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RAFFLES ROOM AT STEVENTON LODGE
Adelaide, South Australia
CLOSED. One of Adelaide's most distinguished Chinese restaurants, Raffles Room sits elegantly among the serene, leafy surrounds of Tea Tree Gully. Beckoning with old-world charm, the formal dining room melds its colonial style decor with linen-draped Chinese banquet tables that cater perfectly to groups. The menu is equally impressive, with dishes such as their signature rainbow duck or king prawn hot pot alongside the classic Chinese delicacies we have all come to love.
Does not accept
Does not accept
Specials & Events
1362 North East Road
Tea Tree Gully SA 5091
Tea Tree Gully
+61 8 8395 0339
Licensed & BYO (wine only)
Specials & Events
This restaurant has not scheduled any event.
Please contact the restaurant for further information.
This restaurant has not uploaded any menus.
Bar / Wine Bar
Function for 50-100
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
Suitable for Pre Theatre
Suitable for Product launches
Suitable for Weddings
This restaurant does not have any awards.
This restaurant has not being recommended yet.
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Raffles Room at Steventon Lodge
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PROFILED BY DE GROOTS MEDIA I was keen to peek into this regal character; beckoning with old-world charm. Inside, homage is paid to the iconic Raffles Hotel. Walls are tastefully adorned with sketches of Singaporean nostalgia. Crisp, white linen abounds and antique cabinets display ornate porcelain. Steventon Lodge houses the formal Raffles Room, however, directly adjoining it is an enclosed patio cafe. I walked from carpet to tile and realised this poor beauty suffers from a split personality; her refined demeanour meeting expectations until she turns from regal Asian restaurant to casual Oz cafe in the space of a footstep. The restaurant menu is a mix of Chinese, Thai and Malaysian dishes. Chef Yank caters for the predictable with entrees such as prawn toast, Vietnamese cold rolls and hot and sour soup. Quail is an appreciated inclusion, grilled with piquant Thai herbs and spices. For mains, the Eight Treasure Duck is certainly the house treasure, although the crispy skin roast duck is popular too. Seafood is well represented with salt and pepper squid, garlic prawns, and Szechuan fish fillets. Thai-style red curry also pleases. Shan Dong chicken makes an appearance, however I was disappointed not to see more eclectic treats on show. I am hoping that if subtle enquiries are made, some of those more special dishes that generally elude printed menus may find their way to the table. In the meantime, the exquisite ambience of Raffles Room more than satisfies. Roz Taylor
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