First established in 1838, The British Hotel in North Adelaide is a great place to enjoy a wide range of delicious pub-style food and a few Australian dishes that would not be out of place at a more "upmarket" setting. Complimentary warm bread rolls are served when you dine there.
The gnocchi in their Pan Fried Gnocchi was shaped differently from those that we have eaten at other restaurants - as large cubes rather than the usual pillow-like shape. This, however, did not affect their light and fluffy texture and it had a bit of a toasted flavour from being pan-fried. The herb cream fraiche added a rich creamy taste to the dish, which was balanced out by the sweet roasted Japanese pumpkin. Fried kale leaves and mushrooms in sage butter helped to tie everything together.
Pan Fried Gnocchi (Photographed by Jonathan Phoon)
Among the selection of pub-style dishes, the buttermilk fried chicken in their Chicken Burger had a wonderful crisp coating which set off the succulent flesh well. The burger also included kimchi pickle to add a bit of spice to. Served alongside the burger were crisp and fluffy chips and tomato chutney dipping sauce.
Chicken Burger (Photographed by Jonathan Phoon)
When ordering their char-grilled dishes, you have the choice of Scotch Fillet, Sirloin, Aged Rump, Chicken Breast and Kangaroo Fillet as your main ingredient. The Chicken Breast we chose was cooked just right with enough charred flavour to make eating it an enjoyable experience. We were also delighted by the fluffy texture of the chat potatoes, and the pepper sauce that we chose had the degree of peppery flavour we desired.
Chargrilled Chicken Breast (Photographed by Jonathan Phoon)
Ideal for sharing or as a starter, the filling of their Porcini Mushroom Arancini Balls had a delicious earthy flavour with the crisp coating doing a good job of setting off its soft texture. The Arancini Balls was served on a smear of aioli and tarragon oil that they can be rolled in if you like to add an extra element of flavour.
Porcini Mushroom Arancini Balls (Photographed by Jonathan Phoon)
One of the side dishes that can be ordered to accompany your meal, their Sweet Potato Wedges was fried to golden brown and had the slightly sweet flavour that you would expect from the dish. The chilli jam that served as a dipping sauce was notable for being housemade. It is advisable to not be too heavy handed with it as it has a quite a spicy punch.
Sweet Potato Wedges (Photographed by Jonathan Phoon)
The hotel had a cosy and rustic feel with plenty of seatings, much of it located in the covered open-air area at the back of the hotel. We enjoyed a deal from Dimmi that allowed us to enjoy their dishes at half their usual price.