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Blackwood Restaurant

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by Jonathan Phoon (subscribe)
I love trying new food and new restaurants. My other passions are Origami www.weekendnotes.com/origami-classes-japan-australia-friendship-association/ and Pokémon www.weekendnotes.com/pokemon-center-tokyo/
Published June 11th 2017
The sister restaurant to Orana, Blackwood Restaurant specialises in offering Australian dishes that make use of locally sourced produce and native and wild ingredients. Their dishes change with the seasons so you can expect to see slightly different dishes depending on when you visit. When we visited, we were offered complimentary Fried Salt Bush Leaves that had a unique salty flavour and a bit of tang from vinegar.

Prepared on coals, the Potato Damper had that "toasted" flavour you expect from a dish cooked over the fire. The potato in the damper gave the bread its distinctive flavour. Served with the damper was butter to spread over the damper to make it more delectable.

Blackwood Restaurant, Potato Damper, Adelaide
Potato Damper (Photographed by Jonathan Phoon)


Great for those who want a salad-like dish, the tuna used in the Fire-pit Yellow Fin Tuna, Cous Cous, Karkalla and Lilly Pilly had a refreshing flavour which was complemented well by the karkalla and lilly pilly. Karkalla is a native Australian plant known to have leaves with a salty flavour while lilly pilly are berries that have a mildly acidic taste. The cous cous added a bit of extra texture to the dish.

Blackwood Restaurant, Fire-pit Yellow Fin Tuna, Cous Cous, Karkalla and Lilly Pilly, Adelaide
Fire-pit Yellow Fin Tuna, Cous Cous, Karkalla and Lilly Pilly (Photographed by Jonathan Phoon)


While the use of goat curds in their Strozzapreti Pasta, Wild Ashton Hills Mushrooms, Goat Curds and Chestnuts dish may suggest the dish will taste very creamy, the creamy taste was actually quite mild with a hint of tanginess. The pasta was cooked to al dente with the Ashton Hill mushrooms giving the dish its distinctive savoury flavour and the firmer chestnuts provided a bit of contrast.

Blackwood Restaurant, Strozzapreti Pasta, Wild Ashton Hills Mushrooms, Goat Curds and Chestnuts, Adelaide
Strozzapreti Pasta, Wild Ashton Hills Mushrooms, Goat Curds and Chestnuts (Photographed by Jonathan Phoon)


Presented in a way that was shaped somewhat similar to a bird, the Jock's Autumn Game and Adelaide Hills Venison Sausage Pie had a rich flavour from the combination of various game meats and venison sausage. The crisp and flaky pastry of the pie also contributed to make eating the pie an enjoyable experience. To help balance the rich flavours, a scoop of creamy potato mash was served with the pie.

Blackwood Restaurant, Jock's Autumn Game and Adelaide Hills Venison Sausage Pie, Adelaide
Jock's Autumn Game and Adelaide Hills Venison Sausage Pie (Photographed by Jonathan Phoon)


Great for those who want something smaller than their fire-pit cooked meats, the Berkshire Pork Scotch, Braised Cabbage & Fondant Potato had tender slices of pork with a delectable "char-grilled" flavour and the braised cabbage was a good partner to the pork. The fondant potatoes were cooked to perfection and a scattering of salt bush leaves added an element of saltiness to the dish.

Blackwood Restaurant, Berkshire Pork Scotch, Braised Cabbage & Fondant Potato, Adelaide
Berkshire Pork Scotch, Braised Cabbage & Fondant Potato (Photographed by Jonathan Phoon)


For dessert we ordered the Stolen Apple Tarte Tatin. The apples had that moreish caramelized taste without being too soft. The sweet fruit was set off nicely by the buttery and flaky pastry. A scoop of vanilla ice cream tied everything together with its creamy taste.

Blackwood Restaurant, Stolen Apple Tarte Tatin, Adelaide
Stolen Apple Tarte Tatin (Photographed by Jonathan Phoon)


Aside from the main menu, Blackwood also offers a Short Lunch on weekdays which allows you to enjoy a main dish with a beverage for $35 or a main, beverage and your choice of an entrée or dessert for $45. We enjoyed 50% off our total bill by taking advantage of a promotion from Dimmi. All we had to do was book the table through them.

Blackwood Restaurant, Saltbush Leaves, Adelaide
Saltbush Leaves (Photographed by Jonathan Phoon)


Blackwood Restaurant, Adelaide
(Photographed by Jonathan Phoon)
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Why? To enjoy seasonal Australian cuisine.
When: Tues-Fri: 12pm – 3pm 5.30pm – 10pm, Sat-Sun: 8am – 3pm, 5.30pm – 10pm
Phone: 08 8227 0344
Where: 285 Rundle Street, Adelaide, SA
Cost: About $34 per main dish
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