Bistro Blackwood – Rundle Street, Adelaide

Bistro Blackwood, the acclaimed casual eatery of celebrity chef, Jock Zonfrillo, located at 250 Rundle Street in Adelaide’s CBD, has closed its doors.

Jock Zonfrillo

Jock Zonfrillo, one of the country’s most visible and prominent chefs, is the popular host and judge of Network Ten’s Masterchef Australia.

Zonfrillo opened Bistro Blackwood in the downstairs premises of his flagship restaurant, Orana, in 2107. The Bistro delivered a lively bistro-style option to the lauded fine-dining experience upstairs.

Zonfrillo is well-known, both domestically and overseas, for his passionate advocacy and use of native Australian Indigenous ingredients, culture and knowledge in his culinary creations.

Bistro Blackwood was a place for everyone, serving a seasonally evolving menu with daily specials drawing from the same indigenous ingredients and techniques that were brought to life at Orana.

If you are interested in knowing a little about Native Citrus, see here.

Bistro Blackwood – A baby sister to Restaurant Orana

Zonfrillo’s widely respected Restaurant Orana was, in 2018, named Australia’s restaurant of the year by Gourmet Traveller magazine.

The bistro was of the same style as its fine-dining sister upstairs, but at a different price point. It was still a quintessential Australian restaurant, but more approachable and families were welcomed, so there was a great choice of kids meals available.

Bistro Blackwood was a project for the Orana team. Importantly, it was a space for the chefs to be creative and use seasonal ingredients from the local organic farmers and suppliers. The restaurant even had it’s own forager, Peter, the the team cooked with whatever he brought them on a daily basis.

The name hinted to the fact that the bistro’s fire pit cooked with blackwood ash and the tables in Orana were made from blackwood.

Dishes were playful riffs on bistro classics. They might find smoked Goolwa pippies dressed with crème fraîche and beach succulents. Or perhaps fire-pit chicken with cos salad. And then there was the eponymous steak tartare. There were daily entree, main and dessert specials as well as ‘cocktails of the moment’.

If you are a fan of casual dining, check out our guide to some of the Best Pubs in Adelaide

The bistro would happily cater to dietary needs and was a favourite of many Adelaide families.

The menu included a punchy local-leaning wine list with an emphasis on lo-fi producers. Guests wanting to splash out beyond the 40-bottle list could order off Restaurant Orana’s 400-bottle spread, curated by the upstairs Sommelier.

Wondering where to go to get the best breakfast in Adelaide? Read on.

A bush tucker tasting plate as you might find at Bistro Blackwood

Bistro Blackwood Reviews

The reviews were universally strong for Bistro Blackwood –

Just terrific food at reasonable prices. A true bistro experience, based in Adelaide, but inspired by the world. Go now.

Simon Wilkinson, The Advertiser

With this crowd-pleasing mash up, Blackwood is what Australian dining is all about.

John Lethlean, The Australian

Bistro Blackwood hits on all marks.

Myffy Rigby, Good Food Guide

Looking for a quality cut of beef? Check out our guide to the Best Steak Houses in Adelaide

The Menu

SNACKS FOR BREAD

Spiced Red Lentil Hummus w/ sour cream & crispy saltbush 9

Fire-Pit Roasted Red Capsicum w/ sherry vinegar & herb flowers 9

Baba Ganoush w/ parsley yoghurt 9

Ndjua & Stracciatella 12

ENTRÉES

Freshly Shucked Coffin Bay Oysters w/ pandanus, ginger dressing 18/36

Baby Roma Tomato & Cucumber Salad w/ persion feta & basil 18

Broad Bean Leaf Salad w/ provolone, pancetta 21

Bistro Blackwood Tartare w/ french fries 19

Smoked Goolwa Pippies w/ crème fraîche, beach succulents 18

Crispy Golden Prawn Roti Prata w/ fermented chilli dip 18

Young Coconut w/ pumpkin & pineapple curry 17

Does the talk of pumpkin and pineapple curry make you hungry for a fragrant, spiced dinner? See our rundown of the Best Thai Restaurants in Adelaide

FISH

Spencer Gulf Prawn Pasta w/ fennel, chard, lemon & chilli 32

Snapper SoupSoup w/ chunks of snapper, spring vegetables 32

Fire-Pit Octopus w/ chilli chutney, crispy cassava, bean leaf & coriander salad 29

MEAT

Kangaroo & Broccoli Leaves w/ quinoa, pumpkin seeds & spiced yoghurt 30

450g Peppered Rib Eye Steak on the Bone w/ mushrooms & pressed potatoes 68

Ngeringa Organic Lamb w/ myrtle chipotle, cavolo nero & potatoes 33

Roasted Pork Belly w/ organic greens, rice noodle sheet, kombucha broth 32

Love the crispy skin and succulent flesh of pork belly? Then try our Easy Pork Belly recipes for yourself.

SIDES

Black Lentils & Buffalo Curd w/ baby kale, fermented mushroom dressing 12

New Season Asparagus w/ lamb hollandaise, pickled lemon 14

Fennel, Zucchini & Avocado Salad 12

Braised Finger Carrots w/ lamb, oats, herbs & spices 14

DESSERTS

Churros w/ salted dulce de leche, crème fraîche 14

Macerated Strawberries w/ strawberry eucalyptus, yoghurt granita 14

Chocolate Brownie Stack w/ blood orange, macadamia, salted caramel 14

Lamington Ice Cream w/ red fruits, chocolate 15

Kris Lloyd’s ‘Grace’ Goats Cheese w/ crackers, brush cherry, roasted wattleseed, walnuts 22

Tarte Tatin (for two) w/ apples, vanilla ice cream 28

What’s next?

Zonfrillo tested the Sydney market in 2019 with an Orana pop-up in the former Longrain site in Surry Hills. However, the option to extend the arrangement was not taken up.

Of course, the COVID-19 crisis and the ensuing border closures and restaurant industry chaos would not have helped, as would Zonfrillo’s reported permanent move to Melbourne. In addition, Zonfrillo is also said to be very busy with his native food flavour lab.

Zonfrillo has reportedly teamed up with venture capitalist Mark Carnegie to open a food laboratory where native Australian ingredients will be investigated and tested for commercial purposes.

Zonfrillo believes he has identified a gap in the indigenous ingredients’ value chain – a missing link between businesses looking to use native ingredients, and those with the know-how.

“Companies want to use Australian native ingredients but don’t know where to start. All they know is that there are amazing ingredients coming out of Australia – potentially the next goji berry – and they want to work with them.”

Dylan Cole
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