The home of Australia's Chef Hat Awards and Readers Choice Awards
08 8333 07...08 8333 072108 8333 0721
60 Bridge St,Kensington SA
22 to 26 Feb
Melon & RyeAdelaide City SA
Came here for a meal with the whole family and everyone enjoyed the food, which was of exceptionally good quality. We didn't eat entrees but we did have mains and desserts. The mains were universally good, particularly the venison and the chicken. The desserts were a little bit of a let down for such a nice restaurant, presented well enough but lacking that extra flair that gets a dessert from standard restaurant quality to truly fine dining quality. The wine list was superb, with options ranging from very good $30-odd bottles to more expensive, very fine wine. The waiting staff were very friendly and attentive and the manager was lovely, greeting us personally and checking to see that we'd enjoyed our meals at the end. Deserving of its Chef Hat.
I just love this Establishment . Whether it is dropping in for a drink or Dining or both. The Ambience is delightful. cosy in Winter with its open Fire
I just love the the little bar and fire place. Great for a catch up drink.
My RETURN VISIT CAME SOONER THAN I EXPECTED, CERTAINLY NOT DISAPPOINTED.GREAT MEAL, THE ABIENCE IS LOVELY, AND AGAIN,SO INVITING ON THESE COLD WINTER DAYS! AT THE END OF OUR MEAL, WE ENJOYED A COFFEE,SEATED IN FRONT OF AN OPEN FIRE, DOESNT GET MUCH BETTER THAN THIS!
What a delightful Restaurant!Enjoyed the meal very much,took along a few Business friends for Lunch recently, cold Winters day,when we arrived the fires were very inviting ,just so cosy. We setteled in very quickly. the food was excellent & the service was good. We all agreed, this establishment will stay on our list of places to return. Keep up the good work!
Tucked away in Kensington is The Rising Sun, originally an inn established in 1846 and now one of Adelaide’s premier dining experiences. History and character fill every corner of the restaurant, whose cosy bar and fireside tables summon patrons to savour a drop from the extensive wine list and indulge in good food in good company. Service is warm and attentive and the contemporary Australian dishes skilfully prepared. Assorted mezze like pan seared bug tails in oregano and garlic with marinated chickpeas make ideal nibbles or preludes to such mains as slow cooked venison shoulder paired with caramelised onion brioche, roasted beetroot, tart berry jam and chocolate infused glaze.
Hay roasted 600g lamb oyster blade with roasted garlic, quince and puffed wheat salad, finished with jus
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