Watervale Hotel
Readers' Choice 2024 - Modern Australian
Best Known For
Eye fillet, mustard and rosemary cream, garlic-braised chard and salad.
About Watervale Hotel
Taste nature on the plate at historic and lovingly restored Watervale Hotel on Main North Road in the Clare Valley. This beautiful old pub is the ideal venue to share a family occasion whether in the bar, lounge, private dining room, or a sunny spot in the beer garden; where a huge paved courtyard allows for soaking up the sun with an icy brew in hand. A mix of country hospitality and contemporary fare awaits, with much of the produce from the onsite organic farm; expect dishes like kingfish ceviche, with chilli, coriander, spring onion and mint sorbet to start, or beef carpaccio, garden leaves, Parmesan oil, fennel vinegar and shaved pecorino. For a main to remember, delve into char-grilled flathead, salsa verde, pickled green beans, braised leek, adzuki, bean, mint and celery leaf salad.
A few words from Watervale Hotel
The Watervale Hotel in the heart of the Clare Valley wine region is a farm fresh to plate restaurant in a beautifully renovated casual country pub.
Awarded 5 international awards in four years since re-opening including 'Best Farm Fresh to Plate Restaurant' and 'Most Sustainable Restaurant' by UK's Luxlife magazine, and 'Best Restaurant in a Hotel' by UK's Corporate Livewire.
We are all about Ethical Epicurean Experiences. Our offering is a farm to plate genuine, fresh food, sourced from a number of local farms including our own organic, bio-dynamic Penobscot Farm. Executive Chef Nicola Palmer and her team of international Chef's enhance and enrich the natural flavours mother nature has gifted us.
Our Signature Experiences require pre-booking.
• Penobscot Farm Tour and Six Course Degustation with/without Clare Valley Wine Matching or Penobscot Farm Mocktails. This experience has twice been awarded 'Best Culinary experience in a Hotel Restaurant' - in the world - by LuxLife magazine.
• Teach Me, Feed Me - An in depth Wine Masterclass, truly learning what makes Clare Valley so unique, featuring Wines selected from Sommelier Warrick Duthy's Wine List prior to a Feed Me Menu curated by Head Chef and low-waste warrior Nicola Palmer. The perfect way to begin your time in the Clare Valley. Available everyday at 11am.
Open 7 days, we offer all day dining with four different menu options -
• Six Course Degustation with or without wine or mocktail pairing at 12 noon or 6pm. $125 / head plus $75 / head for paired beverages.
• Farm Feast ($50 / head) or Gourmet Feast ($95 /head) for groups of six or more.
• Feed Me Menu with selected dishes from our a la carte menu at $85 / head.
• Ever-changing a la carte Menu.
Our Wine List promotes the diversity and virtues Clare Valley wines plus an impressive list of international wines - varieties and styles not made in the Clare Valley. Awarded Best Pub Restaurant Wine List in Australia and Best Wine List in South Australia in 2021.
The Watervale Hotel has beautifully renovated private, casual and formal dining bar and lounge spaces, as well as a verandah bar, beer garden surrounded by food theatre, wine room, and an old Gaol re-purposed for private dining and functions.
The kitchen is massive and includes in-kitchen dining reserved for dining as part of Farm Tour experiences, and our Beer Garden is equipped with an Argentinean style BBQ and Wood Oven that we use to roast, grill, rotisserie and smoke.
We are dog friendly in the Beer Garden, serving Canine Canapes from waste meat products, and offering a Doggy Degustation.
Breakfast and casual lunches are served at the Watervale General Store which doubles as a cafe and providore store stocked with Penobscot Farm products and take home meals.
Join our Watervale Epicurean Society to stay connected to the Watervale Hotel, General Store, Penobscot Farm and the Clare Valley - visit our website sign up.
Stay next door at the Watervale Hotel Guesthouse - a six bedroom house; or at our one bedroom Penobscot Farm Cottage. For bookings visit our website.
www.watervalehotel.com.au
Social Media @watervalehotel @penobscotfarm @watervalehotelguesthouse
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More From Watervale Hotel
RECIPES
Kingfish Ceviche, Chilli, Coriander, Spring Onion, Mint Sorbet - Chef Recipe by Nicola Palmer
We use fresh Port Lincoln farmed kingfish which we believe to be most sustainable. We use the Good Fish Guide to ethical sourcing. We bring the fish in whole and have two kingfish dishes – the ceviche and wings. The native river mint, or Mentha Australis is indigenous to our region and grown in our kitchen garden.
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Features & Facilities
Payments Accepted: Visa, Mastercard, Amex, Eftpos
Seats: 150 Chef: Nicola Palmer Sommelier: Warrick Duthy
Exceptional food, fresh and super tasty
A vision of loveliness on a plate
Beautiful Venue with good food and an exceptional Clare Valley wine list
Delicious food, beautiful venue and lovely staff