Neon Lobster at Alpha Box & Dice Restaurant Review

One of the first food trucks was the Kogi BBQ Korean taco truck in LA way back in the noughties. It intrigued me with it’s promise of Mexican styling with Korean flavours. Think corn tortillas filled with bulgogi beef and chilli sauce.

Nothing similar has made it to our fine Australian shores – that is until the Summer of 2014. Even better, it features hyper-local and wild foraged ingredients.

Those hip young winemakers at Alpha Box & Dice in McLaren Vale have partnered with the Happy Motel to present the “Neon Lobster” pop up taqueria, serving no less than “Kor-exican”. With guest chefs no less than the Advertiser’s 2013 Chef of the Year, Duncan Welgemoed, the chef and owner at the Bistro Dom, but be quick, I believe he will only be working the coals on Jan 3, 4 and 5th.

 

Black and white entry to AB&D winery Photo: Willunga Wino
 

We visited on December 29th, a glorious summer day. The DJ was spinning cool South American beats and hip looking cool cats lounged under trees and umbrellas with Mason jar cocktails. We pulled up a barrel under a huge tree and peruse the Korexican menu, laden bbq and take in the brightly coloured taqueria. 

 

 

 

Neon Lobster Korexican taqueria menu Photo: Willunga Wino


The pop-up eatery was very popular, with a good crowd, but only an 8 min wait for food after ordering, and plenty to entertain the eyes, ears and taste buds while waiting. Ordering is done in a little window in ‘typico’ Taqueria style.


 
Laden bbq Photo: Willunga Wino


When your 8 minute wait is up, you are able to enter the taqueria, decorated in the same colourful style as the exterior, to collect your order in a colourful plastic basket or cute ice cream style cup. Bottles of both Mexican and Sriracha hot sauce line the bench. 

 
Inside, Eat at Neon Lobster Photo: Willunga Wino
 
 

We opted for a cute ice cream cup of snapper ceviche with Hido’s pickled daikon, wasabi, Vietnamese mint, avocado, cilantro (corriander), ginger and lime ($12), with two cute “wafers” of tortilla chips. The fish is very, very fresh and sweet, complimented by the spicy & tangy accompaniments. 


 

Snapper cerviche Photo: Willunga Wino
 
The Kimchi Kuesadilla is filled with lots of Hido (of Bistro Dom)’s handmade fermented kimchi, Jack cheese, and an “ensalada” (salad) of avocado, radish, fennel and wild foraged river mint ($12). This is a cracking dish, a collection of flavours I’ve never had together. The quesadilla is crisp on the outside and juicy with garlicky fermented kim chi plus the textural melted cheese. A dollop of Sriracha  picks up on the kim chi heat and turns up the burn factor nicely. The ensalada is fresh and unctuous with the avocado. Crisp fennel & radish are flavoured with the wild foraged river mint – stronger than garden variety – and a sprinkle of toasted sesame and lime juice. 

 
Kimchi Kuesadilla with fresh salad. Photo: Willunga Wino
 
The food is outstanding and tapas-sized (that is, a bit small, more like a snack) so be prepared to have a few dishes per person, which is a good opportunity to try more of the menu anyway!

Next open: January 24, 25 & 26th 2014


Rating : 3 Glasses
Price: $$
Menu – Food Menu images at 
https://www.facebook.com/alphaboxdice 
Meal Size: Small, tapas sized.
Atmosphere / Ambience: Hip garden party with live DJ and sangria.
Standout Dish: Kim chi Kuesadilla, $12.
Service: Quick.
Online Booking: No – but not nescessary.
Restaurant Details and Location:
https://www.facebook.com/alphaboxdice

Lot 50 Olivers Rd, McLaren Vale (parking up the hill on the side of the road)
Opening Hours: Friday to Sunday: 12:00 pm to 5:00 pm 

 

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