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last updated December 16, 2014
Christmas trading hours
FermentAsian will close after service this Sunday 21 December, 2014 and reopen for dinner on Wednesday 14 January 2015
fermentAsian Chef owner Tuoi Do is Vietnamese and her partner in life and business is Grant Dickson who also works for Rockford Wines.
fermentAsian is unique to the food scene in the Barossa Valley and in two years of operation the restaurant has won numerous national awards including Tuoi Do winning Adelaide Advertiser Chef of the Year in 2012 and sommelier Grant Dickson two Gourmet Traveller Wine awards in 2011 and 2012.
The link between great food and great wine was immediately established and embellished by the fact that Tuoi Do’s parents have a passion for gardening and many of the ingredients used in their food are home grown.
please note — corkage is $15 per bottle
Groups of five or more diners are required to have the chef’s tasting menu, our set menu which is representative of our entire menu and $62 pp food only…please click here to see our Winter set menu
fermentAsian serves Modern Southeast Asian Cuisine
changes to our byo policy
We work in the wine industry and understand that our customers want to enjoy their own wines with Tuoi’s wonderful food and are happy to accomodate byo as a service to our customers, however, from July 1st 2014, we will no longer accept BYO on Friday and Saturday nights. BYO (bottled wine only) is still invited during all other services.
BYO for 750ml (or larger) premium bottled wines.
please note corkage is $15 per bottle