In the heart of South Australia’s Clare Valley, the Watervale Hotel is home to something truly special, the Penobscot Restaurant, a ten-seat dining experience set right inside the working kitchen.
This isn’t your usual fine dining setup. Guests sit at the Chef’s Table, just metres from the pass, where they can chat with the chefs, watch dishes come to life, and feel like part of the team.
Every plate is a celebration of the farm-grown produce that drives the hotel’s whole food philosophy.
Chef Nicola Palmer leads the kitchen with both skill and soul.
“This is where I get to bring everything together – my cooking, the farm, and the values we live by,” Nicola explains.
“Penobscot Farm, just behind the hotel, grows much of what ends up on our menu. Our bio-dynamic farm showcases the power of organic and regenerative farming. Experiences like farm tours and degustation dining at the Watervale Hotel highlight the connection between sustainable practices and incredible flavours.”
“The ever-evolving menu is designed daily around what our farm provides.”
And it’s not just seasonal—it’s hyper-local.
Across nine thoughtful courses, plus a few surprises, guests enjoy produce at its freshest. It might be a fragrant herb, still warm from the sun, or a carefully preserved tomato adding depth to a winter dish.
Meats are all chosen with care, favouring wild, free range or sustainably farmed sources, including lesser-used proteins like kangaroo and goat.
“Guests might begin with a delicately pickled heirloom beet, follow with a free-range poultry dish laced with garden herbs, and finish with a dessert infused with native botanicals or fermented fruits.”
Nicola’s food is generous, grounded and incredibly considered.
“It’s not about showing off. It’s about flavour, ethics, and connecting people to where their food comes from,” she said.
Just recently the Watervale Hotel has claimed its place on the global map of meaningful dining. The Clare Valley restaurant has recently been recognised with an international Slow Food accolade.
Penobscot offers two services each day, at 12pm and 6pm, with the experience priced at $150 per person. Groups of four or more can opt for one of their private dining rooms, with spaces available for six, ten or even up to twenty-two guests in the hotel’s rustic, underground Hell Hole space.
Beverage pairings are also available and thoughtfully curated. Wine lovers can explore the Clare Valley’s diversity with a local wine match ($100 per person), while non-drinkers can enjoy an $80 mocktail pairing made with fruit, herbs, teas and vinegars from the farm. There’s even a gin pairing for $125, featuring only Clare Valley distillers.
For something extra, guests can join a 90-minute Penobscot Farm tour before dinner. It dives into the region’s geology and history, along with the farming practices that support the kitchen’s seasonal approach. Tours are $100 per person and run at 4pm daily.
Whether you’re passing through or planning a foodie getaway, Penobscot Restaurant is a dining experience that lingers long after the last course is served.
Penobscot Restaurant – Watervale Hotel
Where: 37 Main North Road, Watervale
What: Penobscot Restaurant offers two sittings per day at 12pm and 6pm for $150 per person. Groups of four or more can book private rooms seating up to 6, 10, or 22 in the hotel’s Hell Hole. Dogs are welcome in the Beer Garden. Guests can also join a 90min Penobscot Farm Tour at 4pm for $100 per person, covering Clare Valley’s geology, history, and sustainable farming practices.
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