Andre’s Cucina & Polenta Bar
As its name suggests, polenta takes a starring role in Andre’s Cucina & Polenta Bar’s menu, along with other delicious Italian cuisine. The owner, Andre Ursini, boasts a celebrity background as one of the contestants in the first series of MasterChef Australia.
With a frequently changing menu, diners are recommended to put aside the a-la-carte menu and look instead to the blackboard menu that recommends new, seasonal dishes depending on what produce is available at the time of year. With a philosophy of serving fresh, simple and seasonal Italian dishes, this popular restaurant is one of the best ways to experience an Italian dining journey without having to leave your seat.
Andre’s Cucina & Polenta Bar is one of the best Italian restaurants in Adelaide, serving amazing, rustic, homely Italian food – family feast style.
Yummy Times recommends:
Thinly Sliced Black Angus Fillet with a Walnut and Taralli Crumb, Fresh Truffle Pecorino & Aged Balsamic
The tender delicate pieces of black Angus was silky soft and had the luscious melt-in-your- mouth feel. Topped with a buttery and nutty pecorino, sweet balsamic and crunchy walnuts, the flavours where finished off nicely, and mopped up by the side serving of bread.
Hand-Made Saffron Cavatelli with Blue Swimmer Crab, Bisque, Porcini & Fresh Asparagus
The cavatelli was al dente, slightly chewy with a bit of bite. The crab paired with the porcini added a beautiful delicate sweetness to the dish.
Being one of the specialties of the restaurant, this dish indeed delivered in terms of flavour. Paired with sautéed mushrooms, taleggio cheese, basil pesto and crunchy pine nuts, these ingredients enhanced the flavour of the entire dish, providing another dimension of depth to an otherwise humble Italian staple. The polenta itself was soft and creamy, smooth yet firm.
Mixed Salad with Radicchio, Iceberg, Rocket & Carrot Dressed with Vinaigrette
Simple, fresh and crunchy salad. The vegetables were fresh and crisp, and the radicchio, surprisingly wasn’t too bitter. It was dressed with a balsamic vinaigrette that was applied in perfect amounts.