Adelaide’s newest dining destination, Station Road, has released a new menu with seasonal changes made to its popular offerings.
In keeping with its philosophy of showcasing the best seasonal produce available, it’s the first major overhaul of the menu since its opening in November last year.
Chef-hatted, Station Road has already built a strong reputation in presenting the highest quality Modern Australian cuisine with French influence. Co-owner, Mathieu Smeysters says seasonality is imperative in a place with abundant produce like South Australia.
"We don’t shy away from making last-minute changes depending on what we can get our hands on,” says Mathieu. "For example, our market fish always reflects the best line caught, catch of the day made available to us by our partnerships with some great fishermen.
"We have a contemporary Australian identity shaped through our appreciation of French produce and technique. For our new menu, we also have a few Asian influences and ingredients that have been used to elevate some dishes.”
Some highlights of the new snack menu are the smoked Moreton Bay bug with brioche and pear and Comte gougère with charred bay leaf - a real French classic which will transport diners straight to France.
For the bar offering, guests looking to enjoy a few drinks pre or post-dinner will be able to enjoy a range of snacks including pickled radishes served with buffalo milk ricotta and fennel seed, as well as marinated cucumber with Persian feta and curry oil.
Snacks are served all day from opening to closing, to complement the drinks offering.
"Station Road is so much more than just a restaurant,” says Mathieu. "With an extensive drinks list and classic cocktails created by one of Adelaide’s best bartenders, Saskia Lopez, Station Road presents the perfect bar setting as well.”
For those who do decide to linger, exquisite Beachport octopus is served with sweet corn, chilli and coriander as a new entrée on the main menu, or for stronger appetites, a Mayura Station Wagyu tartare with katsuobushi, charred cabbage and aged soy packs plenty of flavour.
The Asian influence continues into the mains with confit pork belly with Hokkaido scallop, black pudding and green apple, while a succulent venison loin served with sunchoke, Summer squash and cardamom will keep those with distinguished palates satisfied.
The catch of the day will be served with a remoulade, green goddess and a beurre rouge.
Changes to the menu are complemented by ongoing offerings at Station Road including the lunchtime French Classics, which change monthly, and bespoke events across the year.
Station Road will soon launch unique one-night-only food and wine experiences, where details will be communicated to those signed up to email newsletters. Until then, guests are encouraged to visit the bar, alfresco area and wine room where bookings are not essential.
Station Road is located at 1 Station Road, Adelaide.
