Victor’s Place review, Fleurieu best restaurants | delicious.SA: Regional 50

Award-winning wines sipped within view of the winery in which they were made is something special. Add amazing food and you’ve got yourself a slice of heaven.

Food at Victor's Place in Old Noarlunga.

62 Victor Harbor Rd, Old Noarlunga

0467 466 212

victorsplace.com.au

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Award-winning wines sipped within view of the winery in which they were made is something special. Add a dozen Yorke Peninsula oysters and an Onkaparinga Gorge backdrop to the mix and you’ve got yourself a slice of heaven.

Victor’s Place restaurant is the home of Varney Wines, run by owner and winemaker Alan Varney and his Berlin-born wife Kathrin Dressler.

The pair have transformed an old shearing shed on the road to McLaren Vale and its extensive grounds into a venue that is full of charm. Recently appointed executive chef Chris Bone, an easy-going local, is passionate about the use of Fleurieu Peninsula ingredients and allows them to shine on the plate.

A small but beautifully executed menu offers a choice of two or three courses and flavour and presentation tick all the boxes. A crisp Southern king prawn served topped with raw scallop, sea grapes, ice plant, native finger lime and umami mayonnaise looks like a tasty little sail boat.

In the mains, two plump Abrolhos Island scallops perch atop master stock pork cheek, celeriac cream and a medley of mushrooms. Black garlic, whole wheat and roasted agnolotti, cashew milk sauce, and pea shoots is an example of a top-level vegetarian dish.

A side of hasselback potatoes is a must – no matter what you order. As is the whipped butter with wakame salt and sourdough made with locally sourced, stone-milled flour. Desserts, too are sublime – fresh local fruit is the hero.

Varney Wines and Victor’s Place beers accompany the menu and there’s also a range of Australian and imported wines and local small batch gins. Kathrin runs the restaurant and ensures service is attentive, smile-inducing and knowledgeable.

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• Hours: L Thu-Sun D Thu-Sat 
• Bill: Two courses $58, three courses $74 or $102 with wine pairing
• Wine: Wine list plus BYO | Corkage $20
• Chef: Chris Bone