Your lunchbreak, sorted at... Garçon Bleu

In this fortnight's edition of Your Lunchbreak, Sorted, we talk long, and express, lunches at Garçon Bleu. The restaurant, on level nine of the Sofitel Adelaide hotel, introduces a modern ‘new French’ concept, inspired by a love of food and wine.

A dish with up to four flavours is the key to the perfect dish at Garçon Bleu, head chef Gianni Delogu says.
The progressive Australian restaurant with deep French influences has an array of options available for those after a gastronomic experience.
Mr Delogu, previously employed at Melbourne restaurants Vue de Monde and Grossi Florentino, says the menu offers reimagined French favourites.
“The food isn't complicated, it's simple and tasty – each dish has one key ingredient, three to four flavours and is plated beautifully,” Mr Delogu, pictured below, says.
Among tasty mains on the menu include Poulet en Croute Roûte ($46), Spring Ridge Wild Venison ($58) and Roasted Quail ($65).
For those with a sweet tooth, the chocolate fondant with orange segments, cocoa nibs and chocolate mousse is on offer.

There is a minimum of two courses on Fridays, Saturdays and Sundays.
While customers can soak up the atmosphere and take their pick of extravagant food and wine, Mr Delogu says his “expert” team can accommodate busy corporate workers’ time constraints.
“With sweeping views of the city and a world-class interior, the welcoming team invites guests to settle in for the afternoon and watch Adelaide go by,” Mr Delogu says.
“Alternatively, the expert team is well equipped to accommodate short lunches for busy corporates on the go.”
Among the popular lunchtime dishes include House-Cured Saumon Fumè (Yarra Valley salmon roe, avocado, kohlrabi, dill dressing), Duck Breast (Adelaide Hills buzz honey glazed duck, duck leg bon-bon, apricot and carrot puree) and the Endive option (Roquefort cheese, raisins, croutons, candied walnuts, dijon dressing).
“As the seasons change, so too the menu with an emphasis on local and available produce,” he says.