Image: Adam Bruzzone
Gastropubs grew into popularity throughout the early 2000s, as a destination for trained chefs to showcase quality culinary skills rather than a spot for a quick feed and pint.
It’s this balance between a relaxed atmosphere, great service and immaculate food that is rather hard to achieve but there’s one venue in regional South Australia doing it the best.
The Watervale Hotel, situated within the heart of the Clare Valley, has taken out top SA spot in the inaugural Top 50 Gastropubs awards, run by Australian Hotelier and Hospitality magazine.
The awards are independent and judged by a panel of industry figures celebrating both metropolitan and regional pubs.
The Watervale Hotel was named seventh overall out of the 50, placing it as the highest ranked gastro pub in South Australia and coming above many metropolitan venues in Sydney and Melbourne.
Warrick Duthy and Nicola Palmer took over the hotel in 2018, transforming the historic property into a modern dining destination while preserving features including its former jail, known as the “Hell Hole”, and its original wine cellar.
Warrick is now hotel head sommelier, whilst Nicola operates behind one of the many kitchen spaces as executive chef.
“All of the hotels rated in the top 50 work very hard to break the myth that pub food is simply schnitzels, burgers, fish and chips,” Warrick said.
“I would like to say a big thank you to Australian Hotelier for running the Gastropub Awards.”
“We all work hard to offer outstanding dining experiences in casual pub environments, the best of both worlds,” he said.
The menu changes depending on the dining experience you choose, ranging from an intimate ten-seat degustation at the chef’s table to à la carte small and large plates, chef-selected Feed Me menus and shared feasts for groups.
The hotel changes menus several times a week, so the menu examples are indicative of their ‘style of food and price-points.’
The chefs use the best quality ingredients, preferring to buy from nearby, ethical producers.
First known as the Stanley Arms Inn in 1847, the Watervale Hotel is the oldest continuously operating pub in the Clare Valley tourism region.
Once a lively stop for bullock drivers, railway workers and local residents, it was renamed the Watervale Hotel in 1868 and rebuilt in stone and brick after a fire in 1913.
The venue now has three bars including the elegant front bar, quirky cocktail bar and garden bar which opens up into the beer garden.
The ‘Hell Hole’ is used as one of the venues’ three private dining rooms, and even has its own ‘jail terrace’ which overlooks the beer garden.
Warrick said they were surprised and delighted to be included in the list as it’s not run with a typical application process. The hotel was also recognised as a finalist for the ‘Most Sustainable Gastropub in Australia.’
“We were delighted to be recognised for our sustainability practices because that is our ethos,” he said.
“Sustainability is absolutely central to the way we operate our businesses.”
To do this the Watervale Hotel source produce from the local region, recycle waste, and choose local suppliers who meet the same quality standards as they aim to do.
The hotel also operates alongside Penobscot Farm, which helps the kitchen obtain the freshest produce, that clearly represent the farm to fork ethos.
The farm helps shape a fresh, seasonal food offering while supporting the hotel’s broader commitment to sustainable agriculture, education and collaboration with local and international hospitality professionals.
“We would love to see people jump in the car, come to the Clare Valley for a few days and enjoy the Watervale Hotel, as well as the region’s other great destinations,” Warrick said.
To see the full list and know more about the awards, click here.
Watervale Hotel
Where: 37 Main North Road, Watervale, South Australia
For more info, click here.
