Eating out: Tap in to the groove | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-49F4-9041-2E36E2BB5333 b

The hospitality of Mesa Lunga and the promise of more surprises.
140 high street (cnr Morphett St), Mesa Lunga, city. Ph 8410 7617.
Catering industry folk, shoppers and diners in Chinatown and the market, as well as a large number of passers-
By has been peeping through the covered windows of Gouger and Morphett St corner, and most of last year, groovy's commitment to eating and drinking has been shown.
The gang behind the venue included Volta Ventura and Sarah Howell, partners at hendray St. vodka bar, as well as several other veterans of the Italian hospitality industry, they are working on their latest tapas, bars just adding fuel to the fire for those who are passionate about such things.
Put in a great design job and set a buzz for the crowd who like to take part in the next big thing --
This is exactly how it has unfolded in Mesa Lunga since it opened before Christmas. Location-
It is wise that this is a dream, set at the end of the drag of Gouger's main cheap and happy, but what is provided is very different from most of the usual fares in the area.
It looks and feels very delicate, on a simple white tile floor with dirt, emerald green leather recliner and dark wood tables, a long table permanently placed in the middle of the restaurant, there is a long bar on one side and an impressive ceiling on the back --
High shelf for glassware, bottles and tiles.
The room was set up for bar and restaurant service, even a smiling staff did not know the rules of the House: snacks in the bar, full restaurant on the table, a little two way outside, what a ghost thing.
It was quiet for lunch, so there were snacks and a full menu and we'll see how to go.
After dark, crowds flock and enjoy snacks and late nights, so snacks and pizzas appear most of the time in the bar area.
Long tables and seatsdown four-
Seaters with banquettes around the window can choose part of the former, as well as a short main course and dessert menu to eat more.
It is very difficult to become a stylish Sydney to satisfy the designer's Spanish, and the result is a very comfortable and relaxed atmosphere;
The cold music adds a suitable hearing atmosphere, and a DJ later "mixes" in a similar groove ".
From the menu and wine list, the first impression is a bit down --
They are dirty and have hemp and stains so there will be some yuk reactions at first.
In the past, the wine here was a good set of names.
Through Glass, you can find several emerging varieties, as well as some imported products from Italy and Spain, from soda to candy.
The service was a bit up and down, some fell on the table, some did not, the glassware was good, and the children were respected when they plundered the model and juice selection.
The restaurant menu serves six main dishes, including pasta, risotto and pizza. four main courses and a small amount of dessert are served.
All of this is supervised by former salt and restaurant 66 chef James boderroy, who has a team that includes George KO of the freight club, Amalfi, Eccolo and Tempo fame
If the starting snack indicates the end of the business, sit at the bar and order until you drop it down.
The goldfish carpaccio with pink grapefruit, olive oil, capers and lemon juice is just around the corner, and the sweet fish has just started to "cook" with its seasoning, and the citrus is full of sour flavor
The stuffed little squid is very delicious, soft and gentle, filled with chopped squid, eggs and parsley cooked with sherry, giving a delicate Mediterranean flavor.
The boneless quail has a clever spicing that is offset by the sweet thorns of the grapes and the rich North African flavor.
If they share, they all have their own personalities and jobs.
The power supply was not so successful.
Duck breast and duck leg, the meat is tender and rich, I ate something about pomegranate syrup in the sauce on black beans and rice, so sweet vanilla that the rest of the dish may not exist. A crispy-
Sn fish is very fresh and cooked well with citrus
There is the style sauce, but it is on a pile of mashed potatoes, which seems to be just a little bit of the foundation of the dish, absorbing a lot of acidic seasoning around it and getting messy in the mouth.
Both salads are well-dressed and full of vinegar and do not require much.
The Margherita pizza is great, beautifully crafted and of moderate weight, topped with plenty of delicious tomatoes, fresh patata shapes, fior di latte and generous pieces of basil.
Dessert snacks include small lemon curd balls, walnut-filled figs from Bote wine and yogurt, and a plate of fresh seasonal fruit, all of which are fine, while the larger menu is added by half
But sweetness helps Fredo. Coffee is good.
The problem is still there: Mesa Lunga will use its combination of snacks, drinks, bars and grooves or as a complete-
During this visit, all the previous snacks were thrown into the restaurant and the snacks became excellent, while the main course may be difficult to find support, however, before making a rash decision, settle the venue and its customers --
The foundation provides a happy addition to our dining choices. $2. 90-$7.
Snacks: $8-50 Main course$13. 50 $14-$20; pasta, $18-$24 $18-
$29 for dessert: $9. 50-$12.
Sherry, white and red from Spain and Italy, as well as most SA boutiques and reasonable prices, have attracted a lot of interest.
$15 Summary: The atmosphere of modern design and fashion creates a good atmosphereheeled, much-
Venues required in this jurisdiction;
The tapas and pizza are carefully prepared, and the bar dining is more attractive, while the more formal restaurant-
Eating style can be affected in the planning of things. 14Ratings -
Below 10: no trouble.
11: barely get through.
Some interest.
13. show commitment. 14: Good.
15: Recommended.
Really good. 17: Excellent.
18: special.
Over 18 years old: great dining experience.
All restaurants are visited without notice and are paid by advertisers for meals.
140 Gurg Street (cnr Morphett St), city. Ph 8410 7617. Lunch: Noon-3pm, Tues-Fri. Dinner: 6pm-late, Tues-Thur, Sat.
Dining all day: Friday, Sun (all-day tapas).
Seats: 85 inside; 48 outside.
Barrier-free facilities: snack bar area and bar facilities.
Owners: Mirella Morizzi, Danielle Tsogas, Walter Ventura, Sarah Howell and partners.
Chef: James Brodaghy.