SCENIC HOTEL
Adelaide Hills, SA

This historic watering hole is a cosy place to drink and dine all year round. A haven for cyclists, walkers and the Sunday driver, the hotel aims to provide a welcoming atmosphere at all times of the year. With roaring open fires throughout the colder months, and a plethora of outdoor choices during the warmer ones (along with the amazing rose garden that comes to light late in spring), there is always somewhere that will take your fancy at the Scenic.
Opening Times
 MTWTFSS
Lunch
Dinner
Address:

Old Norton Summit Road
Suburb:
Norton Summit
Contact:
Tel: +61 8 8390 1705
Cuisine:
Modern Australian
Price Range:
$$$$ ~ $$$$
$$$$ = Mains under $20
$$$$ = Mains $20 - $30
$$$$ = Mains $30 - $40
$$$$ = Mains over $40
License:
Licensed & BYO (wine only)
PROFILE BY BEST RESTAURANTS
This historic watering hole is a cosy place to drink and dine all year round. In winter open fireplaces bring a rosy glow while fog hangs in the hills air outside. Clear summer days, however, bring sweeping views all the way down to the coast. David (Herbie) and Jane Horsnell have held the reigns here for 17 years. Their son Jack has a ready smile for you behind the bar with an icy beer. His parents also have two other babies – the wine list and their rose garden. Herbie is supremely proud of the local wines so sip some Lobethal Road Sauvignon Blanc while you admire Jane's glorious blooms.

Chef Matthew Broderick menu is also something to be reckoned with. Garlic or mustard cheese bread are comforting starters, however, The Scenic's bruschetta is made of toasted pide, topped with roast portabellos, Danish fetta and fired rosemary. Do not let it spoil your appetite for an entree of 12 hour sticky pork which is served with the sweet and salty flavours of caramelised soy sauce. Chicken liver parfait makes for a lighter-than-pate option, served with spiced pear salad. If you fancy the partnership of prawns and pasta, choose the linguine zingarella. If the inclusion of broccoli, pine nuts, spring onion and chilli further appeals have it as a main with its glorious slick of oil and honey. Otherwise, seafood may be enjoyed in the form of market fresh fish such as the barramundi with mango salsa. Szechwan duck and shiitake mushroom pie is another standout dish and is soy glazed and served with steamed bok choy. Desserts spoil with pecan pie, mud cake, blueberry almond flan, lemon curd tart, apricot crumble and sticky date pudding.
Roz Taylor
This restaurant has not scheduled any events.
FUNCTION MENU
Please contact the restaurant for further information.
MAX SEATING
n/a
Bar / Wine Bar
Breakfast
Outdoor Dining
Parking
Private Dining Room
Pub Dining
Suitable for Families with children
Suitable for Functions
Suitable for Groups of 10
Views
Awards
This restaurant does not have any awards.
Old Norton Summit Road
Norton Summit SA 5136
CHEF RECOMMENDATIONS
There are no recommendations for this restaurant.
REVIEWS
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Not very impressive! - 10/12/2012
Visited this hotel last night and very disappointed with the service/food and ambience (unable to stand outside on the terrace because a waft of poo was being blown across the terrace and into the restaurant)! - not a good start to the evening. We were part of a group of 27 people who had arranged a function for Friday night. We sat down for dinner a 7pm, the waitress took our orders just after this time. 9pm the food eventually arrived! The food was mediocre. I do not recommend the duck pie - very average, very disappointing, small (approx. 6cm in diameter) and it is served with a garnish, - that's it! No side salad or a selection of vegetables. All for the grand sum of $32.60 - exorbitant for average fare. A colleague ordered a medium rare grilled sirloin and it arrived very rare – had to be sent back to the kitchen. The evening was spoilt through lack of service and good food. The owner had the temerity to put the phone down on me the following day when I complained about the above points. Not a restaurant recommended – the owners must believe that that have a 'captured' audience and can treat their guests as they feel fit and charge accordingly.
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