Barrage Road
Goolwa SA
Nestled into the shore of the drying Murray, sits Aquacaf, an oasis in the drought, a draw card for tourists and foodies. Relaxing, upbeat, and airy, Aquacaf is blessed with the talent of ex Melting Pot chef Jordan Theodoros.
Regardless of the receding waters of the Murray, the view and atmosphere of Aquacaf is only trumped by its amazing food. The wine list is good, with local wines making a strong showing. Very reasonably priced, a glass will set you back approx $7. Local beers also make a appearance, along with the regular SA, and Australian stand-buys. 
The day we were there, the state of the Murray was all too obvious, with a substantial sand bar emerging from the middle of the river. The struggle for the Murray's survival is an environmental disaster, and as pelicans and black swans work there way down the once flowing waters, it is a reminder of what we could lose. It isn't for the sadness of the Mighty Murray that brings us to Aquacaf however... it is the AMAZING food, created by the equally amazing Jordan Theodoros.
I ordered the special of Baked Barra, Kipfler Potatoes, Green Beans and feta. I couldn't fault the dish at all! The fish was tender and sweet, and the kipfler potatoes were just the right texture. The beans were crunchy (but cooked to sweetness) and fresh. The dill and feta were just the right thing to finish off this dish. I am a big fan of dill! I replicated this dish at home one night, and although not as good as Theodoros's, it was still nice. I respect his simplicity in his creations, and his obvious commitment to fresh ingredients.
Amongst our group, we ordered the FLT, a quirky acronym playing on the BLT, with soft sourdough bread, pan fried fish lettuce and tomato. The presentation of this "sandwich" was fantastic. Served on a wooden board (a sort of institution at Aquacaf), the fish was fresh, and moist.
The casual Fish and Chips, the perfect lunch for a casual shore-line restaurant, was presented simply. The only complaint here, was the batter was a little dry, overshadowing the marinated fish. Love the "real" chips!
The Vietnamese shredded vegetable salad with Nuoc Cham, fried peanuts, pineapple and mint was amazing. Fresh and crunchy, with just the right combination of herbs, it is obvious Theodoros's history with David Thomson (Thai food guru) has shown through with this dish!
The fried fresh squid was perfect. It seems the portion of this dish has gotten bigger, which is great as it was often commented as too small for the price in the past. The squid was so fresh, not rubbery....... tasting of the ocean. Perfect. The light batter wasn't over-powering also enhancing the beautiful taste of the squid.
Even the child's meal was a work of art. Presented beautifully again on the signature wooden board, the meat was cooked perfectly. Absolute value for money!
I don't remember the name of this dessert that we all had a taste of but WOW. Coffee, custard, almonds..........soooo good!! I really don't order dessert that often, but if I go back, and this is still there, I will so order it again (and update my blog!!). Desserts are made on site, including muffins and various cakes, great for a morning tea with coffee. Many of my foodie friends come here just for that on the weekend.
Aquacaf is THE place to be at the moment. With fellow chefs like Maggie Beer making the trip to Goolwa along with locals, tourists, and foodies, it is fast becoming the choice pick for a weekend lunch.
