During our July stay at the Adelaide Hilton, we stopped into the lobby bar and restaurant several times, mostly to the bar for wine, but also for breakfast one morning.Over the course of our stay, we sampled Champagnes, sparklers and still wines, including a Barossa Valley Red Flight. The wine list, while not all that broad, or deep, did have enough wines, that held our interests, for all those visits.For Champagnes/Sparklers, we had:Moët Imperial NV*Moët Imperial Brut Rosé NV*Ruinart Rosé NV** For “Champagne Hour”Then for still whites:D’Arenberg Lucky Lizard Chardonnay McClaren Vale ‘13John Duval “Plexus” Rhône blend (Marsanne, Rousanne and Viognier) Barossa Valley ‘15Grand Casino Fiano Bar...
We came here for a Mother's Day dinner last night. Very large open space with classy decorations. Not sure about the ceilings though. They were understandably very busy, although gave excellent service despite this. The Morton bay bugs were delicious as an entree although definitely enough for two to share! We had steak, kangaroo and fish for mains. The steak and kangaroo were perfectly cooked and tender. The fish was a little dry but when this was pointed out they were very apologetic, offered to replace it, bring extra sauces & offered us free drinks later in the meal. The smashed potato side dish was AMAZING, so crispy and full of flavour. I didn't have dessert but they looked great t...
Very enjoyable meal at this restaurant. Spacious dining room decorated in earthy tones.
Staff were very responsive to my requests for information in regard to the menu, and service was efficient and courteous.
The menu is comprehensive but concise. The wine list is large, offering some excellent wines.
I had San Choy Bow which was chicken based, with light Asian flavours enhancing the dish.
For my main I had the (large) Pork Cutlet, with mashed potato, asparagus wrapped in prosciutto, and piquant sauce. Great meat, really enhanced by the sauce.
From the wine list I chose the 2010 Willunga 100 The Tithings Grenache. Went well with the food, and was a great choice.
I visited the Coal Cellar + Grill at the Adelaide Hilton for a work function. The conversation was convivial and free flowing, which was just as well because the food took an eternity to arrive (despite the group selecting from a limited menu). When it did arrive, the food was very acceptable. But something is not quite right in terms of the staffing and process management of Coal. If you are staying at the Hilton, it is a convenient option but perhaps not one that you would go out of your way to entertain if you are not.
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BFFs and I went for a special dinner. And it was, for all the wrong reasons.
We booked and were then told it would be 20 minute wait (we were on time). They did give us free drinks.
The service was terrible. The food terrible. We sent one dish back. More free drinks.
The couple at the table next to us had the exact same experience.
I wouldn't go back; I would rather pay for drinks than "earn" them due to bad service and bad food.
Coal Cellar and Grill was reasonably busy for a Monday night however, the service was attentive all night. The food was lovely. My friend and I shared a variety of starters and side dishes and all were delicious. If you're into meat their steak menu looked amazing.
Coal is a classy venue offering great cuisine.
My risotto was cooked well and a nice size, allowing room for sides and dessert. The pal's beef burger was larger, meaning she struggled with our sweet treats later, but they were too good to refuse.
Enjoyed a good steak and a fine Pinot Noir, the staff were attentive without being over the top, if you do wish to venture from the hotel this worth a visit.
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great? but not cheap, others could not blame. the staff was also very friendly. it is unusual that a hotel leads such a great restaurant.
only a perfect experience. great service. great food and wine. strongly advised
200 Day Angus Pure Tomahawk 1.2 Kg Potato Gratin Charred Broccolini Crisp Cos Herb Dressing Bearnaise Jus
Roku Gin Cured Kingfish Burnt Cucumber Leek Dressing Miso Crème Friache Soy Wakame
Heirloom Tomato Stracciatella Basil Capers Herb Oil Pickled Mustard Seed Crostini
Sa Southern Rock Lobster Pasta Tagliatelle Lobster Bisque Murcela Dill Herb Oil
Whole Baked Baby Barramundi Lemon Garlic Butter Fennel Native Sea Succulents
Lemon Red Ruby Chocolate Mousse Spiced Berry Compote Bitter Chocolate Sponge
65% Coverture Chocolate Brownie Coconut Raspberry Ice Cream Raspberries
Pork Belly Honey Soy Glaze Pickled Papaya Asian Herbs Cashew Sambal
Lamb Barnsley Chop Pea Verde Sugar Snap Peas Onion Jam Mint Labneh
Chicken Ballotine Black Garlic Asparagus Shallots Pancetta Crumb
