Wellington Hotel
Editorial
Steak lovers will adore this place because, with a meat display cabinet awaiting them entering TheWellington Hotel, it is like choosing from your own personal butcher’s shop. Chef Juchatz focuses on using only premium quality MSA-graded cuts, which include fine South Australian products such as Coorong Angus, Samurai Wagyu beef and Hay Valley lamb.
Portions begin with a 200g fillet and 300g mignon or rump. Then comes a 350g sirloin and 400g rib-eye, and tipping the scales at a robust 1kg is a Flintsone-sized t-bone. All come with your choice of Diane, pepper, mushroom, gravy or red wine glaze.
If the steak selection does not meet your carnivorous cravings then look further into the cabinet for schnitzel, sausage or burger options. In this mini-market section of the restaurant there are also blackboard specials which change daily in accordance to fresh and seasonal produce.
Seafood is in the minority with a couple of offerings such as beer-battered hake fillets with tartare and chips, but salt and pepper squid addicts will get their fix served with a piquant preserved lemon aioli.
All mains are served with garden salad, so a side of mustard and cheddar bread should complete your meal. Almost. Desserts win brownie points for the home-made rocky road with macadamias, pistachios, raisins, marshmallow and a dollop of ice-cream.
The wild berry trifle with raspberry jelly and vanilla sponge soaked in liquor should put you in relaxation mode, if the decor has not done so already. The Wellington ’s restaurant is set within a lovely atrium with palms and hanging ferns giving it a tropical feel all year round. Light streams into the paved room, set with wooden bistro-style seating.
Roz Taylor, August 2008
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