the next venue on the hit list for the tempting palates group was press* food & wine – located at 40 waymouth street, adelaide – in the heart of the cbd.
there are 2 dining areas at press.
downstairs – communal style seating and for walk-ins only:
upstairs – slightly more up market, in a loft/warehouse-style dining room, for those who have made reservations:
our party of 8 was upstairs – of course.
the group decided to share entree dishes. press calls these dishes ‘smaller’. there is also a selection of food called ‘raw’ which you can choose to have as your entree dishes.
but first the complimentary bread and butter:
wood-grilled squid –
a couple of salads:
the quinoa and lentil salad (pictured above) was a hit with everyone.
chorizo, red pepper and choka sauce:
deep fried crab:
before i get onto the mains, i should mention that the menu also has offal – pan fried lamb brains and char grilled calf’s tongue amongst other things. not my kind of thing but hey, each to their own.
your choice of mains on the menu is from the ‘from the wood grill’ section or the ‘bigger’ section.
the ribs were delicious:
the press burger and onion rings were ok:
the house-made pappardelle seafood dish was lovely:
i ordered the house-made spicy beef sausages with confit onion and mash. unfortunately there were way too many chunky pieces of fat in the sausages.
the group did order desserts to share – raspberry bomb alaska and the chocolate tart & rhubarb ice cream were 2 of the dishes.
press has a 4 course tasting menu for $68 pp and a roast suckling pig feasting menu (minimum 10 people) which requires 24 hours notice.
press has an extensive wine and beer list. their beer list includes, to use their own words, “many complex and rare craft beers”. their beers have “many provocative, sexy, and sometimes strange aromas and flavours.”
overall, press* food and wine had a good ambience, the food was well presented and the menu was a tad … different.
i would come back again to try the tasting plate or the pig feast!
mon-sat lunch & dinner 12 noon-late
closed sundays & public holidays.
bookings, for the upstairs area, are required – ph. 08 8211 8048
“if I had to narrow my choice of meats down to one for the rest of my life, i am quite certain that meat would be pork.” ~ james beard