LOCATIONOpposite the south parklands and beautiful Himeji Japanese Garden.
PROFILED BY DE GROOTS MEDIAWhat a hidden treasure this is. Unless you have stayed at the Grand Chifley or someone in the know has filled you in, it is unlikely you will stumble across its restaurant. Quite a nondescript building, it sits across from the lovely Japanese Garden of the south parklands. Start your day with a breakfast at Zouk; take a stroll in the gardens afterward and life is good. Life gets even better when it’s dinnertime. The kitchen does not serve lunch but makes up nicely for it at night. That has a lot to do with Drew Kerr, resident food maestro. He knows his onions, does Drew, and his meats and seafood too. Having rattled pans in the cream of South Australia’s gastronomic regions, he has nutted out a cracker menu.
Coffin Bay oysters presented with a “Who killed Patrick?” topping are an introduction to Drew’s coolness and likeability. The bivalves also come with the Barossa’s Baillie brie or Pendleton chilli evoo from the Limestone Coast. Adelaide Hills duck is sourced to fill a crisp mandarin crepe and Kangarilla marron and Northern Territory crocodile to stuff a spring roll served with mango and paw paw salad. Mains continue to impress with South Australian flathead fillets battered with Barossa Valley Brewing’s Bee Sting beer. The beer’s honey nuances are partnered with preserved lemon aioli. Mt Compass venison chorizo, Cape Jarvis squid, prawns and Boston Bay mussels go into the paella and Hindmarsh Valley goats can be thanked for the curd in the pistachio dukkah and pumpkin risotto. A “grand finale” dessert is fitting for Zouk’s elegant setting. Not surprisingly, the menu finishes on a high note with sticky Willabrand Fig and macadamia pudding with Madagascar ice-cream and Aztec chilli mud cake with Alexandra Jersey cream and king strawberries.
Roz Taylor