Do The World: Labyrinth

Before departing Adelaide, Carol saw a chef and restaurant on some food show. It looked bizarre so, of course, we booked it. It is not a whack as The Botanic where they had to not only point out where the food was but also how to eat it.

There are slightly fewer courses at Labyrinth, only 13, but the courses are varied, delicious, and surprising, even if half the time we have no clue what we're eating.

Bak Kut Teh, local mushrooms: First they describe the mushrooms used in the dish and then the soup is brought to the table in a beautiful covered bowl.

Shima Aji, pickled vegetables: Didn't sound good, but looked and tasted good.

We've elected the accompanying wine pairing course. Unlike The Botanic where every course had a paired wine, here five wines are meant to be paired with two courses. The first wine is bizarrely a Ministry of Clouds from our Clare Valley in South Australia.

Kegani chili crab pie: This course is Chef's take on Asian chili crab. It comes as if packaged for serving at a 7-11 convenience store.

Coffee Brioche: CJ cannot tolerate the taste of coffee! This is a brioche of perfect consistency and does not have a hint of coffee taste, simply delicious.

The second wine pairing is a white from Thailand. Who knew Thailand produced wine, let alone a good white wine.

Satsuma & Beni Imo: The little morsel was delicious, the two serving 'plates' gorgeous.

Beetroot, Sambal Tomat: Beetroot sorbet over Asian sambal.

The next pairing is a pleasant surprise. This excellent premium sake is brewed by three people managing a tiny brewery in Singapore.

Tai Shirako, Yuba, Caviar: There is a treasure inside of the white dome.

Agagai, Fish Maw: This is another case where they bring the ingredients to the table first. The domed creation is meant to be shattered and mixed for consumption.

The next wine pairing is a pinot noir that hails from Central Otago on the south island of New Zealand. Having during our recent trip to Central Otago declared New Zealand pinots disappointing this one is very good.

Dry Aged Kinki, Laksa Siglap: Tiny tastes but powerful flavors.

Chicken Rice Donabe, Local Poulet: The ingredients are displayed. There is ginger, pandan leaves, and the other stuff.

Part of this course is mixed at the table.

For the final wine of the pairing palate, there is a dessert wine from Thailand. Again, who knew? It's a descent dessert wine.

Pink Guava, Sour Plum Salt: Another tiny morsel packing big flavor.

Cereal & Salted Egg Prawn: If the chili crab in a box wasn't weird enough, this dish arrives with a cereal box. The box is entertaining. Of particular note, the calories and total flavours.