The Stag Hotel
Editorial
'The Stag Hotel, the best steak pub in Adelaide' is how your phone call is greeted, and rightfully so. It's the claim that could make a chef shudder but the Stag's manager David Ashford assures, 'our cuts are that good, they all come out shining, even when cooked longer than traditionally recommended'. The scent of succulent porterhouses, t-bones, shanks, scotch and eye fillets constantly float through the restaurant tantalising taste buds.
The split-level steakhouse scene is set with steak knives laid on wooden tables and wine glasses begging to be filled with luscious red wine. Centre stage is a rustic chandelier. Surprisingly, it is sans the antler fixtures seen in other dining rooms around town - and if anyone could pull it off, these guys could. The Stag's classic feel is interrupted with a mounted huge screen surely alive when the finals come round. On this occasion it offers screen saver-esque, fish aquarium scenes. Relaxing yes, but not quite fitting with the décor style.
Coorong Angus, Gippsland Fresh, Clare Valley Gold and Spear Creek cuts of prime meat make for a hard decision on what to order. Wafts of warm garlic from the open kitchen make it hard not to think of the golden buttered, herb flecked bread infused with the glorious bulb. The cuts are served with simple seasoning, grilled to your requests and sure to satisfy even the meatiest of appetites. Creamy mushroom, spiced peppercorn, rich blue cheese and house-made Béarnaise are some of the sauces ready for pouring over your protein. Complete the hearty dish with classic sides of onion rings and creamy potato mash while South Australian Gulf prawns and bug tails cooked in butter and cream make for deliciously indulgent 'add-ons'. Once all that's left on your plate is gravy and bone, haul your well-fed rump up to the Stag's balcony bars or move your tail on the dance floor.
Roz Taylor, October 2010
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