McLaren Vale Hotel review, Fleurieu best restaurants | delicious.SA: Regional 50

The potential of this country pub finally looks set to be realised, with the hiring of a chef familiar with this part of the world.

McLaren Vale Hotel 250g eye fillet. Picture: Tricia Watkinson

208 Main Rd, McLaren Vale

[phone]

mclarenvalehotel.com.au

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So what should be done about the zillions of carp that have taken over the country’s rivers? Chef Simon Burr is taking down this aquatic pest one spring roll at a time.

His offering at the McLaren Vale Hotel is sliced down the middle to proudly show off a filling of minced carp from Lake Albert, shredded veg, rice noodles and herbs. Add a smear of XO mayonnaise and the roll rocks.

The McLaren Vale Hotel? Yes, that one… the sprawling main street pub that, until recently, was most commonly visited for a thirst quencher between cellar doors.

Its potential finally looks set to be realised, following acquisition last year by the Palmer Hospitality Group (2KW, HWY etc).

Major works are still in planning but more important is the hiring of a chef who is familiar with this part of the world and what makes it tick.

The regional connection stands out in a menu designed to work across the pub’s various zones, including the main dining space, known as Bellevue, that looks over an awesome Moreton Bay fig.

A simple starter of Goolwa pipi croquettes are based on potatoes that have been boiled in a reduction of the shellfish juices for an extra layer of flavour.

Tacos are built around a chunky battered fillet of mulloway, blobs of guacamole and a tomato and corn salsa.

Sweet and sour pork hock is a beast of a thing, the meat braised, shredded, pressed and then fried to form a block the size of a Rubik’s cube.

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• Hours: L|D Mon-Sun
• Bill: E $9-$19 M $22-$48
• Wine: Wine list
• Chef: Simon Burr, Aditya Bhatia