A Taste of South Australia at Maude in Beverly Hills

As the masks come off, the Michelin stars come back! Tasting menu restaurant Maude is back for reservations. Below is a look at a special night at the restaurant back in 2020, right before the pandemic hit Los Angeles hard but it gives you a look at what you might expect for your own night out now in 2022.

Maude Restaurant in Beverly Hills has always been about the source ingredient. And the South Australia menu at Maude is just another spin on what source really means.

When Chef Curtis Stone first opened Maude in January of 2014, the tasting menu revolved around citrus before moving on to artichokes in March. In January of 2018, the restaurant made a shift to focus on a particular wine region instead, beginning in the Rioja region of Spain. In July of 2019, Executive Chef Chris Flint took over the kitchen, with a focus on the Champagne region of France.

In 2020, the restaurant continued its focus on the source ingredient, with a focus on South Australia and the reverence its citizens hold for the respect of the earth.

The South Australia Menu at Maude may revolve around the wines and ingredients of the region, but it’s a return to our source humanity that makes this a standout.

The restaurant donated all profits from the menu’s run to Chef Curtis Stone’s 2020 #Commit2One charity partner, Drought Angels, who provides relief to Australia’s agricultural industry impacted by natural disasters such as the terrible fires there.

Now that you feel good about yourself, let’s get to the menu!

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South Australia Menu at Maude

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Oyster, Celtuce, Hiramasa, Potato

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Spanner Crab Gelee

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Nori Sourdough

If you’ve ever been curious as to what Vegemite spread actually tastes like, this is a great introduction 🙂

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Milk Curd

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Spiny Lobster

This is where my tastebuds really began to perk up.

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Grilled Parsnip

This dish sparked a great debate at the table, does anyone actually make Parsnip at home? Well, I love it cooked or raw, but I could never make it quite like this.

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Pheasant

This was my favorite dish; like a coming home to a country I’ve never been.

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Lamb

A close second to the Pheasant for me. The lamb is pan-fried and pressed on the outside while maintaining a soft and buttery middle.

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Frozen Strawberry Gum Panna Cotta

The “foraging” for new ingredients that was done by the Maude team in South Australia is ever-present in the desserts. Strawberry gum and wattleseed have now been added to my shopping list 🙂

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Chocolate Rye

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Mignardises

The desserts increase in sweetness and these Mignardises are just what is needed to cap off a spectacular dinner.

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Don’t Forget the Wine

The meal was paired with wines from the Barossa, Picadilly, and Eden Valley of South Australia.

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Taste it for yourself

Make reservations for yourself on Resy.

The cost is $125 per person.

Did you enjoy this trip to South Australia? Consider sharing it with others! Repinning is winning!