Every plate that comes out of the Bistro Dom kitchen is a culinary artwork, showcasing the best of South Australia in one beautifully presented package.
An eatery that caters for everyone’s time and taste, Bistro Dom runs on the ethos of ‘forever changing inspired by nature’, something they apply to every element of the restaurant. Marcus Carter bought Bistro Dom in May 2015 after looking for a venue where he could indulge in his love of good food and wine and spread that message to others. With an extensive background in hospitality, including stints at Windy Point and Gauchos, he was perfectly placed to take the reins.
The man in charge of the kitchen is Shane Wilson. Adelaide born and bred, he’s been practising his trade for 15 years, most notably with a stint at Hentley Farm. Together with his team of chefs, they forage for local produce in the Adelaide Hills and surrounding coastline. This give them access to plants, flowers, berries and fruits not normally available from suppliers and means nothing has to be transported over long distances from different climates. Following the ‘forever changing’ motto, the team use whatever they can find in abundance at any given time. This shifting availability forces them to constantly seek out new spots, leading to surprise discoveries and inspired dishes.
What they can’t forage, they source from local producers and suppliers, ensuring the very best produce appears on the plate. Beef comes from Coorong, fish from the Gulf St Vincent and venison and rabbit from small Hills’ producers.
The menu changes daily, showcasing the best of what’s in season and the variety of produce they can get their hands on. You might be lucky to find small plates such as seared yellowfin tuna served with lilly pilly, ice plant, dill and buttermilk; or pine mushroom with red foo potato, crème fraiche, rocket and pickled onion.
See what all the fuss is about with one of the delicious meat dishes, Coorong Angus scotch fillet has featured in the past, served with ox tail, sauerkraut, riberries and lemon thyme.
Finish off with a selection of desserts. Choices might include coconut congee with fig leaf tea, lime and coriander; or if your tooth is more savoury than sweet, opt for the constantly changing cheese selection, accompanied by lavosh, quince and fruit.
Taking the helm at the front of house is Martin O’Connor, who boasts a quality background in the hospitality industry, just finishing as Restaurant Manager at Penfolds Magill Estate. Martin was awarded Maitre’d of the Year in the 2014 Savour Awards.
The wine list is heavily curated, with an emphasis on South Australian drops. Featuring a large number of boutique and non-commercial wines, it aims to showcase what exceptional wine the state has to offer.
The dedication to South Australia is also seen in the restaurant’s design. Local artworks adorn the walls that aren’t covered in gilt-framed mirrors, while wooden bench seating runs down the length of one side. It is this effortless design that carries over to every element of the restaurant.