LOCATIONAt the half-way mark of O’Connell Street.
PROFILED BY DE GROOTS MEDIAAwarded “Best Seafood Restaurant in Australia, 2006” after it was born on the culinary strip of Hutt Street, Blanc Bistro and Grill has been impressing Adelaide for years. Brothers Norman and Sam Thanakamonnun collected several gastronomic gongs during their first five years before moving the magic to Currie Street in 2007. Just three days before Christmas last year, Blanc Bistro and Grill surprised its followers by re-opening in North Adelaide Village. After the development’s squillion-dollar upgrade there is a new wing of restaurants, Blanc being one of them. The decor is simple and yet oh-so-stylish. Upon entering, you will find your feet on polished cement as they move towards the tempting ice bar. With bottles of vodka frozen inside, leaning on it is a rather cool experience and, for reasons mysterious, it doesn’t melt. Walk through to the main dining room and steel-coloured carpets meet a feature wall of white curtains. Dark timber tables are alternately set with mocha and white napery, and blue-bottomed water glasses are kept company by pots of greenery.
When you spot the warm salad entree of forest mushrooms with red wine poached egg, you’ll understand why Norman’s menus are so well respected. With toasted brioche, truffle hollandaise and asparagus tips, this dish demonstrates classic French influences at work. Norman’s finesse with seafood shines in dishes such as South Australian shellfish stew with tomato, saffron, fennel, pearl barley and smoked paprika aioli. The grill only employs prime local beef, aged at least three weeks. Sides of steamed spinach with lemon and virgin olive oil walk out the door. But before you do, you may like to partake in grilled banana pudding with rum, honey and malted vanilla ice-cream.
Roz Taylor