Somehow, the Currant Shed has been the best kept secret in the Mclaren Vale region for a long time. It is one of my absolute favourite restaurants in the state let alone the Fleurieu Peninsula, and our most recent dining experience reminded me just how amazing a long boozy lunch can be.
The Currant Shed truly is a picturesque little slice of paradise in the heart of the McLaren Vale region. The restaurant has rustic charm, but is still fitted out with modern Scandi’ furniture, fresh flowers, and plenty of glass showing off the lush lawns, lime trees and vineyards.
Like so many good restaurants, the chefs utilise the best of the healthy kitchen garden, and dress the beautiful dishes with fresh herbs and flowers. The service is friendly, passionate, and attentive. The wine list changes regularly to keep things interesting, but this doesn’t detract from the careful selection of some of the yummiest wines!
You can select your own food options Al a carte, or if you’re up for it, dive right in to a degustation style long lunch. I almost lost track of the courses, but here goes!
We started with a couple of tasty morsels…. Natural, and oh so fresh oysters, with tempura whole prawns. I’m normally a Kilpatrick gal, but the Currant Shed now has me converted. Natural all the way!
Next we were treated to (my fave) house-made bread and butter, with carrot crisps and whipped brie. So so so good! Matched with bubbles and a light red, we were well and truly warmed up for the entrees.
The first Entrée was a kangaroo Tartare, served with speck, radish, walnut, sweet potato chips, and of course; runny yolk. There’s nothing better than that exciting moment of breaking the yolk and watching the oozy goodness spread over the dish!
Accompanying the Roo was a tidy fillet of perfectly pink ocean trout, daikon crumb, roasted corn puree, and nasturtium to top it off in typical Currant Shed fashion. The delicate fish and corn was an interesting flavour combo; fresh simplicity at its best.
Our first main was a spectacular cabbage leaf-wrapped parcel of slow cooked lamb, served with pea sprouts, pickled beetroot, salsa verde and smoked yoghurt. The meat was incredibly tender, moist and tasty, and the smoked yoghurt made the dish. It was rich, and matched perfectly with a delicious Grenache blend. My favourite!
Next was a sticky pork dish, served with pork crackle crisps, kombu, fennel and orange segments. Classic flavours with the perfect modern execution.
Without further ado; Dessert time!
We were treated with the Currant Shed’s signature dessert; the Lime Tart. A take on the humble lemon meringue pie, this lime version is topped with toasted coconut shavings, torched meringue, and a meringue sorbet. Zingy and sweet, you can see why people come back time and time again for this baby!
Not to be out-done, there was an inventive mille-feuille to represent the usual ‘selection of cheeses’ that often comes with a desert menu.
Flaky and crisp pastry layers, with a whipped cheddar mousse, quince jam filling, candied walnuts, and finely grated cheese sprinkled over the top. I absolutely loved this sweet take on cheese and crackers, paired with a sticky botrytis desert wine.
Whilst I was well and truly stuffed after the feast we had just embarked on; I didn’t say no to a coffee to finish off the meal and break me out of the food coma.
Well, is there anything the Currant Shed can’t do? Even the coffee was brilliant!
With the new menu came a new head chef Wayne Leeson, which only brings more variety to the delicious offerings.
The right people are really starting to stand up and take notice of the Currant Shed. They recently came 5th in Gourmet Traveller magazine’s top regional restaurants, and were rated first in McLaren Vale. Well deserved, I say!
From start to finish, we were so well looked after, and I really couldn’t fault a thing.
So please, do yourself a favour and treat yourself to a long and indulgent lunch at the Currant Shed. You can thank us later!
The Currant Shed
Where: 104 Ingoldby Road, Mclaren Flat.
Phone: 8383 0232, or book a table online.