I am an Australian freelance writer living in Adelaide.
Published January 11th 2012
Aquacaf is the perfect lunch spot if you had a big night and need some nutrients to repair your liver. It's also great if you're tired of the traditional café fare, of heavy carb-loaded pizzas and pastas. At Aquacaf, you'll find a menu that is dictated by the seasons and the seas, and meals that taste so fresh and are so healthy, you won't leave feeling guilty or sluggish.
We spent a week in Goolwa over New Year's, renting a holiday house and spending too much time eating, drinking and in Victor Harbour. We'd agreed to meet up with our grandparents for lunch, and Aquacaf was where they wanted to take us. In the hot sun, we sat outside under an umbrella and watched the water of the Goolwa Channel swish back and forth.
Having had a big breakfast, I ordered the toasted baguette with the dip of the day- skordalia ($9). Four slices of bread arrived on a wooden board with a dish of dip. I would have preferred a few dips to entertain my taste buds but it was lovely and thick, with chunks of soft potato, mixed with garlic, vinegar and olive oil. My partner ordered the outstanding dish of the day, a "special" that was squid salad ($19). Refreshing whole mint leaves, grated carrot, tomato, cucumber and a zesty orange and lemon dressing topped thin strips of grilled calamari. The bowl was enormous and your body just soaked up the nutrients immediately that you felt good just eating it. Our meals were washed down with a spritzy apple cider.
Nana ordered the vegetarian toasted baguette with falafel balls, minted yogurt, tomato and cucumber ($13.50). As the falafel balls were whole and the baguette was toasted meant it was very difficult to eat with a knife and fork but a nice change from the standard roasted vegetables in a vegetarian foccaccia. Papa ordered the egg and bacon damper ($12.50), only to be told this was only on the breakfast menu which finished at midday. However, it was written clearly on the menu's we had been given. After asserting with the chef, the waitress apologised very politely about the change in menu that she was not aware of. Papa especially enjoyed the damper, with two fried runny eggs and perfect bacon.