Hyatt Regency Adelaide’s signature restaurant, Blake’s Restaurant & Wine
Bar is renowned for offering one of Adelaide’s finest dining experiences.
Located on the hotel’s Lobby level, Blake’s presents modern, innovative
Australian cuisine complemented by an award-winning wine list. The
superb seasonal menu, which puts an emphasis on simple presentation,
accentuates the freshness and flavour of South Australia’s best local
produce.
Head chef, Jason Camillo was judged South Australia’s ‘Chef of the
Year’ at the prestigious 2006 Restaurant & Catering Awards for
Excellence. Blake’s is open for dinner on Monday and Wednesday to
Saturday evenings from 6pm. Reservations are highly recommended.
Upper Lobby, Hyatt Regency Adelaide, North Terrace, Adelaide,
SA 5000
Tel: +61 8 8238 2381
Visit: adelaide.regency.hyatt.com
Terms & Conditions:
• Offer is not applicable with other special offers • Offer
is only applicable to food items and to passengers who present their
SIA/SilkAir boarding passes within 7 days from date of travel and
before order
THE BRASSERIE
15% off total bill
The Brasserie at Hilton Adelaide showcases the true essence of
South Australian flavour. Located next to the Adelaide Central Market,
The Brasserie’s chefs are at the perfect position to source for new
culinary ideas, adjusting menus and recipes according to the seasons.
Recently refurbished, The Brasserie provides a simple yet modern,
airy atmosphere, where guests can experience the best produce and
wines South Australia has to offer. Guests can even purchase the
fine ingredients to take home. It’s simple, unpretentious elegant
dining.
Hilton Adelaide, 233 Victoria Square, Adelaide, SA 5000
Tel: +61 8 8237 0697, Visit: www.thebrasserie.com.au
Terms & Conditions:
• Offer not applicable with other on-going promotions, discounted
items, negotiated rates, third party products and gift sets • Offer
is only applicable to passengers who present their SIA/SilkAir boarding
passes within 7 days from date of travel and before payment
THE GRANGE
15% off total bill
Resident chef Cheong Liew has led The Grange team since 1995 and
has since been named one of the ‘10 hottest chefs alive’ by American
Food & Wine magazine. His signature dish ‘Four Dances of the
Sea’ was also nominated by The Weekend Australian as the national
dish of Australia.
Mixing Asian culture, Australian ingredients and classical French
techniques, Cheong was one of the first to define his innovative
style as ‘East meets West’, earning him the name of ‘Father of Fusion
Cuisine’.
Terms & Conditions:
• Offer not applicable with other on-going promotions, discounted
items, negotiated rates, third party products and gift sets • Offer
is only applicable to passengers who present their SIA/SilkAir boarding
passes within 7 days from date of travel and before payment
