Slate review, Clare Valley best restaurants | delicious.SA: Regional 50

When Pikes Wines’ onsite restaurant Slate opened in 2019, it was a nod to history and a leap towards the future.

Food at Slate in the Clare Valley.

233 Polish Hill Road, Sevenhill

[phone]

pikeswines.com.au/slate

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It’s not every day you get to dine above ancient 650-million-year-old soil. When Pikes Wines’ onsite restaurant Slate opened in 2019, it was a nod to history and a leap towards the future.

The contemporary restaurant and adjoining tasting room, designed by local architect Greg Pulford and interior designer Claire Kneebone, are located on a working farm at Polish Hill River.

The use of Mintaro slate, Clare stone and native timber add a feeling of warmth and texture to the natural light-filled space which looks out over a large deck and vines.

New head chef Rory Brennand took the reins in mid-2020 after working in Sydney at the likes of Sepia and Aria. His style is influenced by classical French and modern British with some Asian seafood elements.

Finely ground, foraged pine needles add an extra layer of flavour to a dish of crispy spiced Gawler River quail with a bright green tarragon emulsion.

Port Lincoln mulloway is served en papillote (in a paper package) topped with Goolwa pippis, shiitake mushroom and radish, while Kangaroo Island lamb backstrap lays on a pretty bed of carrot puree, black garlic and chards of artichoke. It’s all hearty but delicately presented.

Local products are placed high on the pedestal, like estate grown olive oil and microgreens from Watervale’s Little Bunyip.

Pikes wines and beers feature on the beverage menu but they are champions of other regional and international wines too.

Linger for dessert, a cheese board or a post-lunch wine flight. Or, opt for the four-course ‘Feed Me‘ menu ($75/person) which comes with a wine pairing option.

Full list: See the best restaurants across all our regions

• Hours: L Thu-Sun
• Bill: E $8-$24 M $32-$44 D $14-$26
• Wine: Wine list
• Chef: Rory Brennand