Siberia Bar and Restaurant
6 East Tce, Adelaide.
Review by Sarah List
Taking over the much-loved East Terrace Continental (ETC) site, the bar component of Siberia opened quietly way back in February to capitalise on its prime spot across from The Garden of Unearthly Delights. The restaurant renovation was yet to be commenced, and so COVID conveniently provided the time to do so and fully prepare the venture which will officially open July 17th.
Husband and wife team Serge and Elena have long dreamed of opening their own venture, having cut their teeth in hospitality in many different facets. Elena in particular has conceptualised and served five star food across Europe for years, but it’s even more special to be able to do so in your own place. The restaurant space has been made over with a cool monochrome palette and deep green foliage, which beautifully compliments the gorgeous antique windows, and breathes fresh life into the space. The concept is seasonally influenced fine dining, with the warmth of an environment filled with friends. While most fancy places often leave you feeling like the parents have let you sit at the big table and you’re afraid to spill your beverage, Siberia should leave you feeling full and happy with your taste buds satisfied. The food focus is ultra local and seasonal. Every beverage is SA produced, and the same goes for your plate. Leaning left of centre to your average menu, you’d expect to see chicken but instead they’ll serve duck or quail, and venison features instead of beef. What you won’t find is anything that doesn’t meet their exacting standards for quality, so be flexible as the menu may change on the day if a key ingredient has not met the grade. Vegan options are deliciously well catered for, and particular highlights on the night we attended were the porcini and cabbage croquettes with black truffle oil and the two desserts –poached pears in red wine and a chocolate mousse with raspberry coulis. Delicious. On the meatier side, the pork and duck were standout items for my dining companions, plus the savoury gorgonzola icecream with melon balls.
If you can’t decide what to eat, there are plans for degustation evenings and themed feast events (think dining like kings of another era) – and then there’s always time to head upstairs to the bar for a nightcap featuring a South Australian Gin wine or beer – or perhaps an espresso martini with local Monastery beans to prep for an even later night out…