Creative eating hits Adelaide TODAY! Ayhan Erkoc is one of Adelaide’s most exciting young chefs. Formerly Head Chef of The Manse, with experience in world-class restaurants such as Copenhagen’s Noma and both Pier and Marque in Sydney, he’s now back in Adelaide and has experimental dining in mind...
When glutton & nuts heard he was putting SOIL back on the menu (not that soil was ever even ON the menu mind) our ears pricked-up with excitement and we became very jealous that he’s decided to do his creative thing in Adelaide. Lucky Rads.
Celsius Restaurant and Bar opens today and if it weren’t for the thousands of miles between us, we’d be there... bib around neck, cutlery poised and tongues curling the words ‘vegtable patch please’ (which is an experimental starter of snails, herbs, soil, flowers, raw and pickled vegetables).
Ayhan’s focus is on local produce and classics with an experiential twist, meaning a bit of tradition and a LOT of fun. In our opinion, this is exactly what modern dining should be about. Ayhan and his staff will also be devoting time to ‘foraging expeditions’ – which means they’ll be making the most of seasonal, sometimes-overlooked ingredients growing wild around Adelaide, which is sure to be a real eye-opener!
Ensuring that guests enjoy a meal that plays on all of the senses is at the heart of Ayhan’s motivation: “I’ve already started playing with experiential accompaniments such as smoking pine cones and dry-iced lavender flowers," said Ayhan. "One of our first dishes, the ‘vegetable patch’, will include 'soil', snails, herbs, flowers, raw and pickled vegetables”...
We’re sure that the soon-to-be-famous veggie patch is where it will all begin, but with an imagination like Ayhan’s it’s certainly won’t end there.
In fact, we’re already eyeing up the star anise custard...
Celsius Restaurant and Bar is open for lunch Wednesday to Friday and dinner Tuesday to Saturday, from 10th August 2010.
Call 08 8231 6023 for bookings.
http://www.celsiusrestaurant.com.au/
95 Gouger Street
Adelaide, Australia, 5000
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