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The team at Watervale Hotel are passionate about fresh local food and Clare Valley produce.
Frequently Asked Questions
Do you offer vegan, vegetarian, pescetarian, ceoliac, gluten free options, and cater for people with allergies or intolerance?
Yes. We have items on the menu that cater for the preferences of most people. In addition, if we are advised early, ideally when you book, we can generally create something special, and given many of our dishes are composed as plated we can often prepare a variant of standard menu items.
Does the Watervale Hotel cater for Children?
We love to see children at the Hotel, and the beer garden is a secure space. Most kids love our menu and enjoy eating the same fresh flavour-some food as their parents. Items such as Lamb Cigars, Duck Sliders, Empanada’s and of-course our chips are big favourites. They generally also enjoy shared food plates.
Is the menu different for different spaces in the Hotel?
No. Whilst the more formal dining areas are better suited to shared plates and tasting menus, and the small plates and appetizers are better suited to the bar we feel that people should be able to eat what they want where they want. The exception is the Chef’s Table at which the Chef’s exclusively serves the tasting menu. The Hell Hole also is best suited to pre-arranged set menus.
Do the meals and other offerings change throughout the day?
No. We offer the same menu from 11am to 9pm, all day, every day. Some people want to rise slowly and come in for brunch. Others find that the right time for lunch is 2, 3 or 4pm. Some tourists like to enjoy an early dinner after a day out and before driving home. We need to be open for tourists driving to and from the Flinders Ranges when they pass through, whenever that is; or cyclists whenever they reach Watervale. We are geared up for wine flights in the 5-7 pm time slot every day, but we can make these available at other times.
Is the BBQ fired up all day, every day?
No, that is the exception. When we are roasting we need to do so with an eye to minimal waste. We light our BBQ for regular special occasions.
Are bookings essential?
Booking is essential for certain events and places. Booking is certainly advised for the Chef’s Table and Private Rooms. Given that we have a large beer garden we will rarely be completely full and will accept walk-ins unless we are booked out.
When are Farm Tours available?
Patrons can walk through the Kitchen Garden opposite the Hotel at any time provided they are respectful.
Penobscot Farm is Nicola and Warrick’s home, as well as being a delicate permaculture. It is only open for tours at advertised times which vary at different times of the year. During daylight savings we have tours at 5 pm on Fridays that can be followed by dinner at the Watervale Hotel. Tours operate every Saturday at 10.30 am which can lead on to lunch.
Is the Watervale Hotel Dog friendly?
Yes. We love dogs. Our English Staffy ‘Frankie Blue’ has been in the pub almost every day since he was 8 weeks old. The veranda bar and beer garden are definitely dog spaces provided you and your dog respect other guests. If your dog makes too much noise or intimidates other guests we will ask you to manage the situation respectfully. We even make dog snacks from waste meat and bones.
What is the ‘Watervale Epicurean Society’? Is it just a mailing list?
The Watervale Epicurean Society is a mailing list but more than that. Whether you are interested in fresh produce, preserves, gourmet food, fine wine, ethical food choices, or a no waste philosophy you will find information events and privileges as a Society member. Membership is particularly valuable when booking for special events and preferred spaces. Members will have priority access and be invited to ‘member only’ events.
Is the Watervale Hotel affiliated with any particular Winery?
No. Warrick is a Director of Kilikanoon, and Nicola’s parents own Skillogalee. Crabtree is across the road and we rent space at Quelltaler Winery; but the Watervale Hotel is an advocate for the Clare Valley in its totality and a supporter of every winery in Clare.