More change is under way at Adelaide’s Bistro Dom as new chef Luke Southwood introduces a playful Mediterranean accent to the menu of the narrow eatery. Having previously produced stringent detox menus at The Sanctuary Byron Bay, Southwood insists on a healthy edge to dishes without sacrificing depth of flavour.
Kefir, everybody’s favourite fermented milk curds, appear in his sourdough, in a palate cleanser with lemon aspen, and in a white bean and leek tart with smoked onion, adding great depth of flavour without loading up on fat. Southwood also spent time cooking in Spain, which comes through in the menu’s strong seafood focus – grilled king prawns in white gazpacho, for instance, and suquet, a rich Catalan seafood soup bolstered by an aromatic picada sauce. A flexible lunch menu, built around snacks and shared plates, is also attracting time-poor city workers.
Bistro Dom, 24 Waymouth St, Adelaide, SA, (08) 8231 7000.
