Adelaide Casino Food Menu

admin 4/2/2022 02/04/22

Further cementing Adelaide's place as one of the world's great food destinations, signature restaurants Sean's Kitchen and Madame Hanoi will be joined by three new specialty restaurants. The rooftop bar will also offer unprecedented views of Adelaide. Life is Delicious. Savor the flavors at Buffalo Creek’s collection of exciting restaurants. Take in panoramic city views while relishing filet mignon, share a plate of loaded nachos with a friend over laughs and conversation, or grab a delicious donut and Starbucks ® brand coffee between activities.

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High tea as most Americans think of it (a dainty meal of tea, scones, finger sandwiches, and sweets) is more correctly known as 'afternoon tea.' Regardless of what you prefer to call this afternoon meal of tea and snacks, I think you'll find that these scone recipes, finger sandwich recipes, and tea pairings are useful in helping you throw your own tea party. Adelaide Casino is a large casino and recreational venue on the north edge of the Adelaide city centre.Located in the heritage-listed Adelaide railway station building on North Terrace, Adelaide, the casino has 90 gaming tables and 950 gaming machines, as well as several bars, function areas and restaurants.

Hand cut fries, truffle oil, pecorino, parsley, charred onion ketchup, garlic aioli
jumbo lump blue crab, cracker crumbs, ravigote sauce
fried wontons, wakame salad, shredded carrots, green onions, sesame seeds, sriracha aioli
fried shrimp tossed in wing sauce with blue cheese dressing, carrots and celery

Hungarian peppers, four cheeses, breadcrumbs, marinara, garlic toast
Spanish meatballs, smoked paprika and tomato sauce, cojita cheese, crusty bread
Crispy fried brussels sprouts, roasted garlic yogurt, sea salt, fresh dill

SOUP & SALADS

romaine and mixed greens, tomato, cucumber, radish, pickled red onion, crumbled blue cheese, garlic croutons, balsamic dressing,
romaine, classic dressing, olives, garlic croutons, shaved parmesan, lemon
anchovies by request
add grilled chicken, shrimp or crab cake
romaine, cucumber, tomato, red onion, bell peppers, olives, pepperoncini, feta cheese, Greek vinaigrette, grilled pita
add grilled chicken or shrimp
roasted beets, grapefruit, goat cheese croquette, arugula, mixed greens, fennel, pickled red onion, citrus vinaigrette

HAND HELD

carved strip loin, au jus, horseradish, kimmelweck roll
blackened chicken, roasted peppers, grilled onions, melted blue cheese, lettuce, garlic mayo, brioche roll
Southern fried shrimp, lettuce, tomato, pickle, Crystal mayo, French bread
grilled four cheese and tomato on sourdough with tomato basil soup.

ENTREES

beer battered Pacific cod, french fries, coleslaw, crab macaroni, lemon, tartar
pan seared lump crab cakes, french fries, coleslaw, crab macaroni, lemon, remoulade
arugula and fennel salad, shaved parmesan, citrus vinaigrette, creole potatoes, lemon

andouille and poblano red eye gravy, stone ground Carolina cheddar grits
beef, pork and veal ragu, rigatoni pasta, Pecorino Romano
Vegetarian mushroom ragu, rigatoni pasta, Pecorino Romano

House Made Desserts

Restaurant Orana has been driven by creativity and discovery, of perfection, listening and learning. At the centre of this has been a team of people who loved hospitality and were knitted together through their genuine passion for Indigenous food and respecting the communities who shared their knowledge with us.

In our seven years, Restaurant Orana has moved through moments of despair, perseverance, and celebration. We got a lot wrong but we also got a lot right. We achieved more than ever thought possible and feel privileged to have scored a few accolades along the way.

Like all of my hospo mates around the world, COVID closed our doors. For us, with our lease ending in a couple of months and the current restrictions meaning we can’t break even, our closure has become permanent. As we packed up our little restaurant back in March, with ex-staff coming in to help out the team, we had no idea how long this thing would last for, none of us thought it would mean the end.

With the uncertainty of tourism and hospitality it’s not the right time for Orana 2.0 so the plans we had started discussing have been put on ice.

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My journey doesn’t stop here – I’ll continue trying to make a difference through food projects outside of the restaurant. And while these may be uncertain times they need to be a time of understanding, tolerance, and positivity for our industry and I’ll do whatever I can to help.

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– Jock Zonfrillo

If you have purchased or received a gift voucher that has yet to be redeemed then please contact Oliver Collison at ocollison@kpmg.com.au for further information.