Fig Ristorante
Fig Ristorante
95-97 Gouger St
Adelaide SA 5000
Phone: (08) 82316023
Making a smashing debut on the Gouger Street scene in late 2009, Fig Ristorante merges the relaxed feel of a cosy lounge bar with a swish a la carte dining area that's set to be the backdrop to many romantic nights out. Taking the place of former venue Escobar, Fig goes its own way with its diverse menu of Mediterranean, Modern Australian and Asian-influenced dishes. You'll find everything from butter-poached pork belly with crushed wasabi peas, rice noodle and rocket salad, and an apple and fennel chutney; to a grilled 300-gram, 120-day, grain-fed Naracoorte black Angus rib eye with horseradish cream and garlic greens. The wine and cocktail lists offer an extra "wow factor" to the proceedings, especially with the inventive use of the restaurant's namesake, figs, in some of the main cocktails.
- Open
- m
- t
- w
- t
- f
- s
- s
- Breakfast
- Lunch
- Dinner
- Late
- open
- closed
Features:
- Cr Last Modified : 2013-03-15 15:55:07
- Cost Entree Min : $13.00
- Cost Entree Max : $16.00
- Cost Main Min : $22.00
- Cost Main Max : $38.00
- Cost Dessert Min : $10.00
- Cost Dessert Max : $12.00
- Bookings Accept
- Bookings Group
- Alcohol Wine By Glass
- Alcohol Bar
- Alcohol No Meal
- Cc Mastercard
- Cc Visa
- Cc Diners
- Cc Amex
- Pay Eftpos
- Parking
- Wheelchair Access
- Alcohol Licensed
- Date Modified : 2013-03-15 15:55:08
Copyright © [2013] HWW Pty Limited.
Featured Food & Recipes
- Andhra curry leaf chicken
- Fish head curry (gulai kepala ikan)
- Roast capsicum sauce (salsa de pimiento)
- Spiced pork skewers (pintxos morunos)
- Linzer torte
- Cauliflower and cavolo nero rice pie
- Indian chicken korma
- Lemon meringue tart with blueberry jelly
- Warm salad of rare roasted venison with celeriac, pear and red cabbage
- Best end of lamb with eggplant caviar and a fricassee of sweetbreads, chorizo and anchovy

Hot Tips
Deep-frying
Make sure the oil isn’t too hot or the food will brown quickly without cooking fully on the inside. This is particularly important when making bulgur kofta. On the flip side, overcrowding the fryer can cool the oil too much and result in soggy, greasy food.
Glossary
Candle Nuts
Candle Nuts look similar to a macadamia: round, creamy and with high oil content – they’re normally used to thicken sauces. Common in South East Asian cooking.


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