Helmed by Chef de cuisine Simon Bell, Fat Prince presents a new menu that is both rooted in Middle Eastern traditions and fresh in its presentation of contemporary flavours. Bell’s South Australian approach builds on Fat Prince’s culinary journey, showcasing lighter flavours that seamlessly bring together familiar dishes and modern tastes.
Using everything from the herbaceous to acidic, he brings different profiles to the menu’s robust meats, mezze, and sides.
Try their Chilled Oysters, complemented with fresh citrus toppings of saffron, coriander cress, and charred orange segments that perfectly balance the oysters’ briny ocean notes.
Highlights from the heart of the house – their pit oven – include the Pit Smoked Aubergine with tahini and mint. Following a short sear on hot coals, the eggplant is peeled, then left to rest in the warmth of the oven away from direct heat, resulting in a silky smooth aubergine filled with deep layers of smokiness.
Another popular house favourite is the Adana Kebab Tartare 2.0, an amalgamation of Turkish street food and the upscale steak tartare served with Wagyu, Turkish pepper, and charcoal cured yolk.
Complete your journey through Fat Prince’s refreshed menu with their expanded dessert selection.
The Meringue is a must-try. Spiked with rosewater and peppered with sumac, its rich floral aroma is layered with passionfruit curd and Fanta ice cream, finished with orange and rosemary sherbet.
In addition to the new menu, Fat Prince is also celebrating A New Way to Journey Through Koktails, which explores creative drinking experiences inspired by individual stories and a more inclusive culture with its selection of full, half, and zero-proof koktails.
For more information and reservations, visit their site here.
A version of this article first appeared on epicure.
