The rise and redevelopment of Adelaide CBD’s west end continues with the opening of The Hindley Bar and Grill as part of the new HQ complex. Open for breakfast, lunch and dinner daily – including weekend brunch options – this could become the new hub of Hindley Street.
Head chef Shane Piercy (The Lion, Public Caffe, The Sauce) has developed an all new autumn menu, with a focus on shared plates utilising grill and wood oven cooking. It was for this purpose that we were invited along (many thanks to Girl About Town) and came away quiet impressed.
While this was an invitation event, and there was no charge, as always this doesn’t impact on my opinion or thoughts in any way. Formalities out of the way though, lets get down to business.
The Hervey Bay scallops, cooked in the wood oven with prosciutto butter, was a rather delicious way of kicking the menu tasting off. These were followed by South Australian oysters, both natural and wood oven cooked kilpatrick, to continue the seafood theme. Now I have to be honest – personally I cannot stand oysters, but given the rate they were being consumed along the table, this didn’t seem to be a hindrance for others! A selection of the ever popular arancini with garlic aioli were also quickly sampled.
One of the most popular dishes of the night was the wood oven baked haloumi. Cooked and served in a small cast iron skillet, it came with sweetened currants, walnuts and mesclun. It had sweetness, saltiness, textural variations and great visual appeal. An absolute winner all round.
With a large pizza oven rather dominating the open view kitchen, it came as no surprise at all to see various pizzas on the menu. And while wood oven pizza is (almost) a bit ubiquitous these days, when they make a point of stating the use of a specific flour – Caputo, the same as used by 2016 world pizza champion Andrea Cozzolino amongst others – they definitely got my attention.
And….wow. These pizzas were properly, properly good. There was a selection presented to the table, and they all looked fantastic. Sadly I only got to sample one of them – I got “stuck” with the lamb. Beautifully braised lamb with red onion, fetta, minted yoghurt, tomato and dukkah….. *drool* Oh. My. God. Seriously good.
Moving into some of the protein mains, the 1kg rib eye with hand cut chips and roasted baby carrots was cooked perfectly, and at $69 to share actually represents pretty good value. With a selection of mustards on the side, this was particularly enjoyable.
Shane’s signature dish popped up again – 6 hour slow cooked lamb shoulder with duck fat potatoes and apple mint jelly. This just pulled apart on the plate with minimal effort, and that jelly was a delicious companion. There were plenty of ooh’s and ahh’s as this was being tried!
A free range half chicken with salsa verde, pumpkin puree and confit garlic, lovingly roasted in – you guessed it – the wood oven also ticked all the boxes.
Dessert time beckoned and Shane’s menu plays to some classic crowd pleasers. Quite how you choose between sticky date pudding with the usual butterscotch sauce and double cream friends; creme brulee with poached pear; or a baked lemon tart with fresh berries and candied zest….its like choosing your favourite child! Luckily we didn’t have to choose, but they all come highly recommended. If you want my advice…..nah, bring friends and order them all!
Outside of this, the menu has other classic favourites such as schnitzels and burgers, chicken wings, salads and many other delicious looking things.
While Shane hasn’t drifted too far from mainstream with this menu – dont think of that as a criticism at all. Despite what you may think on a casual glance, this is far from a standard pub menu. With an emphasis on locally sourced produce, cooked simply but with respect, skill and attention to detail, there really should be something for everyone to choose and thoroughly enjoy.
Visit www.thehindley.com.au for more information.