Simon Wilkinson reviews The Jungle | Adelaide Now -g-icon-error cloudy-day nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right nav_small_right 0A0871E9-1636-49F4-9041-2E36E2BB5333

First, let's take care of the elephants in the room.
Then we can talk about life.
A large gorilla and a bag of bananas.
Or the palm trees above us, with sidewalks and cabanas hanging in the middle of the trees.
Or a slide that brings you back to Earth.
Tonight's dinner is in the jungle, the equal part restaurants and theme parks, a paradise built for predators, children and those who find themselves sitting down for a regular dinner.
This theme represents a new beginning for the Kent Town Hotel and its partners
Tom Hanna, boss/manager, you can never accuse him of no cracks.
After all, this guy came up with an indoor practice field in the bar, right at the golf course --
Subject, the business he passed on to the renter.
When they ended up in the rough, the door closed and Tom found himself sitting on a threestorey-
The high-tech shed wants to know how to handle all the space.
Tom, a golfer, said he spent a lot of time on the tree and he saw the interesting side of turning his practice field into a jungle.
Today, the shed is covered with plastic leaves and is covered with fiberglass rocks.
It's big-
The name of the TV and the staff-
A badge marked with a random Hollywood star.
As a result, Harrison Ford, Molly linwald and Doris Day guide us through the Brazilian "chulasco" package for kitchen specialties.
While the origin of the concept may be due to the rugged gaucho people baking beef in the open air, it's more like a Christmas dinner here, and another time, you might eat so many different meats at a time.
Two versions of pork, lamb and beef, plus chicken, sausage and salmon, are all assembled with a special sword and then spun out of charcoal on an impressive stainless steel production line.
The sword marched around the table and each dinner had a slice taken out with their own pliers.
It seems like a general idea if you try everything, and I think it's a ridiculous amount of food, confusing what is good value.
It is not surprising that the quality is variable.
Pork Scotch whisky is an obvious winner, and its exterior is covered with a sweet and smooth black paint with good and juicy meat inside.
Another favorite is the pork belly, marinated with chili and mustard, which is an effort even though it will appear later.
On the other side of the ledger, the shoulder of the lamb is very rare and is not suitable for cutting.
The sausage is pale and sweaty with sweat, and the time on the grill is much longer.
The beef fillet looks good, but the taste is bad and needs more seasoning like many things here.
The $55 package also includes a "side dish" for the area tasting board to start with and another plate of meat (although I'm not sure how salt and pepper squid do that ).
In both cases, careless presentations on platters that are not big enough for all elements do not help.
Many things seem to have passed the best of times.
In the Fleurieu/KI seafood selection, all cold octopus tentacle slices are coated with a beautiful pepper coating, the marinated mullovey cubes can be taken from citrus and gin, but a fried Tommy fillet is dry and suspicious, and the chicken crown is dull and chewy.
The theme is five-
A dessert plate ($12 extra) with only one chocolate cake on it really passed.
But I was told that I had to include two different voices.
My kids think the jungle is "disgusting ". The X-
The factor should be 19.
They want to go again as soon as possible and bring their companions.
After all, I may be back, but next time I will have steak and leave the protein overload to others.
8362 jungle, 76 Runde Street, Kent Town, 2116 (Kent Town Hotel), owner Tom Hanna and partner chef Pravin Pol, $55 appetizers $9-Hien Van Nguyen FOOD 2 courses in Brazil/contemporary Syracuse$26 MAINS $26-Dessert $36 $11-
$14 worth of drinks, an excellent list of 100 wines including the "endangered species" reserve and treasures.