South Australian Style Magazine : South Australian Style 27 Spring
THE SPACE Nestled in the heart of the Adelaide CBD, the boutique Mayfair Hotel breathes new life into the inner city. On the lower level sits the Mayflower Restaurant & Bar - its striking décor very much stylish and elegant, from the trendy marble motifs to the staff clad in well-fitted uniforms. The Mayflower revives classic hotel cuisine, expertly bringing back some of iconic dishes of the ‘80s. Breeze down the ribbon staircase into the open foyer and channel your inner Don Draper with a cocktail at the bar before your main course. A bright open space flooded with natural light, it sports grey lounges peppered with accents of lavender and gold. In the restaurant, the feel is lavish yet warm and inviting. Velvet seats and white tablecloths, comfort meets luxury with each table setting arranged to perfection. THE MENU With their skillful, passionate chefs and the finest locally sourced produce, the menu celebrates old favourites in a modern setting. Award-winning Executive Chef Bethany Finn reimagines dishes to celebrate many of our local ingredients, such as lavish winter truffles, South Australian lobsters, Coffin Bay oysters and king brown mushrooms. The shared selection on offer is impossible to resist, from a mouth- watering traditional chateubriand served from a restored silver carving trolley to the chicken fricassee which uses the whole bird and is served with brandied livers, mushrooms and chicken jus. Bon appétit! MUST TRY The menu is filled with an abundance of ultra-tempting options - unique twists on French classics, a heavenly carvery range and fresh shellfish for the seafood-obsessed. You won’t be able to say no to a taste of these favourites. Grilled Lemon Sole with lemon butter, capers and parsley ($36) Lobster Linguini Pasta with brandy, cream and black winter truffles ($48) Traditional South Australian King Prawn cocktail ($22) THE LITTLE DETAILS Everything about the Mayflower is something to be savoured. With plush lounge seating and dim mood lighting, it’s a cosy yet chic dining space offering a relaxed atmosphere for you sit back, relax and enjoy the warm, attentive service. From the gleaming napkin rings to the fresh and vibrant flower arrangements, attention to detail is an essential part of the experience. COOL FACT The Mayflower’s wine cellar rear wall is made of Benedict stone and remains in its original condition. From the restaurant you’ll get peeks through the glass windows into the cellar full of tongue-tingling reds. CHECK OUT Open for a la carte Monday to Fridays and dinner daily, the Mayflower also offers a stylish and beautiful High Tea service from 2- 4pm on weekends ($39- 49pp). Arrange a date for you and your girlfriends to indulge and enjoy an afternoon of joie de vivre. Taking an inventive approach to sustainable practices and using local produce, the Mayfair have installed bee hives on the roof of the hotel. Other than having the most glamorous postcode in town, the bees are happily buzzing in a secluded custom-designed hive and have found their ‘flight path’ to fly to and pollinate. The busy bees produce honeycomb and honey for use throughout the hotel. From the Honey Trap cocktail at the HENNESSY Bar to the honey panna cotta produced for house banquets, you’ll find the sweet delicacy drizzled throughout all of the Mayfair’s menus. Bee enthusiast, apiarist and Executive Chef Bethany Finn oversaw the installation of the hives and kept them in her own home while their custom hives were being built. Her passion for using sustainable and South Australian produce has been a strong influence on dishes in the Mayflower Restaurant – don’t pass up any of the delicious desserts that incorporate the Mayfair Rooftop Bee Honey! THE STICKY STUFF WE LOVE The glorious dessert trolley decorated with works of art by the restaurant’s talented pastry chef. The cart is always at the ready for you to take your pick. The tempting selection almost looks too good to eat! SWEET TREAT Try ‘The Beehive’, a decadent dessert of meringue filled with lemon curd and hints of honey and ginger, with an injection of the Mayfair Rooftop Bee Honey.
South Australian Style 26 Winter
South Australian Style 28 Summer