Indulge in a carefully curated five-course menu that celebrates the bountiful offerings of the South Australian coast at La Boca Adelaide.
La Boca’s talented head chef, Jason Goh, will artfully prepare dishes using the freshest local seafood from Port Lincon to Kangaroo Island, showcasing their unique flavours and textures.
Wine to accompany each course has been expertly paired by restaurant manager, Michel Ugarte, with exquisite South Australian selections from Hahndorf’s Mordrelle Wines to ensure a truly exceptional dining experience.
$149.00 per person
Sunday, 5 May 2024
6:30 pm to 9:30 pm
Bookings are essential
Primero / First Course
Spencer Gulf Hiramasa King Fish Crudo
With finger lime, chive oil and passion fruit buttermilk dressing
Segundo / Second Course
Wood Fire Slow Butter Poached Coffin Bay Oyster
with egg emulsion and preserved lemon vinaigrette
Kangaroo Island Green Lip Abalone
with roasted pepper salsa and onion foam
Tercero / Third Course
St Vincent King Prawn
With garlic, chili oil, white wine and SA farm grown mixed herbs
Cuarto / Fourth Course
Lightly Charred Cured Port Lincoln Bluefin Tuna Loin
With provolone croquette and chimichurri hollandaise
Quinto / Fifth Course
Torta Balcarce Slice
with vanilla gelato
Paired wines from Mordrelle Wines, Hahnforf, with each course
Menu items are correct at the time of publishing but may be subject to change.
Special dietary requests are welcomed – just let us know your requirements when booking.