REVIEW
The word "epicurean" gets thrown around a lot, but the owners of this regional pub live and breathe it. When they're not running the always-busy establishment, Warrick Duthy and head chef Nicola Palmer can usually be found at their home – the organic and biodynamic Penobscot Farm. After extensive renovations, the venue is now a treasure trove of intimate art-packed rooms, eclectic private dining spaces and a chef's table overlooking the kitchen pass. Then there's the fire pit, where Palmer can be seen smoking butter and cooking 1.8-kilogram tomahawk steaks. A six-course dégustation explores small snacks and hearty dishes, while the shared "Farm Feast" spotlights lamb from Martindale Farm and Greenslade's free-range chicken along with the couple's own produce. The all-encompassing drinks selection provides endless possibilities, but why not embrace the local spirit to the fullest and spring for a bottle from Duthy's collection of Clare Valley wines, complete with enthusiastic commentary?
ABOUT
Chef Nicola Palmer
Price guide $$
Bookings Recommended
Wheelchair access Yes
Price guide $$
Bookings Recommended
Wheelchair access Yes
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, click here.
