Phew, tenth post of my Barossa's Table series, and I'm only up to my third dinner! Let's keep plowing on through, shall we?
Lyndoch Hill Restaurant
Corner of Barossa Valley Way & Hermann Thumm Drive
Lyndoch SA 5351
Ph: (08) 8524-4268
For our third evening, Jaci suggested Lyndoch Hill restaurant. It wasn't on the original itinerary, but when a previously arranged activity at a different venue fell through, she thought I would enjoy a nice dinner at Lyndoch Hill. It was about half an hour from my accommodation on Seppeltsfield road. I drove there by myself, through unlit, winding country roads, almost constantly referring to the GPS. (I am such a city slicker!) Boy, was I glad when I saw that big, shining beacon on top of the hill!
The inside of the restaurant has a slightly retro feel - almost like a wedding reception centre - but the food is definitely modern, with fresh and local ingredients treated in a haute-cuisine manner. Service was efficient and friendly - our lovely waitress that evening was actually a full-time teacher who waits tables in the evenings, and she clearly loved her second job!
It was very quiet that night - apart from our table of 3, there were only two other tables occupied. I think that most locals don't go out much during the week.
I know the following plate of bread looks rather meagre, but I assure you there was more bread on this plate when it was brought out! I only remembered to take a photo after we'd already eaten a few pieces.
Seafood Amuse Bouche |
Vegetable Soup |
No such issues with Alex's entree: cured ocean trout with a touch of dill and mustard. Lovely!
Ocean trout with mustard dressing, dill crème freche (sic), lemon - $15.90 |
Roasted pigeon, corn puree, popcorn, buckwheat - $17.00 |
Jaci had the very light cured ocean trout for her main ( a good strategy for those who dine out regularly for work!), whilst Alex and I both went for heavier meat dishes.
Kapunda Chevron braised goats shoulder with a rich jus, salsa verde, lentils - $34.00 |
Alex went for a more classic dish - black angus sirloin on mash with mustard cream sauce. Beautiful, isn't it!
Barossa black angus sirloin on a creamy mash with a shallot & parley salad finished with a mustard cream - $36.00 |
Greens beans, orange and almond brown butter sauce - $8.00 |
We also ordered couscous, studded with raisins and pumpkin seeds. Y'all know I loved this! (I adore pilafs and couscous dishes), especially with the added sweetness of dried fruit! I simply must try to make this one at home!
Cous cous, raisin, pumpkin seed, lemon, parsley salad - $8.00 |
We were much too full to order dessert, but the following little pre-dessert of sago, rhubarb and a coconut granita was a wonderful way to finish off the meal.
Sarah dined at Lyndoch Hill Restaurant as a guest of Tourism Barossa, as part of the prize for winning the Barossa's Table competition.
2 comments
What a great finish to the meal..love sago! It's light and goes with anything! What a treat and their use of popcorn is quite snazzy!
ReplyDeleteLooks like a lovely restaurant. I love it when you get amuse bouche's too.
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