Stranded
12 The Strand
Port Elliot South Australia 5212
w www.stranded.com.au
e get@stranded.com.au
t +61 8 8554 2022
f
+61 8 8554 2281
open Beach side and seasonally changing time refer to their web site for full details
FOOD Chef and owner Simon Burr has
done the hard yards in the restaurant trade having run the very successful
Thunderbirds movie and location catering company and a longish stint
at the Edinburgh Hotel. Burr, with the help of his famous father
Michael Burr (olive oil producer and judge, and erudite philosopher)
has a long-term vision for the property. With the first burst of
summer Stranded has been packed. The best way to describe stranded
is to expect the unexpected 2008 Mexican and who knows what 2009
will bring. A terrific outside drinks and snacks area and an interior
that is good looking without being cloned or formal. Stranded is
after all a beach restaurant and Burr and his partners are keen to
keep it informal and focus on good simple food, a wine list that
is not too formally structured with a broad price range and plenty
of cold beers even a cocktail if you’d like one.
Food is good, not overly complicated but delicious, properly seasoned
and prices are modest with the most expensive main a grilled beef
fillet at $29.90. If anything the food is overly generous but we
noticed at a nearby table of a family with teenagers that generosity
was met with universal approval. Entrees are broad ranging and pizzas
come in two sizes. Last winter before the went Mexican, my entrée
of an Oyster and artichoke pie was excellent and refreshingly not from the Adelaide menu template. Our mains were good. A Veal shank with blue cheese & corn polenta & parsnip chips ($22.90), Trio of gourmet sausages with mash and onion jam ($21.90) and Beef Bourguignon pie with fried mushrooms, mash and glaze ($24.00) stole the evening. A shared Warm chocolate cake (again overly generous) was delicious.
Stranded is unpretentious and on a winter weekend you can expect to have Burr, greet you, wait on you and cook for you like a real patron in a local European restaurant probably share your wine as well, but be warned in summer Stranded is packed and buzzing with people having fun.
Stranded has accommodation upstairs, ADSL if you want it and the
most fabulous beach a ten-minute walk away. We like the philosophy
behind Stranded and appreciate the informal circumstance that delivers
good food and wine with a regional emphasis without getting stuck
into something it’s not. Anyone with a beach house who doesn’t make use of their take–away
service is missing out on the good things in life. As Miss Piggy
says, the most useful piece of kitchen equipment is the telephone to order in!
CHEFS — Simon Burr, Andrew Munce & Danial
McKiernan
OWNERS — Simon & Michael Burr (yes a famous
food family)
