Auge
Editorial
Auge Ristorante places lofty expectations on itself, opening its menu with the definition “Auge: to continually strive to be at one's peak, pinnacle, or to be popular”. Despite somewhat arrogantly proclaiming its aspirations to reach the pinnacle of popularity, Auge has secured its position in Adelaide's good books. The menu keeps it simple with three options: two courses for $59, three for $79 or four for $95. Once you narrow down your hunger to one of the three categories you can fill your quota with such dishes as lobster and dill terrine with cockles in cognac vinaigrette, or potato dumplings with chantrelle mushrooms, walnuts and mascarpone.
The cheese plate was put together by someone with a nose for fromage and a head for evocative descriptions, truffled pecorino is described as “aged raw sheep's milk injected with black truffle paste, straw in colour, [with a texture that is] slightly gritty and breaks up in the mouth”. The exterior and interior of the restaurant are so handsome as to induce a swoon, with shiny copper doors and a dining room rich with rusts and oranges. Auge's easy Italian style and swinging service keep it top of the pops on the Adelaide dining scene.
Jennifer Miller, May 2007
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Darren Richards
March 19, 2010
Without a doubt my favourite restaurant in Adelaide. It has everything going for it......amazing food, great wine and exceptional service. If you want to go to a restaurant that will keep you wanting more and going back regularly, this is the one!!!!!
Peter Jackson
August 06, 2010
always sensational. A real escape from the real world and worth every dollar. Dont rush it - let the staff look after you and a wine list to die for.
Margaretduval
October 19, 2011
I had a superb evening at Auge some years ago but was disappointed recently with the very costly, miniature serves – the citrus cured salmon entree was laughably small – and the bread was stale. Most of the staff were pleasant but didn't seem to know who was looking after which tables. My entree and main course were very good, albeit meagre.
Margaretduval
October 19, 2011
I had a superb evening at Auge some years ago but was disappointed recently with the very costly, miniature serves – the citrus cured salmon entree was laughably small – and the bread was stale. Most of the staff were pleasant but didn't seem to know who was looking after which tables. My entree and main course were very good, albeit meagre.
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