fermentAsian, Barossa Valley

I'm only going to say a few things about this restaurant. I booked it for my family's Easter lunch because I was intrigued by Chef Tuoi Do. She won SA's chef of the year award in 2011- less than 2 years after she opened and without having any prior professional cooking experience. Her restaurant has also been garnering several wine list of the year awards ever since. I'm happy to report none of these accolades have been exaggerated. 

fermentAsian is easily the best Vietnamese food I've had in Australia and what a lovely surprise to find it in the heart of the Barossa. The 7-course Chef's Tasting Menu is a steal at $65 per person. Every single dish was well balanced and cooked to perfection. The restaurant is set in a beautiful old stone house with a tasteful modern interior. I was also impressed by how the staff remained relaxed and friendly and the food came out at a good pace despite being a busy Easter lunch service. My only complaint is it's not located in Sydney! 

  Fresh betel leaves with sticky caramelised Hampshire pork

Fresh betel leaves with sticky caramelised Hampshire pork

 Grilled SA prawns with pomelo salad

Grilled SA prawns with pomelo salad

 A new favourite wine (crisp, delicate with light spices) thanks to this fantastic example of garganega wine

A new favourite wine (crisp, delicate with light spices) thanks to this fantastic example of garganega wine

 SA squid stir-fried with Chinese celery and spices - my favourite!

SA squid stir-fried with Chinese celery and spices - my favourite!

 Woops. Too yummy I forgot to take a photo first. Melt-in-your-mouth yellow curry of SA snapper. 

Woops. Too yummy I forgot to take a photo first. Melt-in-your-mouth yellow curry of SA snapper. 

 fermentAsian
 Another delicious drop

Another delicious drop

 Hanoi Spring Rolls with fresh herbs and classic Vietnamese dipping sauce

Hanoi Spring Rolls with fresh herbs and classic Vietnamese dipping sauce

 Salad of grilled wagyu beef with chilli jam

Salad of grilled wagyu beef with chilli jam

 Barossa Hampshire pork belly with ginger and orange sauce and stir-fried seasonal vegetables with garlic & fish sauce

Barossa Hampshire pork belly with ginger and orange sauce and stir-fried seasonal vegetables with garlic & fish sauce

There are no photos of dessert because we were too stuffed to have any. It's not a big dessert menu but i've already tagged the tapioca with orange and Szechuan pepper ice cream for next time.

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