Watervale Hotel
Readers' Choice 2023 - 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 butter-poached prawns, celery, nasturtium and confit garlic to start, or lamb cigars and minted yoghurt. For a main to remember, delve into lamb Milanese, charred lemon, fennel, cranberry and apple salad, while pasta lovers opt for tagliolini, with confit barramundi belly, fennel and Parmigiano Reggiano.
A few words from Watervale Hotel
The Watervale Hotel in the heart of the Clare Valley wine region has recently been completely renovated and extended to become one of the most exciting Food and Wine experience destinations within a hotel in Australia.
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 operated to permaculture principles. Our Head Chef Nicola Palmer and her team of international Chef's know there job is to enhance and enrich the natural flavours mother nature has given us.
Our Signature Experiences -
• Six Senses Penobscot Farm Tour and Six Course Degustation with/without Clare Valley Wine Matching or Penobscot Farm Mocktails
• Cooking Masterclass - A Feast For The Senses; a full day, all inclusive, immersive and interactive experience
• Teach Me, Feed Me - Join us for 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. Bookings essential.
Open 7 days, we offer all day dining with four different menu options -
• Six Course Degustation with/without wine pairing
• Two shared plate group Feasts options; Farm Feast and Gourmet Feast
• Feed Me Menu
• A la carte Menu.
Our Wine List is amazing, created by our Sommelier Warrick Duthy it represents almost every winemaker in the Clare Valley and every variety grown in the region, plus an impressive list of international wines. Recently awarded Best Pub Restaurant Wine List in Australia and Best Wine List in South Australia.
Add to your dining experience and choose to include Wine or Mocktail matching.
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 that is intended for cooking demonstrations (subject to COVID regulations), and our Beer Garden is equip with an Argentinean style BBQ and Wood Oven that we use to roast, grill, rotisserie and smoke.
Visit our inhouse providore store to purchase our 'low waste' Penobscot Farm products such as Cauliflower Stem Kimchi, Green Apple Passata.
Join our Watervale Epicurean Society to stay connected to the Hotel, Penobscot Farm and the Clare Valley - visit our website sign up.
Stay next door at the Watervale Hotel Guesthouse - a six bedroom house. For bookings visit our website.
www.watervalehotel.com.au
Social Media @watervalehotel @penobscotfarm @watervalehotelguesthouse
Watervale Hotel Menus/Downloads
Videos
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.
ARTICLES
Nurturing Nature Without the Bitch Slap – Chef Chat with Watervale Hotel’s Nicola Palmer.
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Discover a place where time slows down and you can immerse yourself in a world of exceptional wines, great food, rich history and breathtaking landscapes – the Clare Valley. Continuing on our deliciou...
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Features & Facilities
Payments Accepted: Visa, Mastercard, Eftpos
Seats: 300 Chef: Head 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