Celsius Restaurant & Bar

Interesting. This is sort of an El Bulli or Alina want-​to-​be in Adelaide.
Inventive platings but I was not impressed by the mains.
There were too many meat courses with insufficient variation.
I did really like their desserts though.

Took my wife to Celcius as a birthday present. Turned out to be a great choice (although being on a budget meant we could only afford the 4 course degustation). $ 85/​head or $ 125 with matched wines. The meal starts with some interesting snacks AKA entrée which warm up the palate for the main event. The four courses (to describe each feels like a spoiler for a good movie) were served with great timing and offered a truly varied and decadent journey for the taste buds. Temperatures, flavours and freshness were spot on.
Staff were all attentive and very adept at describing the often unusual looking but beautifully presented meals.
Décor/​atmosphere was pleasant and classy.
All in all I recommend checking Celcius out, although with our limited budget it’ll be on our «special occasion» list.

Disinterested waitress at the beginning spoilt the night somewhat. Degustation menu was good but lacking flavours. Each stage presented beautifully but didn’t wow us.

Odd menu. Good food. Good service. A bit too posh :)

When word spread throughout Adelaide’s food fraternity that superstar chef of The Manse, Ayhan Erkoc had flown the coop — tongues wagged and ears pricked. Knives (and forks) were at the ready. Critics poised ready to pounce like steel-​limbed cheetahs. Culinary cobras uncoiled and braced in the striking position. All were justifiably curious to see what magnificence this young Turk was going to bring to his own business.
He had nothing to worry about. Our state’s «Chef of The Year, 2008″ brought blue swimmer crab with nasturtiums (sometimes foraged from Waterfall Gully), Barossa Valley chicken with blood sausage, and kingfish tartare with wasabi snow to his new Gouger Street eatery. The potato, onion and „ash“ he served alongside a Black Angus fillet, was pouched inside a see-​through skin of horseradish jelly.
A proud forager — our Parklands’ snails scoot at the sight of Erkoc armed with a bucket and torch. That’s when he’s not spending time with fellow forager chef Rene Redzepi at „Noma“, his Copenhagen restaurant once awarded „World’s Best“. In Adelaide, thankfully Erkoc’s restaurant is more humbly named than its predecessor „FIG“. Celsius stands for sincerity and dedication to craft. It’s an insight into his favoured method of cooking… sous vide style…“we’re all about temperature», he says. Right on it, I say.

I remember when this place used to be a bar called Escobar, named after the famed druglord Pablo Escobar. It was a pretty messy, sweaty place, and the only thing going for it was the private function rooms. Maybe that’s why the place needed a reinvention, and I for one am glad to see what it has become.
Celsius is a very sleek, sophisticated, upmarket bar and restaurant, and if I’m being honest with myself, it’s not the kind of place for a dreg like me. But it’s a great place to go for special occasions, or to spend a night on the town in a nice suit if you want to impress the girlfriend.
They have some pretty ridiculous degustation menus, with 5 or 8 course options. I would personally never even try this, as it just seems like too much food. However, the a la carte menu is just as impressive, with lots of innovative mains to choose from. The Berkshire suckling pig is some of the best pork I’ve had, and it’s simple yet effective recipe is a treat for the tastebuds.
Go on, live a little. Put on your Sunday best and head into Celsius.