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Hoffmann's Currant Shed Restaurant

Address: Ingoldby Road Mclaren Flat, SA - Map - Contact details
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DAYS OF BUSINESS

Mon - Tue:12:00 to 16:00
Thu - Sun:12:00 to 16:00
'Somehow the wine tastes better at its source, add regional food at its best & your in heaven'

Another wonderful foodie gem has appeared in the McLaren Vale wine region. Hoffmann's Currant Shed opened its doors at Easter 2006 and hasn't looked back. Established in what was a dilapidated currant drying shed on the vineyard property, this lunch-time venue has become an instant hit.

Chefs

Alice Lethbridge - Food is prepared by Head Chef Alice Lethbridge and 2nd Chef Kerryn Oates who change the menu regularly to reflect the seasons and the availability of fresh local produce.
Alice & Kerryn also prepare a range of lime-based products, including marmalades and cordial from the property's lime orchard along with produce from abundant regional fruit.

Kerryn Oates - Food is prepared by Head Chef Alice Lethbridge and 2nd Chef Kerryn Oates who change the menu regularly to reflect the seasons and the availability of fresh local produce.
Alice & Kerryn also prepare a range of lime-based products, including marmalades and cordial from the property's lime orchard along with produce from abundant regional fruit.

Price Guide

Entrée $11 - $16, Main $26 - $32, Dessert $12

Payment Options

Cash, Amex, Visa, Mastercard, Eftpos

Features

$12 corkage Per-bottle, BYO (Wine Only), Licensed

Ambience

Relaxed

Food

Vegetarian option

Styles

Sit down

Suitable For

Birthday/Anniversary, Business lunch/dinner

Restaurant areas and private dining

Area name Capacity seated Capacity standing
Entire Restaurant 40 100
 

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Sample Menu
Nibbles, Entrées & Platter
Housemade Dukkah: with Minenko olive oil, marinated kalamata olives & chargrilled ciabatta 11.00
Chefs Selection of Dips: with hot breads & crudités 14.00
‘Shed Plate’: Housemade pork, chicken & pistachio terrine, Tooperang smoked trout & dill mayonnaise, crumbed artichokes, avocado filled woodside goat curd, roasted capsicum & chargrilled ciabatta 16.00 per person
Twice Cooked Asparagus & Goat Cheese Soufflé: served with roast pumpkin, olive tapenade & watercress oil 14.00
Chargrilled Marinated Lamb Back Strap Skewers: served on a currant shed Greek salad, with a preserved lime dressing 15.00
Tempura Prawns: with an Asian style salad and a nam prik dressing 16.00
Lambs Fry: with champ mash, crisp pancetta & topped with mustard jus 14.50
Housemade Spring Rolls & Prawn, Pork & Lemon Grass Sticks: served with plum dipping sauce 15.00
Mains
Hoffmann’s Wellington: layered Careme pastry with beef tenderloin, sautéed mushrooms, turkey pate & topped with Shiraz jus 32.00
Roasted Marinated Spatchcock: served on a bed of steamed baby spring vegetables & a soy jelly 29.50
Sautéed Prawns, Scallops & Baby Squid: served on spiced tomato risotto and topped with fried shallots 28.00
Pork Porterhouse: with pan-fried granny smith wedges, toasted walnuts, mash potato & steamed broccolinni 28.00
Caramelized Onion, Roast Beetroot & Goat Curd Tart: with a frisée & sunflower seed salad, drizzled with balsamic glaze 26.00
Sides
Roast Potatoes 7.00
Warm Broad Bean, Sugar Snap Peas, Fetta & Herb Salad 8.00
Green Salad 6.00
Chargrilled Ciabatta: (3 slices) check the board for specials 3.50
Desserts: check the board 12.00
All efforts have been made by www.menulog.com.au to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.
All prices are in Australian Dollars (AUD$) unless otherwise specified.
This menu was last updated on 30/10/08.

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"...There's no mistaking the creative aims at the Currant Shed. You're in Delia Smith-meets-Maggie Beer territory, with big plates, great value, fine country dining and a love of filling the soul as well as the stomach."

Tony Love, The Advertiser - September 2008