Topiary Dining wasn’t in my initial ‘meal planning’ for my second trip to Adelaide. I had intended to use that ’empty meal slot’ to rest my stomach. I know… Like what was I thinking. But during the trip and on the night before (my empty meal slot), I got uneasy. Haha. Was thinking to myself what a shame it would be if I didn’t fully make use of my ‘meal slots’.

And remembering a friend recommended Topiary before, I quickly searched for information on Topiary’s reservation process. Although I wasn’t sure what got into me then because I didn’t make my booking via online booking system that same night. I think I was worried if my booking was too last minute since some restaurants only prepare enough ingredients based on secured reservations. But thankfully, when I gave the restaurant a call at 10am to make lunch reservation for the same day, the staff was able to accept my booking. :)

It was a good thing the restaurant started operation early at 9am because it’s quite a long journey to Topiary from Adelaide city centre. Almost 2 hours! Including waiting time to board the second bus from Tea Tree Plaza Interchange to Tea Tree Gully city, and a 10 minutes walk (on a hiking trail) to the restaurant.

Although I have to say the journey to Topiary was pretty cool. Although long, it allowed me to experience O-Bahn Busway; A guided busway part of the bus rapid transit system. A system first conceived to enable buses to avoid traffic congestion by sharing tram tunnels in the German city of Essen.

Indoors

Between indoors and verandah, I opted for the latter as my preference of seating. But unfortunately it was raining on the day of my meal. So while I was still able to sit at the enclosed verandah, I wasn’t able to enjoy the view as much because of the rain shield. View of the (small) garden and patio with the overhanging plants. But don’t get me wrong… The indoors was charming too. I liked how a touch of nature was given to each table. For the day that I dined in, rosemary was used.

Verandah

Topiary offered 2 courses (AUD45), 3 courses (AUD60) and tasting menus. And from the menu (pages 1, 2, 3), I ordered the tasting menu (journey), AUD140 which comprised of:-

1) Bread and crackling (above) – Wood-fired sourdough served with 2 types of butter. I thought the butter with crackling was pretty interesting.

  

2) Snack #1 (above) – Fried haloumi topped with ricotta and watermelon, and pork rillette wrapped within nasturtium. And the pork was batter fried such that it was (slightly) crisp on the exterior but soft within. The attention to details. Wow.

3) Snack #2 (above) – Chicken liver pate on cracker.

4) Snack #3 (above) – Smoked mackerel with abalone sauce.

5) Smoked mussel crumpet (above) – With mussel water mayonnaise, citrus marmalade and sour fennel.

6) Our ham and blackberry jam (above) – Paired with beetroot and hung goat’s yogurt.

  

7) Whipped house feta buried in brassica (above) – Was told to mix the salad up as there was pickled white onion, wild garlic flowers, broccoli, cauliflower, brussels sprouts under the crispy brassica. But I thought the dish was a little sour. Probably due to the dressing.

8) Pork with spring peas and beans (above) – Whole broad bean pod ghanoush, fresh pea and bean salsa dressed in allium vinaigrette. This was meant to be beef. But it was replaced with pork due to my dietary restriction. And the grilled aroma from the charred peas was really strong and fragrant. Pity about the pork which was on the fattier end.

9) Fair fish with Riverland asparagus (above) – With peasant’s bisque mousse and Riverland asparagus poached in smoked tomato butter.

10) Lambs neck and nasturtium (above) – With celeriac cream, nasturtium oil and juice, and dried lamb’s liver.

11) Mushroom macaron (above) – Was told that the macaron was made with Swiss brown mushroom. But the mushroom-ing didn’t just stop there. The cream sandwiched between the (macaron) biscuits had pine mushroom, and the macaron was further dusted with Swiss brown mushroom powder.

  

12) Colleens lemons and rosemary (above) – And the staff shared that the dessert was created to thank a neighbour who gave the restaurant rosemary and lemons from her property. Cake was unfortunately a little dry, but manageable when eaten with the rosemary-infused panna cotta or the lemon curd ice cream.

13) Latte, AUD4.50 (above) – And to end my meal, I ordered skinny latte for myself.

It was only after my meal that I realised Australia Good Food Guide (not to be confused as being awarded with hat) recommend another dessert dish called ‘Fallen Leaves’. It was on the menu, but not included in the the tasting menu. I probably could have requested to switch or order additional, but… I guess I only have myself to blame for not doing my homework prior to my meal. Sob.

Lunch at Topiary was nice. But the food didn’t exactly wow me though. So taking into consideration that the restaurant was a little far out (maybe not so if one drives), Topiary wouldn’t be in my Top 3 for recommendation in Adelaide.

Related posts:

Lunch @ Magill Estate Restaurant (Adelaide, Australia) Dinner @ Nido Bar & Pasta (Adelaide, Australia) Dinner @ Orana (Adelaide, Australia) Dinner @ Botanic Gardens Restaurant (Adelaide, Australia) Dinner @ Ester Restaurant (Sydney, Australia)