PROFILED BY DE GROOTS MEDIA
Auge’s apparent drive to leave no stone unturned in the delivery of an exceptional restaurant experience has been acknowledged and awarded by customers and industry alike since it arrived. Auge remains one of the go to places in the country to impress with refined Italian food and the well-oiled workings of a professional hospitality operation. It is the George Clooney of Italian restaurants in Adelaide – devilishly smooth, handsome, with a cultivated cool. If it was near his villa on Lake Como in Italy, you can bet that he would be there.
I cannot speak for Clooney, but I am sure he would purr over the prix fixe menu and degustation options, to thoroughly enjoy what is on offer. Regardless of your standing, whether it that of movie star or one keen to indulge in the tasteful manoeuvring of prime ingredients into seductive Italian dishes, you too will leave with a smug smile after an evening of tomato-soaked sour dough wrapped in fried egg sheet, crispy salumi and goat’s curd, angel hair pasta with South Australian blue swimmer crab, potato dumplings with pulled pork and pork “bubble”, salt-baked Flinders Ranges dorper lamb and roasted spatchcock stuffed with cotechino sausage, pearl barley, sautéed grapes and fresh fig.
Auge’s menus are seasonal, but the chocolate fudge cake dessert, with salted caramel, burnt butter chocolate mousse, and chocolate meringue should stay as a crowd pleaser all year round. The wine list is worthy of solo review, as is the cheese. With the latter, let Vento D’Estate lead the way, with its herbaceous allure all the better for a roll in the hay. It’s wheels are aged blanketed under layers of it.