Celsius. Unexpectedly Adelaide.
A recent assignment to South Australia included dinner at the newly opened Celsius Restaurant & Bar, Adelaide's latest contemporary fine dining restaurant. Chef/co-owner Ayhan Erkoc has worked for René Redzepi at Noma in Copenhagen. Yes, THAT Noma. So my curiosity was peaked to say the least. The vibe in the kitchen was nothing short of joyous and that energy certainly translated to the plate. The produce felt nurtured. Like there was a dialogue between it and Chef... “Sorry I’m pulling you from the ground, but don't worry, it'll be worth it, I promise you’ll be delicious…" Perhaps I’m projecting. Well anyway, that's how it felt to me. Ayhan has a clear sense of purpose - to nurture locally sourced, South Australian produce, to be innovative and to provide the diner with a gastronomic experience. The dishes were seasonal, with loads of fresh vegetables, herbs, spices and wild plants – all meticulously prepared. Celsius would be equally at home in Melbourne or Sydney (or New York for that matter), but the fact that it’s in Adelaide, makes it all the more special. It should be the reason that visitors stopover in the city when on their way to the myriad of other exceptional food destinations South Australia has to offer.
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