We were recently invited to the historic Gully Public House & Garden for their winter menu launch. There, we had a peek at new seasonal menu items, sampled beer and cocktails, and toured their newly renovated bistro, bar, and garden space.
The Gully, originally the Tea Tree Gully Inn, has been around since 1854 and is rich in history. Nestled at the foot of the Mt Lofty ranges, the Inn served as a popular gathering place and watering hole for settlers and travelers. Rumours even exist of ghost stories and an underground tunnel used for bootlegging way back when. Today, it sits just off North East Road and has been expanded into a versatile space for dining and functions. Or simply a place to get together over a few beers, either outside in the beer garden or inside with their massive TV screen (calling all sports fans).
Warm, modern, and spacious, walking around the grounds of the Gully transported us out of Adelaide and off to a cozy mountain retreat.
We kicked off the night with a pint of their featured Carlton Draught, unpasteurized and straight from the tank. Available on tap, with a large selection of other beers – international, domestic, craft, light beers, you name it! On their beverage menu, you’ll also find an impressive list of wines and cider.
As for dining, we were looking forward to what their winter menu consisted, as the Gully emphasizes use of only local produce each season, from Barossa Valley to the Adelaide Hills.
Cheesey bacon pizzetta; $9.50
Pulled pork sliders; $17.50
Tank beer braised pork belly; $26.50
Starters included a mix of classic pub dishes like pulled pork sliders and pizzas, or in this case, pizzettas. But the Gully threw in the mix, pork belly marinated with their in-house tank beer with fresh pear, fondant potato, rocket and parmesan. This dish is originally a main course on their menu, but we sampled it as a starter and found it to be tasty thanks to the subtle sweetness of the pear and pork belly, though it certainly would’ve been delicious served warm. It was tempting not to fill ourselves up with starters before the mains arrived.
Dukkah Crusted Barramundi Fillet; $27.00
Our mains came shortly. Dee ordered the barramundi, served with shaved fennel and local Lenswood apple slaw. The fillet was coated generously in a dukkah and spice crust, however the Barramundi itself was a little dry and the dukkah crust bland.
Seafood tagliatelle; $24.50
Myself, I picked their seafood tagliatelle. What arrived was a bountiful seafood pasta dish with mussels, prawns, squid, capers, garlic, and chili in an olive oil and lemon toss. While it didn’t lack in the selection of seafood, I found the lemon to be overpowering. Otherwise, the prawns were large in size and flavourful.
Our neighbours delighted themselves in other items on offer. Safe to say, the winter menu consisted of many hearty and colourful dishes to choose from.
Grilled pork cutlet and ratatouille; $25.00
Chicken & pear red wine salad; $23.00
The bright and colourful chicken and pear salad consisted of grilled chicken tenderloins with quinoa, rocket, pear, parmesan and a red wine vino cotto dressing. The salad is also gluten free.
Beef short rib; $29.90
For those keen on their meat, the beef short rib is your go-to. Slow cooked in a sticky barbecue sauce, served with a bucket of chips and slaw. Perfect washed down with a pint.
From Moroccan spiced lamb to Scotch fillet steak to pork chops, their winter menu is definitely the kind for meat lovers.
And now, for dessert… with half the dessert menu being pudding of some sort, that’s exactly what we opted for!
Chocolate fig pudding; $8.50
Talk about chocolatey. Oozing with warm, melted milk chocolate chips, this bread and butter pudding is a medley of croissants, chocolate custard, and brandy soaked figs, topped with a scoop of vanilla ice cream. Although it was quite runny for pudding, almost like a chocolate soup, the chocolate-soaked croissant paired with sweet, warm fig was a tasty combo although a bit overly sweet!
The Gully’s sticky date pudding; $8.50
The sticky date pudding was closer to cake than pudding and was drizzled in classic sweet butterscotch, topped with rum & raisin ice cream. Now that scoop of rum & raisin was a sweet surprise – not too sweet, and a nice real kick of rum at the end of each spoonful. I would opt for a bowl of just that!
Kahlua espresso pudding; $8.50
The Kahlua espresso pudding was silky and smooth, topped off with wood spiced poached pear. A lighter option on the list, but just as delish as the rest.
Winter cocktail shot
As if they haven’t already created a few ingenius spirit and liquor dessert fusions, we finished the night with a warm cocktail shot each. Each glass was a mix of Solerno, cafe Patrón Tequila, Kahlúa and Frangelico. Accompanying each glass is a teapot of hot water and honey on the side, to be stirred in. Rather than throwing it back, we sipped on it. It was sweet and potent, a palate cleanser, warming from the inside out.
The Gully is an experience to be had this winter. While it is a trek and a ways out from the city and surrounding suburbs, the revamp of what was once a humble inn is a sight to see.
[dbites was invited as guests to the Gully Public House & Garden where all food and drinks were provided.]
The Gully Public House & Garden
1349 North East Road
Tea Tree Gully SA 5091
P 08 8264 2288
Mon-Wed 12pm-2.30pm, 5.30pm-8.30pm
Fri-Sun 12pm-2.30pm, 5.30pm-9pm