiraz. Chef Dennis Leslie pursues a bold line, drawing on his Filipino heritage in dishes that blur cultural influences. Some struggle, but the best, such as a kinilaw which sees lobster cured like ceviche and teamed with ginger, shallot and a fiery red chilli cracker, truly shine. Native ingredients play a role: bunya nut purée and native currant jus as foil for lamb, say, or toasted sea parsley with still-smoking rainbow trout. A dense tres leches cake with a cumquat marmalade and bracing lime sorbet is a pleasing play on flavour and texture. More polish is needed from young floor staff attending the well-spaced tables, but as you splash out on a glass of the restaurant's namesake shiraz, it's still an experience that reaches beyond stadium-dining expectations.
3 courses $85, 4 courses $105, 8 courses $175
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