PROFILE BY BEST RESTAURANTS
The compact list of starters available at Panacea, serve as palate pleasers as you chew over the menu proper, or sip on a little something from the respectable drinks list. Ingredients of valdeon cheese and jamon are a tasteful indication of the high standard of dishes and their Mediterranean influences. A stuffing of Spain's prized blue cheese can be found in crumbed olives while its coveted cured ham is presented with pecorino, hazelnut and rocket salad. Over a dozen small plates satisfy the dining public's continuing appreciation of tapas style grazing. Order a selection of chef Dioni Pike's dishes to share and your table is in for a very sexy meal. Kingfish Peruvian ceviche and cous cous crumbed scallops with hazelnut vinaigrette tempt as a seafood component. A rabbit, white bean and Spanish sausage hotpot adds provincial undertones, while slow-cooked pork belly is pure indulgence with saffron-threaded aioli.
With mains such as twice-cooked porcini mushroom and goats curd souffle, you could be forgiven for not wanting to share. Lamb cutlets with Valencian peas and sweet potato skordalia are likely to see your companions licking their chops with envy too. Cheese served with saffron vanilla pears, walnuts and lavosh presents good reason to visit the bar's cool red wine cabinet. Andy Curren and his long-term hospitality partner Adam Nero have put together one of Adelaide's newest and most stylish sans-pretension restaurants. The open kitchen can be viewed from bench seating with stools, tables set on the sound-proof marmoleum-lined floor or funky fabric upholstered banquette and ottoman seating. The aquarium accented courtyard isn't half bad either. Good taste abounds in Panacea.