The bistro at Barzaar on Unley Road at Unley offers both pub-style food and dishes that you can expect to see at a more upmarket setting. Though it took a while for our dishes to be served, the wait was well worth it.
Their Smoked Beef Brisket had a smoky flavour, and the accompanying piece of fried polenta was fried to golden brown and had a soft and fluffy interior. A salad of tomato and bocconcini added an element of freshness and the drizzling of gremolata completed the dish.
Smoked Beef Brisket (Photographed by Jonathan Phoon)
Though the name may not immediately suggest it, the Herb Crumbed Barramundi is like a deluxe version of Fish and Chips. The flesh of the barramundi was easily flaked apart with a fork and was contrasted nicely by the herb crumb coating. The panzanella salad, which included slices of apple, was a nice touch and the caper and dill mayonnaise complemented the fish nicely. A wedge of lemon was provided for adding some acidity to the dish.
Herb Crumbed Barramundi (Photographed by Jonathan Phoon)
While we thought the crackling of the Crispy Pork Belly was a bit tough, its crispiness still did a good job of setting off the succulent meat. The apple sauce served with the pork notably included ginger to give it an Asian flair and the fennel remoulade partnered perfectly with the pork. Accompanying the pork was a herb salad, which had a generous amount of mint, to serve as a foil to its rich taste.
Crispy Pork Belly (Photographed by Jonathan Phoon)
Of a portion size that is fit for sharing, the Crumbed Mushrooms were juicy with crispy crumb coating. The truffle aioli sauce that the mushrooms were served on was not too creamy and the truffle imparted a distinctive earthy flavour.
Crumbed Mushrooms (Photographed by Jonathan Phoon)
Their Lemon and Orange Curd Tart puts a twist on the familiar Lemon Curd Tart, with the inclusion of orange to add a touch of sweetness. The crisp pastry contrasted nicely with the filling and the blackberry coulis was not too sweet. The tart was at its best when eaten together with the accompanying vanilla ice cream.
Lemon and Orange Curd Tart (Photographed by Jonathan Phoon)
Something that is more commonly seen at Asian restaurants, the Deep Fried Black Forest Ice Cream had a nice chocolatey flavour and the cinnamon in the coating lifted its flavour. The cherry jam served with the deep-fried ice cream gave the dish the flavour of its namesake. Balancing things out were slices of strawberry and a dollop of whipped cream.
Deep Fried Black Forest Ice Cream (Photographed by Jonathan Phoon)
The restaurant offers a few deals to make eating there more affordable, such as $15 Schnitzels on Wednesdays. Parking isn't an issue as the carpark next to the restaurant offers convenient off-street parking.