web site last updated April 4, 2013
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 our set menu which is representative of our entire menu and $57 pp food only…please click here to see our Autumn set menu
fermentAsian serves Modern Southeast Asian Cuisine
to the exotic aromas of Tuoi Do's cooking
we have added many personal touches
Adelaide Advertiser Chef of the Year 2012
with salad of fresh herbs and classic Vietnamese dipping sauce
sommelier, partner in life to Tuoi Do, master wine list writer
2011 and 2012
long-term front of house Jenny...the Barossa can be a bit like that!
a heavenly combination of different textures, just the right amount of heat and all the sweet-sour-spicy-salty components
Barossa Berkshire pork belly with ginger and orange sauce
where we all work and much of our produce comes from there
stir-fried SA squid with Chinese celery 
great food and great wine start in the garden and in the vineyards
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