Siberia is a place of fine tastes and textures.
Every evening it is the place for a forest of European wonderland foods. If you are early for your dinner booking or just want a nightcap after dinner , come upstairs into our balcony bar which is exclusively stocked with South Australian spirits ( whisky, Vodka, Rum, and of course our famous SA gins) or have a cigar with your last whisky/coffee or port.
Find out what you have been missing that is available in South Australia.
Siberia will always be a place with a myriad of delicacies made up of items such as Venison, Wild Boar, Goose, Duck, Rabbit, Mushrooms and berries.
These tastes have been available in European cuisine for a long time, however in Adelaide these have been rare exotic treats. Which will be available in the heart of Adelaide
Siberia is a place where you can remember your childhood years ands the story books you used to read. Remember the food that was described in those books? The wild boar, goose, duck, venison?
Do you remember the pictures of berries, mushrooms and gorgeous cakes and ice creams?
Siberia a place where the foods of the deep forest meet mainstream European cuisine. Siberia is a place of high dining in a casual atmosphere. Where you will not go home hungry afterwards.
We have won Adelaide Best European Restaurant Two years running 2021 & 2022. Read further to find out why.
Your Chef Creator
When you hear of a person who has perfect pitch and can play music just hearing it once! Elena has the same talent with food! She can just look at the ingredients and intuitively understand what will taste best!
Elena was initially taught to cook in the Siberian Forests by her Forester father – each summer they would go camping in the forests – eating only what they caught, hunted or gathered – It was a summer made up of Rabbit, Deer, wild birds, berries and mushrooms – and then using spices to make the food taste great.
When Elena grew up she completed an Economics Degree in Hospitality and Cheffing (6 years of a cooking apprenticeship)!
Since then she has run some of the biggest restaurants groups in Siberia. .
When she migrated to Australia – she had to complete the Australian Qualifications. (Something about unrecognized qualifications ??)
She has always wanted to open her own special place, somewhere she can experiment and cook the foods of her childhood.