web site last updated 25 June, 2014
new winter menu please click here

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

  • FermentAsianwhere food and wine are always par excellence September 21, 2013
  • Chef owner Tuoi DoAdelaide Advertiser Chef of the Year 2012
  • Tuoi Do's cooking startsin their extensive family garden where they grow much of the food she cooks
  • Partner in life and business wine specialist Grant DicksonAustralian Gourmet Traveller Wine Awards every year since opening
  • the FermentAsian garden is a family affair
  • and Tuoi Do's parents (from the left) Bang and Tinh are intengral to the restaurant team
  • our children from left Isobel and Olivia
  • Mandy our long-term front of housevisit the Barossa marry a winemaker it can be like that
  • new!!! Diep nuong dua va gieng 
Grilled Australian Scallops with Galangal and Coconut
  • new!!! Ga xao ngo sen	
Stir Fried Barossa Chicken with Lotus Root and Rice Paddy Herb
  • Goi bo den	
Grilled Barossa Black Angus beef with salad of fresh herbs
  • Nen Ha Noi	
Hanoi spring rolls with salad of fresh herbs and classic Vietnamese dipping sauce
  • new!!! Goi muc	
Grilled SA Squid with Fresh Coconut Salad
  • sharing is a great way to enjoy FermentAsian
  • delicious desserts
FermentAsian1 Chef owner Tuoi Do2 Tuoi Do's cooking starts3 Partner in life and business wine specialist Grant Dickson4 the FermentAsian garden is a family affair5 and Tuoi Do's parents (from the left) Bang and Tinh 6 7 our children from left Isobel and Olivia8 Mandy our long-term front of house9 new!!! Diep nuong dua va gieng 
10 new!!! Ga xao ngo sen	
11 Goi bo den	
12 Nen Ha Noi	
13 new!!! Goi muc	
14 sharing is a great way to enjoy FermentAsian15 delicious desserts16

open
lunch thursday to sunday 12 noon till 2.30 pm
dinner wednesday to saturday 6.00 pm till 9.30 pm
other times by prior arrangement

telephone 08 8563 0765

we are located at 90 Murray Street Tanunda South Australia 5352
get directions

privacy — web site designed and maintained by ann oliver — www.annoliver.com