The suburb of Virginia is quickly turning into Adelaide suburbia with many new homes being built and an upgrade to the town hotel was desperately needed. Late last year development started taking place next to the Wheatsheaf Hotel and now the new V Hotel is open for business.
I arrived here to dine with my partner. We had a booking for six o'clock but entered early to explore what the new hotel had to offer before we made our way to the restaurant. Our first stop was the sports bar where we ordered a drink each and sat in the booth seating, equipped with individual TVs which can be changed to the channel of your liking.
With a simple hotel layout, you can choose to go left or right
I quickly fell in love with the interior, with an industrial look being the style I noticed. The hotel is clean and open, with aureate, warm light filling the large space from naked bulb lighting that drops over the bar and pendant lights over the front bar and dining area. Brickwork surrounds the bar and feature walls whilst dark wood panelling separates the ceiling heights.
The sports bar is large and open, with three TAB terminals, keno, pool table, twelve large TVs, one big screen and no shortage of tables. The sports bar leads out to a beer garden, complete with large cushioned booth seating, large TV, heaters and fans. I have already made my decision when the weather improves, this will be my favourite hangout for morning coffees or Sunday sessions with a cider in hand.
The contemporary restaurant can seat up to two hundred people, with a focus for families. The bistro offers a family-friendly menu and an indoor play area that includes, kids T.V and apple play video games.
Lunch starts at 11.30am - 2pm, Dinner from 5.30pm - 8pm, both offering the same fantastic menu. At lunch, they offer a $13.90 lunch menu, with chicken schnitzel, cheeseburger, fish and chips, pork burger, tortilla wraps and lamb chops.
A focus for local fresh produce and quality food at reasonable prices is the aim here with a large menu that caters for everyone's tastes and dietary requirements with gluten-free, vegetarian, and vegan options on request.
I was very impressed with the menu , with many options I wanted to choose. I decided to treat myself to the Kangaroo fillet, cooked medium rare served on sweet potato mash, balsamic onions with rosemary and port wine jus. My partners choice being the Barramundi, with lemon butter sauce, potatoes and broccolini. We both thought our meals were amazing. My partner said his barramundi was one of the best barramundi he has ever had.