Hay's St Bar & Kitchen @ Goolwa, South Australia

Hay's Street Bar & Kitchen

7 Hays Street

Goolwa

South Australia

Note

- "outdoor" area that allows dogs with transparent blinds & heater

- full house indoors at 7pm on saturday

- A$250 for 5 pax - 1 snack, 3 entrees, 4 mains, 1 sparkling water, 1 beer
- in complete agreement with the consistent 5/5 review ratings e.g. Google, trip advisor, Australia Good Food Guide

- highly recommend Chicken icken pate, Goolwa pippis, 220g eye fillet

Snack 1: Chicken pate - A$14

Entree 1: Whole Baked Quail - A$18

Entree 2: Goolwa Puppies A$20

Entree 3: Roasted Cauliflower $17

Main 1: 220g Eye Fillet A$45

Main 2: Baked Garfish A$36

Main 3: Ing Henry Pork Cutlet A$40

Sides that came with mains

- broccolini & chips & roasted potatoes (no pic)

Kitchen & chef's but a bit blur :)

The Donut Cafe @ Victor Harbor

The Donut Cafe

Granite Island Road

Victor Harbor

The Flying Fish @ Port Elliot, South Australia

The Flying Fish

1 Foreshore Horseshoe Bay

Port Elliot

South Australia

Open daily

https://www.flyingfishcafe.com.au/

Asian Vermicelli Salad - A$14

Crumbed Flathead - A$8 / piece

Seafood Selection - A$18

Air @ Dempsey

Air CCCC ( Circular Campus & Cooking Club)

25B Dempsey Road

S249918

Note

- old site of Civil Service Club

- 60 day advance reservation 

- currently almost fully booked till end of June

- 2 floors of dining, with bigger groups in 2F, which also houses fermentation room and cooking studio

- dessert only possible in outdoor steps seating

- ala carte & S$98/pax chef menu available

- chef menu comprises of 3 starters, 2 mains, 1 rice & 2 sweets, which was more than sufficient for 2 of us

- s$4 for free flow carafe of sparkling water

- 5.30pm reservation on Saturday made 2 weeks in advance & finished dinner at 7.45pm

S$98 / pax chef menu

- 3 starters, 2 mains (chicken & sea bass), rice & 2 sweets

Outdoor step seats for dessert

Chef's face on knife?

Fermented scraps (roots, skin, husks, etc)

Starter 1 - Fermented Cassava Bread

- whipped mushroom XO butter

Starter 2 - Red snapper cerviche

- green mango, Kaffir lime, spiced emping crisps

Spiced emping crisps for Starter 2

Starter 3- Crispy Mushroom

- Sarawak black pepper emulsion, pickled chillies, garden herb spices

Mains 1- 1/2 Kampong Chicken

- grilled snake beans, lemongrass, kenari but tonkotsu, andaliman pepper

Mains 2 - Sweet & Sour Sea Bass

- eggplant, galangal hollandaise

Activator 1 - Steamed Heirloom Rice

- roasted Koji vinegar

Sweets 1 - Mango / Yoghurt Gelato

- caramelized whey, crispy rice & cashew crumble

Sweets 2- Re-Incarnated "Chocolate" Sorbet

- miso caramel, burnt Sichuan pepper meringue

Air @ Dempsey (Menu)

AIR = Awareness, Impact, Responsibility

- farm to table restaurant + cooking school + research lab

- collaboration with Ronald Akili, founder of Potato Head

"Burn" at the bar, R&D for new cocktails

Left - Chef Will (2021 The World's Best Pastry Chef & opened Room4Dessert, Bali in 2006)

Right - Chef Matthew, chef of Amas (now-defunct Copenhagen)

Either one will be at Air and Chef Will was in the house when we visited