The Haus Hahndorf is located right in the heart of the Adelaide Hills and is a popular destination for both locals and tourists. Open everyday for breakfast, lunch and dinner, they’re known for their use of fresh and seasonal produce. Adelaide Food Central was invited for lunch today and was immediately impressed by their extensive offerings. With entrees, German specialties, flamed grilled dishes, pizzas and mains, there’s practically something for everyone. They also have a South Australian focused wine list as well as local craft beers and ciders.
To start off proceedings, I ordered the Confit Duck Leg. The duck skin was perfectly crispy, and the meat was tender and succulent. The pastry from the tart tartin was flaky and the natural sweetness from the roasted shallot was well complimented by the port and fig sauce.
My friend ordered the Braised Beef Pithivier which contained tender, succulent portions of well seasoned beef enclosed in two layers of flaky puff pastry. The onion jus had a lovely natural sweetness, and when combined with the mixed herbs, was absolutely delicious.
Next were the Coffin Bay Oysters with Wakame. The fresh oysters had a silky smooth texture and you could taste the flavours of the ocean. The inherent sweetness of the wakame was balanced by the tartness of the lemon, making this a simple yet delicious dish.
For the main, I had the Braised Pork Hock. The hock is considerably large and will satisfy the hungriest of appetites. The meat was tender, succulent and simply fell apart. Sitting on a bed of sauerkraut and thinly sliced potatoes, this dish was a meat lovers delight.
My friend had the Duo of Wursts which was a seared bratwurst and cheese kransky sausage served with creamy mustard, potato bake, sauerkraut and red wine sauce. I only had the chance to try bits of the sausages and can say they were both pretty good.
As a side, we had the Grilled Haloumi Cheese with Rocket and Grapes. I thought the haloumi was a bit dry for my liking but it’s saltiness was balanced by the natural sweetness of the grapes. The salad was very refreshing and a perfect accompaniment for the mains.
The first dessert we had was the Orange Rum Baba. It’s essentially a small yeast cake that is saturated in rum. The cake was like a soaked sponge and flavour well suited for adult tastes.
Next was the Jam Donut Mille Feuille. Thin layers of pastry were filled with cream and strawyberry jam, and on top was the star of the show, the jam donut fudge. The fudge was amazing and it wouldn’t have hurt had there been more.
Last but not least was the Chilli Chocolate Marquise. This dessert was so beautiful it seemed a shame to tear it apart. The dark chocolate marquise was rich and decadent, and the peanut praline was crunchy with a spicy after taste. The honeycomb and caramel sauce were delicious on their own and when combined. All the elements of the dish really worked well together to create a fantastic dessert.
Not only were we impressed by the quality and presentation of the dishes that came out today, both the service and atmosphere also got our seal of approval. We’d like to thank the staff at The Haus Hahndorf for their hospitality as we had a wonderful experience. It’s a place that I’d definitely go back to.
WHERE: 38 Main St, Hahndorf