Australia Food Guide, Restaurants, Eating Guide and Reviews - HGW
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Haus Hahndorf (Main Street)
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20 Mar 2015
The Haus Cafe Bar Restaurant is spacious, but because it is divided into very separate zones, is not cavernous. Very European in style, it has vaulted timber ceilings, large beams and huge linen light shades hung in groups, There is an assortment of table groupings throughout. Exposed brick walls are stencilled with murals depicting Hahndorf's historical German past. One space can be completely closed off for private functions, and outside is a delightful alfresco area overlooking Hahndorf's main street. We ordered from the wide ranging menu, that included specialised German Dishes and delectable Pizzas, A premium Wagyu schnitzel lightly crumbed with sage and onion served with salad, beer battered chips & Dianne sauce, and a prosciutto wrapped chicken breast, served with white wine and cream mushroom risotto, sundried tomato pesto & spring onions. Both dishes were of a generous size, prepared and presented to a very high standard and as expected, delicious, the local wine suggested, Sidewood Adelaide Hills Savignon Blanc, perfect. We skipped the dessert menu and opted for cakes from the large display cabinet, accompanied by coffee. The service was faultless, the atmosphere was buzzing, a very satisfying dining experience.
Mates Gully
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09 Sep 2013
This Cafe was the winner of the prestigious, NSW Southern Breakfast Restaurant Award for year 2011, returning we found the standard, and service had not changed, the culinary emphasis is still fresh, organic, locally produced food, in a warm friendly atmosphere. Dull - gold walls and polished wooden floors, with an amazing array of colourful art works all painted by co owner Paul, dark olive squabs covered with a assorted of interesting cushions, compliment the tables and chairs of mixed metal, vinyl, wood and marble. An alcove in one wall contains various bottles of wine, glasses etc., while the spotless stainless steel kitchen is also on display, completing a charming unique decor. All the breads of sour dough, unbleached flour baguettes etc. are produced on the premises from local organic ingredients. For starters we had organic Raisin and Nashi pear toasted bread with organic butter, absolutely delightful. Followed by house-made, pan fried Prawn and Pistachio pesto cakes with lime mayonnaise and fresh winter greens, plus the daily special of, organic lamb and herb sausages, caramelised leek, fennel, green garlic, heirloom carrots, sun dried tomato, with Randall organic rice (Koshi Hikari) both meals were prepared and presented beautifully. We also enjoyed the award winning organic coffee, roasted locally by Premium Coffee Roasters. Marcia McCoy innovative gourmet chef, Paul Nolte organic farmer and artist, have made this a Cafe/Restaurant of distinction.
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  • The paintings on the wall are by the owner
Rascal's Restaurant
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11 Jul 2013
The recently renovated Royal Hotel, is located in the main shopping area on Mary Street and has been named the Best Boutique Accommodation Hotel and Best New Business in Gympie. The new appointments include, 11 upmarket rooms with ensuites, Rascal's award winning Restaurant, a very well appointed lounge and cocktail bar, and a dynamic dance floor-bar. In the restaurant a decor of soft greys, with feature walls of mocha, chocolate and grape, which compliment the multi toned timber floors to perfection. the bars have rich red frontages and one area has an exposed brick wall, highlighted with cow hide print, the cow-theme carried through to the restaurant in comical framed prints scattered about. For dinner, from a very reasonably priced menu, we enjoyed, Royal Fish Basket-crumbed calamari, crumbed fish bites, mussels, natural oysters and prawns,a generous serve, cooked to perfection, served on a large puffed pastry shell. Also Coral trout, encrusted with light tempura butter served with chips, salad and tartare sauce, light, very well prepared and satisfying. Desserts were freshly made profiteroles, served with chocolate sauce and cream, garnished with strawberries and mint, to die for, and a sticky date pudding with lots of sauce (as we like it), ice cream and also garnished with mint and strawberries, both desserts were generous and delightful. The new French chef has created a whole new menu, which, combined with friendly and efficient service created a pleasant and memorable evening. Bookings are advisable.
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