Meenakshi Rao had a savoury experience at Adelaide's most romantic eatery Hill of Grace when she was there for India's inaugural World cup match at the Adelaide Oval
Imagine sipping your favourite wine and savouring the best food in town with a stunning sunset in the backdrop and an enthralling view of the Oval – ‘Yes. It’s possible. Right here and now!,” chef Dennis leslie greets you with this positivity as you enter awestruck with the view and the spread of the Hill Of Grace. Right from the time you book a table to when you leave, expect unparalleled hospitality at his upmarket fine dining destination. The restaurant reconfirms your booking over the email and even sends you the address and way to get there!
The restaurant has been around for quiet sometime but HoG has come into the limelight more so since it was opened to the public for five days in a week. On match days, the restaurant serves a maximum of 55,000 people, including 3500 to 4000 people who are served plated meals in the corporate, events and Audi Stadium Club member areas, and 320 people who enjoy a buffet lunch in The John Halbert Room. “By the grace of God, we have been kept very busy round the year. And even more so now that we are open to the public. They love this place because it is about good food and wine matching. Of course the breathtaking view of the Oval, is well, breathtaking,” the chef says.
located on the eastern side of the Oval, this restaurant takes its name from Henschke winery’s acclaimed Hill of Grace. The restaurant is now home to the world’s only complete set of Hill of Grace Shiraz. This priceless collection dates from 1958 to the current release. “Henschke is an iconic winery in South Australia and the Henschkes loved the idea of the partnership. Hence, here we are,” leslie gives you a backgrounder before starting off the food journey. There are many options for the set courses that one could opt for. If you are a small eater, go for the four-course meal and add on the oysters for starters and some mini cakes as the encore. The 8-course meal and wine matched is for the foodie and someone who can spend valuable time at the HoG.
leslie’s food is majorly influenced by his love for Asian and Australian ingredients, his Filipino heritage, his time as Executive Chef at Hilton Adelaide and at The Brasserie with its south Australian menu. The tamarind-marinated quail breast which is roasted, then charred until dark and smoky with the barest tinge of pink inside, is definitely a must have at the HoG. And so is the pork belly and jowl which is slow cooked, diced and seared for a dressed-up version of the street food “sisig”. HoG is a heavenly choice for pork lovers who could dig into the crushed crackling and a sweet/sour syrup of quandongs and muntries too. In between a fried mullet fillet, raw cockles, shavings of raw squid tube, wakame and sprigs of greenery is what makes the course as complete as it could get. The three milk cake is surrounded by mixed citrus curd, sorbet, marmalade and dried flakes and is something you shouldn’t dare skip! The quantities are bite sized so over-eating is not a concern here.
If you thought the food was exotica personified, wait till you get to the wine list. A range of acclaimed Henschke wines headlines an extensive wine list, including more than 160 wines — all of which are South Australian. “It’s our sweet house wines which are the top sellers and guests come back for more and more. That’s a good thing,” chef ends with a broad smile.
Hill of Grace
Dinner: Tuesdays to Saturdays. À la carte or eight-course degustation is $295 with matched Henschke wines or $175 without wine
lunch: Fridays. Three-course is $85 or four-course $105