Red October - Review

No, nothing to do with 
the submarine movie – this new addition to Adelaide’s CBD was inspired by a Moscow chocolate factory-turned-creative hub of that name. Its Russian owners have managed to avoid their country’s culinary clichés, conjuring up modern versions of some of its best dishes. Many of them feature in-house picklings, ferments and baking – notably delicious borodinsky sourdough rye. Start with the crisp, deep-
fried chebureki pork and sauerkraut dumplings with 
sour cream or venison carpaccio with fermented mustard and narsharab pomegranate sauce. Larger choices include ajika 
pork, a terrific Georgian-style dish of crisp-skinned pork 
belly laced with a fiery spice mix, served with julienned celeriac and fennel, fresh 
herbs and turnip purée.

Open Tuesday-Saturday for dinner