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The Belo Brazil Experience

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by Karen Ross (subscribe)
I love slow travel, slow food and discovering new adventures and delicious regional food in new locations. I'm on an indulgent quest and I'd love you to follow at
Published February 15th 2016
Rodizio style anyone?
When someone invited me to the Fleurieu Golf Course Restaurant, in Mount Compass, for a Brazilian-style barbecue I hesitated. You see I'm allergic to all ball sports and anything remotely clubby.

Luckily, rational thought clicked in, and I agreed to give it a try.

Fleurieu Golf Course and Clubrooms. Mount Compass.
Fleurieu Golf Course and Clubrooms. Mount Compass.

The stunning views from the extra large windows in the restaurant were an initial reassurance and there were no golf balls in sight so I ordered red wine and settled in to find out more about the food.

Stunning views from the restaurant
Stunning views from the restaurant

The Belo Brazil Experience has been happening here on Friday and Saturday evenings and Sunday lunchtimes for two years. Rodizio is an 'all you can eat' style restaurant service popular in Brazil.

Customers pay a fixed price and are provided with a coloured card, red on one side and green on the other. The servers will only bring more meat if the card is flipped to the green side.

Red for stop, green for go
Red for stop, green for go

Our delightful and informative server, David, explained that rodÝzio courses are served right off the cooking spit or skewer, and are sliced and plated at the table. The main fare is a selection of beef, chicken, chorizo, lamb, prawns and pork and is accompanied by potatoes, salad, traditional Brazilian rice, feijao (black beans) and various salsas and sauces.

First to arrive at our table was Pao de Queijo (Brazilian cheese bread) and spicy fries with house made aioli. The cheese bread was delectable, particularly when dipped in the aioli. I restricted myself to one 'spicy fry' in order to maximise eating capacity later. I was determined to taste everything on offer.

Cheese bread (Pao de Queijo), fries and Aioli
Cheese bread (Pao de Queijo), fries and Aioli

Next, in preparation for the main event, came the sides and sauces. Also small tongs for each person at the table.

Salad, beans, rice, salsa and chimichurri
Salad, beans, rice, salsa and chimichurri

The salad included palm hearts, a delicacy new to me. I immediately googled to make sure no palms would die without their hearts and learned that a specially selected clumping variety of palm is grown in North Queensland to produce palm hearts. It's a sustainable product and harvesting hearts does not harm the palm. Good news because I was enjoying eating the palm hearts.

Palm hearts in the salad
Palm heart salad

And then came the main fare. Tender rump, chargrilled to perfection, moist and juicy chicken thigh meat, very spicy chorizo, pork with a crispy coating and tasty lamb.

Each came on a large skewer and David explained that the small tongs should be used to collect slices of meat as they were cut.

Rump, chicken, chorizo and lamb.
Rump, chicken, chorizo and lamb.

Servings were generous and filling and, at one stage, I asked for a rest between courses.

David with the prawn skewer
David with the prawn skewer

Sadly, I managed only one barbecued prawn as I was in danger, at this stage, of being too full for dessert.

The charcoal grilled pineapple coated with sugar and cinnamon was worth the austerity. Topped with a scoop of ice cream it was sweet, juicy and a perfect end to a wonderful food experience.

Pineapple for dessert
Pineapple for dessert

Bookings are essential for the Belo Brazil Experience. I hope you enjoy it as much as I did.
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Why? An interesting twist on the barbecue concept.
When: Friday and Saturday evenings, Sunday lunch
Phone: 8556 8022
Where: George Francis Drive, Mount Compass, SA, 5210
Cost: Adults $39, Children $15
Your Comment
Thanks for the info.Have been here before...nice spot with a view.Will bear your review in mind...sounds like I should revisit and give my taste buds a Belo Brazil Experience.
by noelp (score: 3|1199) 1465 days ago
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