Let’s get straight to the point – I’m a fan of Jock Zonfrillo’s food. Orana is up there in my top 4 restaurant experiences, so I was extremely keen to check out Restaurant Blackwood which is kind of the ‘little sister’ of Orana and resides directly underneath it in Rundle Street, replacing Street ADL and before that, Universal Wine Bar. I was told the name comes from the blackwood coals that are often used in the cooking process, plus blackwood features in the tables upstairs at Orana.

The food at Blackwood relies on the same principles as Orana but is designed to be a more affordable option. Food is fresh, seasonal and sustainable, and features many native Australian ingredients – berries, bushes, seaweeds, most gathered through the foraging process. It’s a nice simple menu – 4 entrees, 4 mains, 4 desserts and 3 sides, prices ranging from $18 to $38, or there’s the tasting menu option which is $90 for food or $140 with matched wines.

Tonight, we decided to make up our own shared meal. To start, out comes some Potato damper with bbq chicken butter. I have to say, you’d be hard-pressed to find a tastier butter than this one. So savoury! They should sell it by the jar – it’s almost worth going just for this! The only butter that I’ve found this impressive before is the squid ink, nori and plum sake butter at Kazuki’s in Daylesford.

Read more at: https://jacquisfoodfetish.com.au/2016/04/15/restaurant-blackwood-adelaide/#more-3389