PROFILED BY DE GTOOTS MEDIA
Twenty years on, Chloe’s remains a cornerstone of the Adelaide fine dining scene. Many have toasted to life, love and business by the light of Chloe’s marble fireplace. The elegant dining rooms are housed in a Victorian era villa, set back from the road down a path lined with gardenias and camellias. A step back in time, Chloe’s is lavishly decked out with antique mirrors, French doors and tables draped with damask, crowned with crystal glassware. Ask to be shown to the cellar and you’ll find yourself among some 10,000 bottles of the world’s best.
The food is a classical take on European haute cuisine, although new chef Johnny Triscari has brought a refreshing Asian streak to the menu. Everything is house-made and elaborately constructed, from the delicate tortellini entree filled with goats cheese and zucchini, to a finale of beautiful petit fours. In between, sample the rich venison rump mignon with blue cheese, dauphine potato and cassis sauce or the equally extravagant pheasant breast with roasted root vegetables, mustard fruits and shallot glaze. First-date candidates trying not to look too gluttonous might do well with the steamed tofu cake on roasted mushroom and sauteed greens. The temptation of desserts, however, like the tangelo souffle tart with ice cream and chocolate sauce will make dietary restraint pretty close to impossible.
DETAILS
Established in 1985 by proprietor/manager Nick Papazahariakis, Chloe's is situated only minutes from the centre of Adelaide. Set in beautiful landscaped gardens of established trees, gardenias and camelias. On arrival you will be blown away by the silver, crystal and damask all laid before you in their elegant dining rooms, one divided by a magnificent marble fireplace.
Everything about Chloe's reinforces that it is Adelaide's premier silver service restaurant, offering a complete experience of immaculate surroundings, lead light windows, pressed metal ceilings, antiques and artworks.
FOOD & BEVERAGE
Classic dishes are created with a modern edge and served by a highly experienced staff. The wine list is most impressive so if you are into wine, ask Nick to be shown the outstanding wine cellar which holds close to 10,000 bottles of wine. Chloe's Restaurant supports its staff to develop their skills within the hospitality industry as evident in the achievement of their head waiter, Neil McDonald winning two Sommelier awards and representing Australia at the International Sopexa du Sommelier competition in Paris.
FUNCTION FACILITIES
Chloes has been hosting corporate dinner, seminars, cocktails party, formal dinners, product launches for many years.
Louis Tannert Room
Restored to its original Victorian condition, the Louis Tannert Room overlooks Chloe's immaculate gardens. Featuring a magnificent fireplace, rare paintings and statues, this room is perfect for an intimate gathering.
Maximum capacity 12 guests.
Georgian Room
Featuring an antique boardroom-style table, this room is perfect for any occasion. The Georgian Room features two ornate fireplaces, antique mirrors and French doors Opening onto Chloe's immaculate gardens.
Maximum capacity 26 guest.
Function Room
A magnificent function room is available at the rear of the restaurant. More like a ballroom with a marble floor, it is decorated in the heritage style of the restaurant and seats up to 200, cocktails for 300. This room has its own private entrance and can even accommodate a car for a car launch. All the latest audio visual equipment is available - a definite alternative to holding your function in a hotel room.
Click here for further function information.
LIFETIME ACHIEVER AWARD HONOURS CHLOES PROPRIETOR
Restaurant and Catering Australia has launched a new award to recognise the significant contribution made by restaurateurs and caterers in the industry. Nick Papazahariakis has been the first recipient of this prestigious award.
