Today for lunch Adelaide Food Central was invited to the Cremorne Hotel. The Cremorne Hotel not only has a restaurant but a main bar, sports bar, and beer garden. The Cremorne restaurant offers a more formal dining experience, which provides good quality food and drink to their customers. Chef Josh De Haas has just entered his 15th year of cooking and has a wealth of experience. Over his years of working in hospitality he has formed strong relationships with suppliers to ensure he uses the best quality local produce in his dishes. Josh has a particular interest in Yoder smoked meats and American BBQ. His passion for this type of cooking can be showcased in the amazing menu he has created for the Cremorne Hotel.
The first dish we sampled was the Smoked Salmon Linguine – capers, chilli, olive oil, herbs, lemon and white wine sauce. Honestly this dish could be served in a high quality Italian restaurant. The light olive oil, lemon and white wine sauce complimented the salty capers and smoky salmon. Each and every element was balanced out well to provide an absolutely sensational pasta dish. The pasta was cooked al dente just as the Italians do and just the way it should be.
The next dish was the Cremorne Beef Burger – shredded lettuce, sliced tomato, pickles, green peppercorn, aioli, American cheese, chips. When this burger came out it looked like absolute perfection. The shiny soft brioche bun held together the juicy patty along with the fresh vegetables, cheese and creamy aioli. I usually am not a huge fan of peppercorns but these green peppercorns helped to add a different element to the burger. The patty was slightly salty but the sweet gherkins helped to balance this out, giving an absolutely beautiful burger. The chips were thick and crunchy and salted with just the right amount of seasoning.
Up next was the Char Grilled Lamb Rump – baba ganoush, grapefruit segments, dukkah, labne and pomegranate juice. This Middle Eastern inspired dish was something quite different than what you would usually see on a pub menu, but I was so glad it was included. The half sweet half sour grapefruit paired extremely well with the gamey meat and creamy babaganoush and labne.
Now onto the Brisket Steak Sandwich – Yoder smoked, American cheese, onion, pickles, and bacon jam. This was my favourite dish of the day, and something I would recommend to everyone who loves a meaty steak sandwich. This steak sandwich is the real deal and not for the faint hearted. It is often steak sandwiches can be rather chewy but this was the complete opposite. The brisket steak just pulled off effortlessly and paired really well with all the elements of the dish. The bacon jam was also to die for; the smoky bacon flavour complimented the brisket steak perfectly.
Always a favourite is the Meaty Pork Ribs – house made baked beans, coleslaw, chips and sticky BBQ sauce. The ribs that were used for this dish was extremely high quality. The rib meat pulled off the bone, making it not only enjoyable but also easy to eat. The ribs were slathered with just the right amount of sauce, not too overpowering. The ribs were paired with a side of baked beans which were coated with a rich napolentana sauce. The beans also had a little bit of a chilli kick to it which paired nicely with the pork ribs.
Another classic is the Crispy Salt and Pepper Squid – chips, cucumber, tatsoi, cherry tomato, lemon and garlic aioli. How could we not go to a pub without ordering some salt and pepper squid? The squid was so incredibly crispy I could not stop eating it. It was paired with a creamy and thick garlic aioli and a fresh cucumber and cherry tomato salad. The chips once again were thick cut, crunchy and seasoned to perfection.
To end our lunch we had Sumac Roasted Cauliflower – paprika, yoghurt, cucumber and radish salad. Vegetables can have the tendency to be quite boring when not seasoned well, but Josh did a fantastic job with these vegetables. The cauliflower was seasoned with paprika which paired perfectly with the creamy yoghurt. The cucumber and radish salad was very fresh and helped to give the cauliflower an interesting addition.
The Cremorne Hotel is open from Monday to Thursday 12-2.30pm and 6pm-9pm, Friday to Saturday 12-3pm and 6pm-9.30pm and Sunday 12-3pm and 6-8.30pm. We would love to thank Chef Josh De Haas for putting on yet another wonderful display of his talents. We highly recommend you coming into the Cremorne to sample one or two of their amazing dishes.
Words by Tomika Salerno
WHERE: 207 Unley Rd, Unley