FermentAsian is cemented now as one of the highlight dining destinations in the Barossa, its exotic menu loved by locals and visitors and its multi-awarded wine list curated not just expertly to respect the food it matches but also to broaden beyond any reasonable comprehension what the world of wine can offer – and blessedly communicated with a wry sense of humour.

The original building in the midst of the Tanunda township has now grown with the addition of a modern bar and function area, which also takes the regular overflow of weekend diners, and also the level of plating and service has developed in stature, to match the highest of standards for any similarly styled restaurant. Tuoi Do’s cooking is increasingly mature as well and many of the sharing dishes celebrate her Vietnamese roots.

To start, betel leaves with ground Barossa pork are recommended as highly as classic Hanoi spring rolls. Oxtail dumplings in an aromatic ginger-laced consommé are sensational. And do order the curries – they may sound less fancy but are fabulous.

This review originally appeared on adelaidenow.com.au.