12/21/2023 0 Comments Sprout restaurantSome of the front of house seem to have very little experience with things such as pouring wine, but I'm sure this is just an early days problem. Service needs some work, we were ignored at the front door while one waitress transcribed an order less than a metre away, didn't even look up, our six wine glasses sat empty during our main course whilst tables were being re-set around us, it was quite hard to get their attention to order a second bottle. Sprout is a healthy food restaurant offering dine in and convenient meal subscription services. ![]() Wine list had a good range and matched well with the cuisine. Open kitchen immaculate, chefs very quiet and organised. Portion sizes were quite large, excellent value per head. All the produce was very, very fresh and absolutely delicious. To discover more about Lou’s Place click here.Food was suberb, small menu but so much choice, Each dish was well executed and most had little treasures that the menu descriptions left unsaid. It will allow us to all indulge in our senses an experience that this city needs,” explains Themis.įind Lou’s Place at 1876 Barossa Valley Way, Rowland Flat. Using locally sourced & organic Ingredients to craft scratch-made. “We will be bringing something unique to Adelaide. We do things different here, making your life easier. We’re to expect indoor fine dining, as well as an outdoor bar with a more relaxed dining experience with this upcoming venture. “We have a really exciting venture in its very early stages of development,” says Themis.Īll we know for now is that the venue will sit inside the ANZ building on Waymouth Street in the city. If opening one venue per year wasn’t enough, Callum and Themis are also set to open another restaurant in the CBD later this the year. There are plans to trade on other days of the week, and open Lou’s Place for evening experiences. Lou’s place is currently open Friday to Sunday for lunch sittings, where you can stay for a quick lunch or indulge in a two hour tasting experience with a degustation across their whole menu. Other menu highlights include an 18-hour slow cooked lamb neck, garfish with lentil tabouleh and sweet serving of loukoumades with pistachio, honey and lemon thyme. There’s also a charred whole chicken, peas, zucchini, cabbage and pan juices, that Themis says is “one of the best dishes I’ve ever tried.” The menu includes a levy of fresh made pastas from ricotta filled agnolotti, linguini vongole to ragu Pappardelle. “Mediterranean food has a strong focus on the way you eat, it’s all about sharing amongst friends and the menu at Lou’s Place focuses on that.”Įxpect large share platters filled with locally sourced ingredients and a range of Mediterranean dishes with a modern twist. “We want people to come in, indulge in some delicious seasonal share plates, drink the wine from Miranda Lou’s incredible cellar door, and to sit back and relax in the beautiful Barossa,” says Themis. This soup consists of Vietnamese beef-tendon meatballs in a light and tasty broth. CHOOSE ONE: French bread / rice noodles / egg noodles / glass noodles / bowl of rice. Themis and Callum have created a place where culture, food and a stunning cellar door meet, making it a relaxed and memorable Barossa experience. This hearty spicy beef stew consists of chunks of beef and carrots. Lou’s place is a Mediterranean inspired food experience focusing on seasonal, local produce with wholesome and generous dishes. “When Lou Miranda contacted us, we knew that this was the opportunity to really embrace the experience that food can create,” says Themis. This ethos, alongside Callum’s upbringing in the Barossa and Themis Greek/Mediterranean background, was the catalyst for Lou’s Place. “We both love how food brings people together, it is the vehicle for fun,” says Themis. ![]() Lou’s Place at Lou Miranda cellar door is Callum and Themis’ newest addition to their growing portfolio of ventures. We will manage the whole experience from booking the chef to the menu, drinks (if required) and staff. Sprout owners, Callum Hann (fourth runner up of this year’s Masterchef All-Stars) and Themis Chryssidis, are continuing to sprout their business all over Adelaide, with a newly opened Barossa restaurant and a CBD location set to open by the end of the year. We work with 25 of the UKs top restaurant chefs.
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