Хорхог
Khorkhog
Hot-stone lamb slow-cooked with potato and carrot, with the daily pickles and hand-made dough.
from $45For 1–2 or for 4
Modern Mongolian Kitchen · Adelaide
Gobi 33
Named for the great desert. Fire, stone and flour — the food of the steppe, served with quiet ceremony.
Or book the karaoke roomInside Gobi 33
A room to gather in.
Signature Dishes
What the fire gives.
Бууз
Buuz
Juicy beef and lamb dumplings marinated in beef marrow-bone soup, served with the daily salad.
from $23
Цуйван
Tsuivan
House-made noodles stir-fried with sliced beef, carrot, onion and capsicum, topped with cabbage.
$28
Говь · The Gobi
A cuisine shaped by five horizons.
Mongolia is a country of five horizons — desert, steppe, mountain, river and sky. Its food was made to sustain herders moving across all of them: dumplings pleated by the fire, noodles pulled by hand, meat cooked with hot river stones.
At the centre of that life is the ger — a round felt home a family can raise or strike in an hour. Everything about it is built to be shared: the fire in the middle, the low table passed hand to hand, the door always facing south to welcome whoever arrives. Tap a point on the diagram below to see how it's built.
We bring that spirit to Adelaide unchanged, refined on the plate.
The toono
The round wooden crown at the peak of the roof — the smoke and light opening, traditionally covered by a felt flap that opens and closes on a cord.
The uni
Straight wooden poles radiating from the toono down to the wall — light enough for one person to carry, and the first pieces raised when a ger goes up.
The khana
The trellis lattice that forms the wall, made of crossed wooden laths that fold flat like an accordion for transport.
The door
Traditionally faces south, away from the prevailing wind — and the threshold is never stepped on, a small mark of respect.
The Steppe
Free-ranging herds and grasslands without fences — the source of the honest, generous meat at the heart of every dish.
The Fire
Khorkhog cooked the nomad's way — river stones heated in flame, sealed with the meat so it steams and roasts at once.
The Ger
In Mongolia a guest is never turned away. Salted milk tea arrives before you ask — hospitality is the first course.
Reservations
A table is waiting.
Walk-ins are welcome; the curtained booths and khorkhog feasts are best reserved. For groups of six or more, call ahead and we will set the long table.
Find us
174A Franklin Street, Adelaide SA 5000
Hours
Monday: Closed
Tuesday: 11:30am – 7:30pm
Wednesday: 11:30am – 7:30pm
Thursday: 11:30am – 8:00pm
Friday: 11:30am – midnight
Saturday: 2:00pm – midnight
Sunday: 2:00pm – 9:00pm
Phone
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