Eleven

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Opened by Masterchef contestant Callum Hann, on Waymouth Street in Adelaide CBD specialises in offering modern Australian cuisine. Diners who visit during lunchtime can enjoy an express lunch deal consisting of a main dish along with either an entree or dessert dish.

The pork cutlet in their Boston Bay Pork Cutlet had succulent flesh that was set off nicely by crisp crackling. Accompanying it were Brussel sprouts that had a nice amount of char and the earthy celeriac complemented the pork nicely. Completing the dish was a whole grain mustard jus that added a lovely sharp flavour to the dish.



As its name suggests, the main component of the Calamari Noodles entree was calamari cut up in a fashion to resemble noodles. The calamari were very tender with a bit of firmness and the inclusion of squid ink in pipi reduction added a salty flavour that was not too overpowering. A mash of parsnip and kohlrabi was a good foil to the pipi reduction and crackers made from sago topped the dish.



The market fish used in their fish dish during our visit was garfish, which was cooked just right and did not taste fishy. The fish was served on a bed of lentils that still retained a bit of bite and the celery sauce vierge imparted a delectable tangy flavour to the dish. While not immediately obvious, capers were included to add a hint of their distinctive taste. Topping the fish was fried saltbush leaves along with a charred lemon wedge to add sharpness to the dish.



Their Crispy Skin Nature's Chicken was done excellently with juicy flesh that was easy to separate from the bones, and crisp skin well deserving of its name. The portion size was very generous. Accompanying the chicken were mushrooms and cavolo nero, an alternative name for Lacinato kale, with the sage beurre noisette tying everything together. Fried sage leaves sprinkled over the chicken reinforced the distinctive flavour of the sage in the sauce.



Presented with the lamb shaped like an oblong box, their Lamb Shoulder was tender with a bit of crispiness on the exterior portions. A mille-feuille made from eggplant acted as a good foil to the strong taste of the lamb and there was enough sauce to ensure the dish was not too dry. Beetroot and shreds of pickled rhubarb topped the lamb to give the dish an eye-catching appearance.



The mushroom tea in the Roasted Wild Mushroom entree had the characteristic taste of truffles and the mushrooms were cooked to perfection. An unusual ingredient included in the dish was purple potato, which is less starchy than yellow potatoes and has a nutty flavour. A change of texture was provided by slices of onion.



Their Rhubarb Souffle dessert that was delightfully light and fluffy and had the characteristic slightly sour taste of rhubarb. Topping the souffle was a scoop of white chocolate & lime ice cream that was a good partner to the souffle.



Mont Blanc is the name given to a dessert had sweetened chestnut puree as the main component. The chestnut puree was not too sweet and the chestnuts topping it retained a bit of firmness. The Mont Blanc was served on dulce de leche mousse that had the right amount of sweetness and puff pastry that was crisp and light. Served with the dish was a scoop of ginger ice cream along with cubes of candied ginger.



The decor of the restaurant gave it a cosy and formal feel. Diners have the choice of either indoor seating or in a covered courtyard-like area. Booking ahead is highly advised to ensure you get a table for the day you intend to visit.





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